Description
A comforting traditional French dish made with ground meat, savory vegetables, and creamy mashed potatoes.
Ingrédients
Adapter les quantités
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 750g ground lamb (or beef)
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 2 cups beef stock
- 1/2 cup red wine (or water)
- 1 beef bouillon cube, crumbled
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 3/4 tsp cooking salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1.2kg potatoes, peeled and cut into 2.5cm cubes
- 2/3 cup milk
- 2 tbsp unsalted butter
- 2–3 tbsp grated parmesan (optional)
- 2 tbsp unsalted butter, melted
- Fresh thyme leaves, optional garnish
Instructions
- Sauté – Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook for 1 minute. Then add carrots, celery, thyme, and rosemary. Cook for 3 minutes or until vegetables are softened and sweet.
- Cook – Increase heat to high. Add ground meat and cook, breaking it apart, until browned.
- Add the flour and mix well. Stir in tomato paste, broth, wine, bouillon cube, Worcestershire sauce, and bay leaves. Mix well.
- Simmer – Bring to a boil, then reduce heat to maintain a simmer. Cook for 30 minutes, stirring occasionally, until the mixture thickens.
- Cool – Add salt and pepper, adjust to taste, then transfer the mixture to a 1.5-liter baking dish. Stir in peas. Cover and refrigerate to cool for 1 to 2 hours or overnight if desired.
Notes
Serve warm topped with parmesan cheese or fresh thyme leaves. Pairs well with a green salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Catégorie: Main Course
- Method: Baking
- Cuisine: French
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg