2 1/2 lbs (1.5kg) potatoes, to be mashed (Bintje potatoes or Yukon Gold)
1 and a 1/4 cup (300ml) heated milk
1 pinch of nutmeg
4 tablespoons butter
About 2 cups (500g) of beef (leftover pot roast/beef stew) or a mix of ground beef and stuffing
1 large onion
1-2 tablespoons butter
1 garlic clove
Parsley, thyme
2 oz (50g) grated cheese
Salt, pepper
Cookware
1 large pot
1 skillet
1 potato masher
1 meat grinder
1 large gratin dish (12" x 8" or 33cm x 20cm)
Preparation
Prepare the mashed potatoes: Peel and cut the potatoes and cook in a pot of salted water for about 20 minutes (prick with a fork to check for tenderness). Mash the potatoes while adding the hot milk until you have a purée that's neither too thin nor too thick. Add the butter and nutmeg
Prepare the meat: Grind the meat, onion and crushed garlic
Sauté the onion with a little butter in a skillet. Add the garlic, ground meat, salt, pepper, chopped parsley and herbs
Preheat oven to 400°F (200°C). Butter the baking dish and spread a layer of mashed potatoes at the bottom of the dish. Add the meat mixture over the potatoes, and then spread the rest of the potates over the meat
Sprinkle the grated cheese over the potatoes and then add a few dollops of butter over the cheese
Bake in the oven at 400°F (200°C) for 30 to 35 minutes until the top is golden brown
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Final Thoughts
A safe bet for everyone's taste buds! A great way to use leftover meat ;) ... Make sure to serve hot!
If there are any leftovers, save them for another delicious meal
