Hachis Parmentier

Hachis Parmentier

This really is a posh version of shepherd's pie - although it should be noted, a lot nicer and more flavourful and "grown-up" than that which you may have experienced at school dinners. Serve with a steamed green vegetable (eg, beans or zucchini) or a green salad, and a spicy red wine.

Serves 6

Ingredients:

For filling:
2 onions, peeled and finely chopped	2 cloves garlic, peeled and finely minced
4 oz bacon, finely chopped	500 g premium beef mince
¼ cup tomato paste	glass of red wine
wineglass of stock - chicken, beef or vegetable	2 tspn dried thyme
2 bay leaves	salt and pepper

For topping:
8 large-ish potatoes	3 cloves garlic
1 tbspn butter	600 ml milk
pinch nutmeg	salt and pepper
grated cheese, if liked

Method:

Filling:

Gently fry onion, bacon and garlic in extra virgin olive oil until melted. Add mince and fry gently until browned and well separated. Add tomato paste, wine, stock and herbs, salt and pepper to taste, allow to simmer while you cook the topping. The mixture should be quite dry when you come to assemble the dish; if not, turn up heat and allow to bubble to evaporate extra liquid.

Topping:

Peel and quarter potatoes. Boil until cooked in lightly salted water with peeled cloves of garlic. Drain. Add potatoes back to saucepan, and over a gentle heat mash potatoes and garlic with butter, milk and nutmeg, whipping to a smooth puree.

Assembly:

Spoon a few dollops of potato puree over the bottom of an oven dish (I have a weird preference for oval-shaped) and spread thinly to cover base. Spoon mince mixture into the casserole dish. Dollop remainder of potato puree over top. I like the top to be in peaks and dollops, but smooth it over if you prefer. Sprinkle with grated cheese. Bake at 175oC for about 30 minutes.