Hachis Parmentier

Make classic mashed potatoes using 1 kg of cooked potatoes, 80 gr of butter and 2 dl of milk. Season with salt and nutmeg.
Mince the beef and mix it with the chopped parsley and the bacon. Season with salt and freshly ground pepper.
Finely chop the 2 onions, sweat them in some butter for 10 min without letting them brown. Season and then add the Porto wine. Cook for another 5 min. Add the stock and bring to a boil. Add the minced meat and cook in the oven for 45 min at 350°F (180°C or th6).
Once the Hachis Parmentier is done, there should be no juices left and the consistency should be quite airy.
Place a layer of mashed potatoes in a terracotta or porcelain dish, alternate with layers of meat until you finish with a layer of mashed potatoes. Use a spatula to draw waves on the puree as a decoration, cover with breadcrumbs and sprinkle with several bits of butter.
Cook in a hot oven at a temperature of 425°F (220°C or th8) until the top of the Hachis Parmentier becomes a golden brown.
Serve with a curly endive salad and garlic croutons, for example.
The Hachis Parmentier can be declined into an infinity of different recipes, using the mashed potato base: with fish, scallops, foie gras, game, etc…
My favourite recipe for Hachis Parmentier includes mashed black pudding and thin foie gras slices…