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This is a great recipe for leftover meat, in France this dish was often made the day after the pot au feu, the meat will be minced and use in the hachis parmetier, the broth will be reduce to make a stock, that you can freeze in ice cube trays , and use later individually. Also this dishe can be made after Christmas, if you have a lot of turkey meat. If you use turkey or chicken, spice it up with 4 tbsp thick tomato sauce.
Ingredients
500.g boiled or braised beef
150 g bacon chopped
2 tablespoons butter
1 tbsp melted butter
3 onions, chopped
1 clove garlic, chopped
1 tbsp flour
1/2 cup beef stock
1/4 cup white wine
purée ( mash potatoes )
3 tbsp breadcrumbs
For the potato purée ( mash potatoes)
1.3 kilo / 3lb potatoes
3/4 cup whipping cream ( warm) you can also use 3/4 cup milk instead
1/4 cup butter
1 egg
salt and pepper to taste
1) quarter the potatoes, put in cold water in a saucepan, salt to taste, and bring to the boil, cook until tender,once cooked, pass them in the press-purée, return to the pan, stir and cook for 2 minutes, remove the pan from the heat and beat in the butter, and the egg along with the warm cream, season with salt and white pepper
Method
Preheat the oven to 220°C Gas 7
1) very finely chop the beef and the bacon, separately
2) in a frying pan melt 2 tbsp butter, when the butter is very hot fry the onions until golden, add the bacon and the garlic, cook for 5 minutes, then sprinkle with 1 tsp flour, cook until slightly browned,add the meat,cook for 2 minutes, and then moisten with the beef stock and the white wine, cook for 15 minutes on a low heat.
3) generously butter a gratin dish or shallow baking dish, pour in half of the purée, then spread the meat mixture, top with the rest of the purée, sprinkle with the bread crumbs, and moisten with the melted butter, cook for 15 minutes.
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