| Recipe from the Black Countess of the Meat and Potato Pack Ingredients800 g floury potatoes150 g chopped butter 20 g for baking 600 g cooked beef (or lamb) 1 tablespoon sunflower oil2 onions2 garlic cloves1 pinch of grated nutmeg30 g hot milk1 bunch of parsley salt, Pepper Preparation Peel the potatoes, wash them, cook them in boiling salted water for 20-25 minutes, then drain them. In the meantime, peel the onions and slice them. In a pan heat 30 g of butter and oil over medium heat, brown the onions for 2 minutes, stirring. Salt, pepper, lower the heat, cover and simmer for 10 minutes, stirring occasionally. Preheat the oven to 200°C. Butter a baking sheet for gratins. Cut the meat into pieces. Peel the garlic and remove from the bud, wash the parsley, dry it and remove the larger stems. Chop all the ingredients, put them in the pan, stir, if necessary correct the seasoning, then distribute them in the pan. Pass the potatoes through the vegetable mill with the fine grill, mix them with 100 g of butter, the nutmeg and the milk poured flush, then correct the sauce of the mash and distribute it on the preparation. Form striations on the surface and sprinkle with the remaining butter. Bake for about 25 minutes. |
