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French Friday dish

The French equivalent of  cottage or shepherd�s pie.

Ingredients

1kg red-skinned potatoes, peeled
2 tablespoon olive oil
2 onions, finely chopped
750g minced beef
1 tablespoon plain flour
400g tomato passato or sugo
Dash of Worcestershire sauce
1 tablespoon paprika
2 tablespoon thyme leaves plus thyme sprigs for serving
2 tablespoon parsley, chopped
Sea salt and pepper
2 tablespoon butter, chopped
150ml milk, heated
2 tablespoon sour cream
3 tablespoon grated gruyere or cheddar
3 tablespoon grated parmesan

Instructions

• Coarsely chop the potatoes and cook in boiling salted water until tender, about 20 minutes.

• Heat the oil in a pan and cook the onions over a low heat until they are soft. Add the meat and cook over medium heat for three minutes, separating the meat with a fork.

• Spread the flour and cook for another three minutes, stirring well, or until no longer pink.

• Add the tomato, Worcestershire sauce, paprika, thyme and parsley, add salt and pepper and cook for another three minutes.

• Put the beef in an oiled skillet.

• Drain the potatoes and mix. Beat a tablespoon of butter, hot milk, sour cream, two tablespoons of gruyere cheese and grated Parmesan, salt and pepper and spread over the meat.

• Arrange some leftover cheese and add some butter. Heat the oven to 180 � C and bake for 20 minutes or until browned. Cut into squares and serve with fresh thyme.

Tip: to heat, cut into individual squares and bake for 15 minutes at 180 � C.

Enyoj in your weekend.

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