Hachis Parmentier
Ingredients
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1 kg of potatoes for mashing
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150ml of milk
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8 tablespoons of strong-flavoured olive oil
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500g minced beef
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1 onion
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1 clove of garlic
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1 tablespoon of tomato purée
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A generous handful of chopped parsley
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Salt, pepper
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3 tablespoons of breadcrumbs
Tip
Annelyse’s tip: I add about fifteen pitted black olives to the meat. My favourites for this dish are the Grossanes from PDO in the Vallée des Baux-de-Provence.
Instructions
Peel the potatoes. Cut them into chunks, then place them in a saucepan and cover with cold water. Bring to the boil, add salt and cook for 15–20 minutes, until tender.
Meanwhile, heat 1 tablespoon of olive oil in a frying pan and fry the finely chopped garlic and onion. Then add the meat. Mix well, add the tomato purée and parsley, and season. Leave to simmer for 10 minutes.
Drain the potatoes, pass them through a food mill or potato masher, then add 6 tablespoons of olive oil, the milk, salt and pepper. Mix well.
Next, preheat the oven to 200°C. Spread the minced meat over the base of a gratin dish and cover with mashed potato. Sprinkle with breadcrumbs and drizzle over the remaining spoonful of olive oil. Bake in the oven for 20 minutes until the minced meat has risen nicely and is golden brown, then enjoy!
Tip
Annelyse’s tip: I add about fifteen pitted black olives to the meat. My favourites for this dish are the Grossanes from PDO in the Vallée des Baux-de-Provence.
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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