Parmentiere

Parmentier, the man who tried to popularize the potato in France, invented this casserole. His intention was to show how easy it is to make a nutritious meal with the earth apple, in order to satisfy the family in a pleasant way with little meat. However, the dish originally called Hachis parmentier took on a life of its own: a leftover dish for the poor turned into a fine dish worthy of all the cook’s attention. Hence the more modern independent name “parmentiere”.

Boil the mashed potatoes, chop the onion and garlic and sauté them in half of the fat until soft and lightly browned. Mix with the chopped meat and add parsley, seasoning, parmentiere pulp and any mushrooms and olives. Remove from heat.

Grease an ovenproof dish with 2/3 of the remaining fat. Pour in half of the mashed potatoes and spread the meat mixture evenly on top. Cover with remaining mashed potatoes. Smooth the surface with a fork – the tines should quietly leave traces, where later the fat gathered on it can collect. Sprinkle with grated cheese and remaining fat in flakes and place in the oven at 200 °C for 45 minutes. This should create an inviting crust

through. This is cooked paradeis sauce, which tastes exceptionally good if you do not want to prepare an extra sauce for the dish. In this case you pull

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