THE RED-WINE MEAT-PIE

(Our Play on Hachis Parmentier)

THE RED-WINE MEAT-PIE

Ingredients: 500g Beef mince, 800g Potatoes (mashed with butter), 1 Large onion (pureed), 2 Carrots (minced), 2 cloves Garlic, 1 tsp Dried Thyme, 1 tsp Black pepper, 200ml Red wine, 1 tbsp Tomato purée, 100g Gruyère (grated)...

Ingredients

  • 500g Beef mince
  • 800g Potatoes (mashed with butter)
  • 1 Large onion (pureed)
  • 2 Carrots (minced)
  • 2 cloves Garlic
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 200ml Red wine
  • 1 tbsp Tomato purée
  • 100g Gruyère (grated)

Cooking Method

  1. The Scorch Fry beef mince on high heat until dark brown and crispy clumps form.
  2. The Architect Add onion and carrot puree; sauté in the fat until the water evaporates and it turns sweet.
  3. The Bloom Add garlic, thyme, and tomato purée with a 30ml splash of wine; the steam will release the woody herb perfume.
  4. The Swell Add remaining wine; simmer for 10 minutes until reduced to a thick lacquer. Pour into a baking dish.
  5. The Marriage Spread the mash over the beef; top with cheese. Bake at 200°C for 15 minutes until charred and bubbling.
  6. The Final Flourish Top with raw fresh chives and a rain of raw black pepper.

Cuisine: French

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