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Mashed Potatoes:
Wash, peel, and cut the potatoes. Cook the potatoes in boiling salted water with garlic and bay leaf.
Drain the potatoes and mash them in a saucepan with butter, crème fraîche, nutmeg, salt, and pepper.
Filling:
Grind the veal and beef.
Cook the ground meat in a hot pan with oil.
Set the meat aside once cooked.
In the same pan, sauté the onions, fennel, carrots, peas, and garlic.
Deglaze with white wine, add thyme, bay leaf, salt, pepper, Espelette pepper, tomato paste, and veal stock.
Return the meat to the pan and simmer until reduced.
Add peas and spinach.
Remove the thyme.
Assembly:
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Preheat the oven to broil.
Place the filling in a dish. Cover with the mashed potatoes.
Frill the surface of the mashed potatoes with a fork.
Bake for 10 minutes until golden brown.
Let stand before serving.
Tips:
Serve with a mesclun salad dressed with olive oil, red wine vinegar, salt, pepper, and Espelette pepper.
Add pickled mustard seeds for a touch of flavor.
Enjoy your meal!
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