Ingredients

• For the mash potato

• 2lbs - 1 kg potatoes (starchy kind)
• 1/2 cup milk
• 5oz - 140g butter
• Salt pepper
• ½ tsp nutmeg
• 3.5oz - 100g grated gruyere or Emmental cheese
• 2 tbsp breadcrumbs

• For the the beef hachis

• 1.3lb - 600 g de minced beef
• 1 onion
• 2 garlic cloves
• 1 large carrot
• 4 tbsp - 60g butter
• Salt & pepper

Steps

• Step 1

  Peel the potatoes, cut into chunky pieces and place in a saucepan covered with cold salted water. Bring to a simmer until cooked nice and soft.

• Step 2

  Peel and grate the onion and the carrot, set aside separately.

• Step 3

  Place a frying pan on medium heat with 4 tbsp of butter, add the grated onion and sweat gently until onions are soft. Add the grated carrot and minced garlic and mix well. Add the minced beef and break it apart using a wooden spoon. Season with salt and pepper and cook for two minutes. Set aside.

• Step 4

  Once the potatoes are cooked, drain and return to the same saucepan. Add the butter, milk, nutmeg and pepper, mash the potatoes in a rustic way so there’s still small chunks. Taste for seasoning.

• Step 5

  In an oven proof baking dish, (you can line with olive oil to avoid sticking) add the beef mixture, pack it well so it’s level and flat.

• Step 6

  Add the mashed potatoes on top of the minced beef and flatten using a spoon. Textures the potato using a fork, the rougher the better.

• Step 7

  Add the grated cheese on top and then sprinkle some breadcrumbs. Bake in oven for 40-50 min at 350°F – 180°C. If the top isn’t brown, turn on broiler (grill) until brown.

Little Tips

Serve with a crisp salad