Hachis Parmentier

Ingredients

• 2lbs lean ground beef
• 2Tbsp Algae Cooking Club oil
• 1 yellow onion diced
• 2 carrots peeled and diced
• 3 celery stalks diced
• 3 cloves garlic minced
• 2Tbsp tomato paste
• 1.5Tbsp chopped thyme
• 2/3 cup dry red wine
• 2 cups rich beef stock
• Salt & Pepper to taste
• 1Tbsp flour
• 500g cooked russet potato (about 1.1 lb)
• 6Tbsp butter
• 1 egg yolk

Method

1. Season the ground beef and sear it in the algae oil until well browned; remove with a slotted spoon.
2. In the remaining fat, sauté the onion, carrot, and celery for about 3 minutes until browned.
3. Add garlic and cook for another minute.
4. Stir in tomato paste and cook for 3 more minutes.
5. Sprinkle in flour and stir to combine.
6. Deglaze the pan with red wine and cook until thickened.
7. Add the beef stock, seared beef, and thyme; stir and simmer until thickened.
8. Cover and cook for 20 minutes.
9. While the beef stews, prepare the mashed potato with butter and egg yolk.
10. Spread the beef filling in an oven-safe dish and pipe the mashed potato on top.
11. Bake at 425°F (fan) for 20 minutes or until the top is golden brown.
12. Serve warm.