Hachis Parmentier

We clean the potatoes, wash them well under cold running water, and cut them into medium cubes, about 2-3 cm. This size will ensure even and quick boiling. We place them in a pot with cold water and add a teaspoon of salt, which will help enhance the flavor of the potatoes. We let them boil over medium heat, and when the potatoes become soft, we remove them and drain the water.

To achieve a smooth and creamy puree, we transfer the boiled potatoes to a large bowl, where we will add 40 g of butter, which will melt quickly due to the heat of the potatoes. We start mashing the potatoes with a masher or a fork, gradually adding warm milk to reach the desired consistency. If the puree is too thick, we can add a little of the cooking water, but we must be careful not to make it too soft. We season the puree with a pinch of nutmeg, which will add a hint of flavor, and set it aside.

Now we move on to preparing the filling. We chop the onion, garlic, and carrot finely, ensuring that all ingredients are uniform for even cooking. We place them in a pan with 2 tablespoons of oil and let them cook over medium heat, stirring occasionally, until the onion becomes golden and translucent. At this point, we add the minced meat, mixing well to break it apart and brown it evenly. We season the mixture with dried thyme, then pour in a glass of white wine, which will add depth and complexity to the flavor. We let it simmer for a few moments, after which we add the tomatoes in juice. We continue cooking until the sauce is well reduced and the meat is tender and juicy. We check the taste and adjust the seasoning if necessary.

We grease an oven-safe dish with butter to prevent sticking. We start assembling the dish by placing a first layer of puree at the bottom of the dish. We continue with a generous layer of meat, and on top, we cover with another layer of puree. We sprinkle grated cheese on top, and for an extra touch of flavor, we add a few small pieces of butter. We place the dish in the preheated oven at 200 degrees Celsius and bake for 20 minutes or until the surface becomes golden and crispy.

We serve this dish hot, alongside a fresh green salad, which will add a note of freshness. Enjoy your meal!