Hachis Parmentier

Peel the potatoes, cut them into even pieces, cover with 1500 ml of cold water, add 1 tsp salt, and boil for 20–25 minutes after coming to a boil, until a knife slides easily through the flesh.

While the potatoes are cooking, heat the oil in a large skillet, finely chop the onion and sauté it over medium heat for 5 minutes until soft.

Add the ground beef and break it up with a spatula. Cook for 8–10 minutes, stirring, until the meat loses its pink color; add minced garlic, black pepper and nutmeg, and warm through for another minute.

Drain the potatoes, return them to the warm pot and mash with a potato press. Pour in the hot milk, add 50 g butter, season with salt and stir until smooth but not runny.

Preheat the oven to 180°C. Grease a baking dish with 10 g butter, spread the meat filling over the bottom and level it out.

Cover the meat with the mashed potatoes, smooth the surface with a fork and score shallow grooves so the crust browns more evenly.

Sprinkle the mash with grated cheese and breadcrumbs, place the dish in the oven and bake for 25–30 minutes, until the top turns golden.

Let the casserole rest for 5 minutes, then serve hot.