This week's challenge was Hachis Parmentier, the French version of shepherd's pie. We really enjoy a good shepherd's pie in my house so I was excited to try this recipe.
You start by making a delicious broth and cooking the beef. I doubled the amount of beef called for and used two pounds of tenderized cube steak. It was simmered with onions, carrots, celery, garlic, parsley, bay, salt and pepper and water.
I have huge bay tree taking over my back yard and am always happy to use some fresh bay.
When the beef was cooked, it was chopped into bite sized pieces. The broth was removed. I sauteed an onion. I like onion and beef in my shepherd's pie. Some sausage was sauteed and I combined the onions and beef. The mixture was moistened with the leftover broth.
How do you mash your potatoes? I love my potato ricer.
A delicious batch of mashed potatoes was made. I used Yukon Gold. Cooked, riced, and mixed with milk, cream and butter, seasoned with salt and pepper, heavenly. These were put on top of the meat mixture, covered with some Gruyere and Parmesan and baked.
This was a delicious Sunday dinner.