In seasonMain course
French Beef and Potato Bake
Creamy mashed potatoes over tomato-simmered beef, finished with a golden cheese crust.
- Total time
- 1 h 10 min
- Prep
- 25 min
- Cook
- 45 min
Ingredients
For 4 servings
For the topping
- 800 gpotatoes
- 150 mlmilk
- 30 gbutter
- 30 gparmesan, grated
- 50 gEmmental cheese, grated
For the filling
- 400 gground beef
- 2onions
- 2 clovesgarlic
- 2tomatoes
- 10 gflour
- 1 tspherbes de Provence
- 15 mlolive oil
- salt, to taste
- black pepper, to taste
Method
Step 1
Preheat the oven to 200 °C (400 °F) and heat a pot of salted water. Peel the potatoes and cut them into evenly sized pieces so they cook at the same rate.
200 °C (400 °F)
Step 2
Add the potatoes to the simmering water and cook for about 20 minutes, until a fork slides through easily. While they cook, finely chop the onions and garlic and dice the tomatoes.
20 min
Step 3
Heat the oil in a large skillet and cook the onions over medium heat for 5 minutes, until translucent. Add the garlic and stir for 1 minute, just until fragrant.
6 min
Step 4
Add the beef and cook for 6 to 8 minutes, breaking it apart with a spatula. Cook until no raw meat remains in the center of any pieces, then sprinkle in the flour and stir until no dry powder remains.
8 min
Step 5
Stir in the tomatoes and herbes de Provence, then season with salt and pepper. Simmer over low heat for 10 minutes, until the tomatoes soften and the sauce is no longer runny.
10 min
Step 6
Drain the potatoes and mash them with a fork or potato masher. Mix in the butter and Parmesan, gradually add the milk, and season with salt and pepper for a soft mash that holds on a spoon.
Step 7
Spread the beef in a baking dish and cover with an even layer of mashed potatoes. Drag a fork across the top to make ridges, then sprinkle with Emmental.
Step 8
Bake for about 20 minutes, until the cheese is golden and the filling bubbles around the edges. Serve by scooping through both the beef and potato layers.
20 min
