Camargue bull Hachis Parmentier
Ingredients
For
6
personnes
- 1 kg of Camargue bull
- 2 onions
- 1 stalk of celery
- 4 tablespoons of traditional-style olive oil
- 3 tablespoons of flour
- 200 g of carrots
- 80 ml of red wine
- 500 ml of stock (beef or veal)
- 100 g green olives (Picholine or Lucques)
- Thyme (3 sprigs)
- Rosemary (1 sprig)
- 1 tablespoon of tomato purée
- 1 teaspoon of Worcestershire sauce (optional)
- Breadcrumbs
- Salt, pepper
For the mashed potatoes:
- 1 kg of potatoes
- 15 cl of traditional-style olive oil
- 10 cl of milk
Tip
If you can’t find Camargue beef, you can use stewing beef instead.
Instructions
Preparing the meat-based filling:
Finely chop the onions and celery, then fry them in a frying pan over a high heat with 2 tablespoons of traditional-style olive oil. Set aside. Wash, peel and dice the carrots. Stone the olives.
- Chop the beef. Coat it in flour. Season with salt and pepper and brown in a frying pan.
- Cook the vegetables and beef in a casserole dish, then slowly add (to avoid lumps): the wine, stock, herbs, olives, tomato purée, Worcestershire sauce and 2 tablespoons of traditional-style olive oil. Leave to cook at 90°C (in the oven or over a low heat) for 2 hours. Once cooked, remove the thyme and rosemary.
Making the purée
Meanwhile, wash and peel the potatoes. Cook them in plenty of salted water for about 30 minutes (a fork should go into the potatoes easily). To speed things up, you can also cook the potatoes in a pressure cooker for about 10 minutes.
Drain your potatoes. Then mash them with the milk and traditional-style olive oil. The mash should be smooth.
- Place the meat in an ovenproof dish, then cover it with mashed potato and a little breadcrumbs (to which you can add chopped green olives). Bake in a preheated oven at 180°C for 20 to 30 minutes.
- Serve with a green salad to make a complete meal.
Tip
If you can’t find Camargue beef, you can use stewing beef instead.
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