Hachis parmentier without fuss

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Hachis parmentier without fuss

Hachis parmentier without fuss

Number of people

leftover meat already cooked at least 150g per person (paleron, duck, ground steak, lamb, whatever)

4 well-cooked carrots in small pieces

4 shallots

4 cloves of garlic





2 bay leaves

Homemade purée or in bags so pressed (but better if homemade) that you can cover the meat with a good layer anyway but not more than twice the quantity of meat

Fresh Parmesan cheese in chips




Preparation: 15 min
Cooking time: 20 min
Step 1
Brown the shallots, meat and carrots in salted butter or olive oil with 1 clove of crushed garlic, salt of pepper, parsley, basil.
Step 2
Let it brown a little.
Step 3
Let it warm then spread in a dish previously buttered and rubbed with garlic, add a few pieces of butter on top and 2 bay leaves.
Step 4
Preheat the oven to 210°C (thermostat 7).
Step 5
Prepare the purée, add nutmeg (sparingly), salt, pepper, chives, and a knob of butter.
Step 6
Then cover the meat with the purée evenly.
Step 7
Sprinkle with breadcrumbs and parmesan cheese on top.
Step 8
Bake in a hot oven and let it brown for about 20 minutes (anyway it's already cooked, it's just that it's baking).
Author's note
With a little green salad it's fine. The idea is that a minced meat is the recycling of leftovers, to be done for example to recover a stew, a leg of lamb... ( we often have cooked potatoes, carrots...) If you have to cook everything on purpose it's not worth it. It must be quick.

I add my grain of salt

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