Hachis Parmentier my way

“A classic”, this tasty recipe is a sure bet for enjoying a good, hot meal.
An original presentation that will make you want to dip your fork even more.
Remember: always aim for the eyes to bring down the stomachs🤣.

💥700 g of potatoes, preferably bintje or agria
💥300g minced meat
💥1 onions,
💥2 carrots, julienned
💥50ml of water
💥2 cloves of grated garlic
💥30 g of butter
💥20g breadcrumbs
💥2cases of heavy cream
💥30 cl of milk
💥100 g of mozzarella
💥salt, pepper
💥1cas paprika
💥 1 tsp cumin
💥1pot of Provencal panzani sauce
💥Chopped parsley

✔ Preparation
♦️ ️In a frying pan, brown the minced meat with the onion, garlic, spices, add the carrots and cook for 5min
♦️ add the panzani sauce with 50ml of water and simmer for 15min
♦️ Peel the potatoes, cook them in salted water.
♦️ Once cooked, drain and crush them to form a puree.
♦️ Add the butter
♦️ Pour the milk over it and mix. Season with salt and pepper.
♦️ ️Place a layer of puree on a flat bottom. Cover with minced meat sprinkled with mozzarella and cover with a thin layer of mash
♦️ ️To have a nice result, place your mash that you have left in a piping bag and place it in the last layer.
♦️ Sprinkle with mozzarella and breadcrumbs
♦️ arrange small pieces of butter to have a nice gilding
♦️ ️Bake for 20min at 180 °

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