Hachis parmentier with mashed potato ghosts
Beef and tomato filling topped with mashed potato ghosts with olive eyes.
Active time1 h
Cooking45 min
Total1 h 15 min
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Ingredients
- 150 g onions
- 1000 g peeled potatoes
- 40 g butter
- 180 ml milk
- 500 g minced beef
- 200 g tomato coulis
- 1500 ml water
- 15 ml olive oil
- 8 pitted black olives
- 4 g salt
Preparation
Preheat the oven to 190 degrees Celsius. Cut up the potatoes and cook for 25 minutes in the water with half the salt. Drain and mash with the hot milk and butter; keep the mash firm.
1000 g peeled potatoes40 g butter180 ml milk1500 ml water4 g salt- oven
- saucepan
- potato masher
While the potatoes are cooking, fry the finely sliced onion in the oil for 5 minutes; add the beef and cook for 8 minutes, breaking it up. Add the tomato and remaining salt, simmer for 5 minutes, then spread in a dish.
150 g onions500 g minced beef200 g tomato coulis15 ml olive oil- frying pan
- dish
Put the mash in a piping bag with a wide opening. Pipe 8 cones onto the meat. Add small pieces of olive for the eyes.
8 pitted black olives- piping bag
Bake for 20 minutes; check that the meat reaches 71 degrees Celsius at the centre.
- oven
- food thermometer
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration