Beef, butternut squash and pumpkin parmentier

Huile d'olive de Nyons PDO
Subtle flavour
Hachis parmentier de boeuf, butternut et potimarron
Photo credit: Céline de Cérou
Do you have any leftover pumpkin and butternut squash purée with four-spice and hazelnuts? You can use the leftovers to make this delicious shepherd’s pie with Nyons olive oil PDO!
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • The rest of the butternut squash and potimarron purée
  • 250 g minced veal
  • 250 g minced beef
  • 1 onion
  • 1 clove of garlic
  • 2 c. tablespoon of Nyons olive oil PDO
  • 2 sprigs of thyme
  • 1 bay leaf
  • 10 cl of vegetable stock
  • 30 g grated Emmental

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, AOC Languedoc olive oil, and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

  • Preheat the oven to 190°C.

  • Peel and finely chop the onion. Fry it in a frying pan with 1 tablespoon of Nyons olive oil (PDO).

  • Add the crushed garlic and the minced meat, and fry for five to ten minutes with 2 sprigs of thyme and the bay leaf.

  • Place the minced meat in a gratin dish, add 5 cl of vegetable stock, cover with the butternut squash purée (previously mixed with 5 cl of vegetable stock to thin it out), then top with grated Emmental.

  • Bake for 20 minutes. Once out of the oven, pour a tablespoon of Nyons olive oil (PDO) over the gratin.

  • Serve straight away, with a green salad, for example.

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, AOC Languedoc olive oil, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

You might also be interested in

Velouté de carottes et patates douces
Carrot and sweet potato soup