Hachis Parmentier

Directions

1. 1

   Place the leftover beef in a food processor and chop it into smaller pieces. Set it aside.

2. 2

   In a large non-stick frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Incorporate the garlic, gravy powder and cook for an additional minute.

3. 3

   Mix in the tomato paste, pour in the stock and bring the mixture to a simmer. Stir in the chopped meat and allow this to cook until most of the liquid has evaporated. Stir in the parsley and adjust the seasoning to taste.

4. 4

   While the meat mixture is simmering, place the cubed potatoes in a pot of boiling salted water. Cook for around 20 mins, or until tender. Once cooked, drain the potatoes and pass them through a ricer or mash until smooth. Season with salt and pepper, add the nutmeg then mix in the warm milk until desired consistency. Stir in the butter until melted.

5. 5

   Preheat your oven to 200°C (180°C for a fan-forced). Grease a large baking dish with butter. Layer a third of the mash at the bottom, followed by the meat mixture and the remaining creamy mashed potatoes on top. Sprinkle the surface with breadcrumbs. Dot with butter. Bake for 35 minutes, until golden brown. Serve warm with a salad.