Parmentary hachis by Cyril Lignac

Ingredients

For 4 servings

• •800 g 800 g Ground beef
• •600 g 600 g Bintje potato
• •20 cl 20 cl Milk
• •115 g 115 g Butter
• •1 1 Onion(s)
• •4 4 Betting mushrooms
• •200 g 200 g Crushed tomato
• •2 2 Sucrine
• •Olive oil
• •White balsamic vinegar
• •Fine salt
• •Mill pepper
• •For cream
• •50 cl 50 cl Liquid cream
• •50 g 50 g Grated Parmesan

Method

1. 1.Preparation of mashed potatoes
2. 2.Preheat the oven on grill position at 240°C. Dip the potatoes into a saucepan of boiling salted water and cook them for 12 minutes, drain them and pour them over a saucepan with half the hot milk and 15g butter. Mix the puree and season with fine salt. If it is too thick, you can add some milk or butter.
3. 3.Sauce preparation
4. 4.In a saucepan, pour the liquid cream and halve it over low heat, add the grated Parmesan, mix and keep aside.
5. 5.Preparation of ingredients
6. 6.While the potatoes cook, scissor the onion, mince the mushrooms. Keep them separate.
7. 7.Preparation of meat
8. 8.In a hot cocotte, pour a trait of olive oil, add beef, season with salt and pepper, cook for a few minutes and add butter. Stir in onion, mushrooms, continue caramelization, then add the tomato crush. Let cook 25 minutes.
9. 9.Dressing and cooking
10. 10.In an oven dish, spread the cooked meat, spread the mashed potatoes over it, table with Parmesan cream. Bake and grate for 4 minutes. Season the salad with oil and vinegar, then salt and pepper.