Beef Hachis Parmentier
I love making this meal from scratch, but you can use a box mashed potato. Any kind of meat shredded, or ground meat will do the trick. I used to make it with mushroom to make it vegan.
All you need for this recipe is potato, grassfed beef butter (you can use coconut oil if you want to go vegan), ground meat and beef seasoning and some optional herbs.
For this specific recipe, I added cream cheese and butter to the mashed potatoes because my fun daughter loves her mashed potato that way. Of course, you must consider the extra calories, if it is not an everyday dish, we are all good.
I love boiling my freshly peeled potatoes with garlic and rosemary for added flavor. Be careful when salting your potato for boiling as you should opt for unsalted butter to avoid oversalting your mashed potato.
So here is the list of ingredients:
For the Ground beef:
Grassfed ground beef
Garlic paste
Anise paste
Onion paste
Ginger paste
Black pepper
Laurel leaf
Salt
Bouillon
Water to help it cook thoroughly.
Egg
For the mashed potato:
3-5 pound of peeled potatoes cut in chunks.
Rosemary springs
Garlic minced.
Grassfed unsalted beef butter
Cream cheese or milk
For assembly, Grated cheese of your likeness
Ingredients
For the Ground beef:
For the mashed potato:
Instructions
Add black pepper, stir, and remove from stove and set it aside. Adjust seasoning to your personal tastes.
Add minced garlic and rosemary leaves to your butter in a smaller pan over medium heat, melt the butter and let herbs flavor infuse the melted butter a little bit, making sure not to burn the mixture.
Add egg to the cooked meat, stir well.
Sprinkle your grated cheese over the layers surface and pop it in a preheated oven at 375F for 25min or until the top is nicely golden.
Remove and serve warm.
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