Description
Traditional French potato-meat pie (HACHIS PARMENTIER)... but, with the addition of carrots! This delicious and colorful dish will delight not only adults but also children!
Ingredients
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Carrots
600 g
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Potatoes
500 g
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Onion
1 piece
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Minced meat
500 g
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Milk
100 ml
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Dutch cheese
80 g
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Tomato paste
2 Tbsp
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Broth
300 ml
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Butter
30 g
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Olive oil
4 Tbsp
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Paprika sweet
1 pinch
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Nutmeg
1 pinch
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Black pepper
1 pinch
Cooking
Peel the carrots and potatoes. One carrot aside. The rest of the vegetables cut into cubes, put in a pot and cover with cold water. Put on fire, bring to boil and simmer for 30 minutes (you can add a sprig of rosemary).
Peel the onions and finely chop. Carrots grate. In skillet heat 4 tbsp of olive oil and lightly fry the vegetables.
Add vegetables to the mince and stir for a few minutes, allow to warm up.
Add the tomato concentrate, hot broth, salt and pepper to taste, put a few thyme leaves.
Cover and simmer everything on medium heat for 30 min.
Meanwhile cooked vegetables grind to a fine puree. Put 20 g of butter, hot milk and vigorously mix. Add the grated cheese, a pinch of paprika, nutmeg, pepper and salt to taste. Stir until smooth.
4 molds for baking grease with remaining butter. Next, lay layers of vegetable puree and minced meat. The last layer are vegetables.
Put the filled molds in a preheated 180°C oven and bake for 20 minutes. In 20 minutes you can turn on the grill and hold the ramekins in the oven for another few minutes. The finished dish remove from oven, let stand 10 minutes and serve.
Bon appetit!
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