Description
A comforting French dish made with ground meat, flavorful vegetables, and creamy mashed potatoes, perfect for family meals.
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 flour, plain/all purpose
- 1/4 cup tomato paste
- 2 cups beef stock/broth
- 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 for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for one minute. Then add the carrots, celery, thyme, and rosemary. Cook for 3 minutes or until the vegetables are softened.
- Increase the heat to high. Add the ground meat and cook, breaking it apart, until browned.
- Add the flour and mix well. Stir in the tomato paste, broth, wine, bouillon cube, Worcestershire sauce, and bay leaves. Mix thoroughly.
- Bring to a boil, then reduce to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally until it thickens.
- Add salt and pepper to taste, then transfer to a 1.5-liter baking dish. Stir in the peas. Cover and refrigerate for 1-2 hours or overnight (optional).
Notes
Serve warm with grated parmesan or fresh thyme leaves on top. Pairs well with a green salad.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Catégorie: Main Course
- Method: Baking
- Cuisine: French
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg