Hachis Parmentier French Provencale Style Shepherds Pie Recipes

Steps:

• Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
• Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
• When the butter has melted, add the bacon, stirring to separate the pieces.
• Now add the onion, garlic, bay leaf and thyme.
• Cook for about five minutes.
• Add the leek and celery as well as salt and pepper to taste.
• Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
• Stir the chicken or beef into the vegetables.
• Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
• Increase the heat, stirring as the meat changes color.
• Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
• Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
• Mix the Gruyere with the remaining breadcrumbs.
• Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
• Serve immediately.

Steps:

• Preheat oven to 375°F.
• Butter a large baking dish.
• Spread the beef stew evenly in the bottom of the buttered dish.
• Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
• Spread mashed potatoes mixture evenly over the stew.
• Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
• Sprinkle with grated cheese and a pinch of garlic powder.
• Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
• Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
• Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!