Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 servings
1/ Make potato purée. *Refer to the recipe for potato purée.
2/ Finely chop onion, garlic and parsley.
3/ Make beef stock. Boil water or microwave water and stir in beef stock.
4/ Heat olive oil and butter in a frying pan, add garlic and onion and saute until onion is transparent.
5/ Add the ground meat, sauté and season with salt and pepper.
6/ Add beef stock and simmer for 10-15 minutes until water is reduced. (← This is an important point)
7/ When water content is reduced, add parsley and stir.
8/ Place the ground meat in a baking dish.
9/ Place the potato purée on top of the ground meat.
10/ Top with shredded cheese and sprinkle with bread crumbs.
11/ Bake in a preheated oven at 180°C/356°F 20-30 minutes.
★ The important point is that after frying the ground meat, add the beef stock and cook it. It keeps the meat from becoming dry and juicy, and allows the flavor to soak in just right when layered with the potato puree.
★ The shredded cheese used in this recipe is Emmentaler, but you can try it with Gruyère or any other cheese of your choice.
★ If you prefer the taste of cheese alone, you do not need to add breadcrumbs. If you want to enjoy the taste of cheese alone, you don’t have to add breadcrumbs.
★ This dish alone will fill you up, but you can also serve it with a refreshing green salad.
★ Baking time may vary depending on the oven model and conditions, so please adjust the baking time by yourself.
Founder of @Umami Sans Frontières
