This French dish should not be confused with hachis parmentier, the French version of shepherd’s pie. It’s similar in that it is baked in the oven and includes potatoes and cheese – but that’s where the similarity ends.
Ready to start? Let’s get it into it!
Potatoes: 3 (large)
White onion: 1 (chopped)
Ground beef: 1.6 pounds
Sweet pepper: 1 tablespoon
Mozzarella cheese, grated: 1 cup
Basic béchamel sauce: 1 cup
Chopped fresh parsley
Milk: 4 cups (1 liter)
Butter: 5 tsps (74 g)
Flour: 4 tsps (48 g)
Salt: 2 tsp (10 ml)
Nutmeg: 1/3 tsp (3 ml)
First, prepare the basic bechamel sauce.
Choose a medium sized bowl and melt the butter in it. You’ll want to add flour and mix to form a blond roux, and keep stirring for 6 minutes.
After that, heat the milk until it boils slowly, then add it gradually to the roux, whisking until it becomes smooth.
Immediately bring to a boil and cook for 10 minutes, and continue to stir, adding salt and nutmeg at the end.
Set the oven temperature to 200 ° C.
Make sure to mix the ground meat, 1 teaspoon (5 ml) of fresh chopped parsley and paprika in a large bowl. seasonning wiith salt also Pepper. You can then add onions Also mix everything well.
Peel the potatoes and boil them for 7 minutes or until they are slightly softened. And please cut it into slices.
At the bottom of a round baking dish, arrange the slices in a layer, then form a vertical silhouette.