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Categories:
bacon ground beef garlic shallots onion parsley tomato paste white wine salt pepper potatoes butter ground nutmeg Cheddar cheese
Viewed: 28 - Published at: 3 years agoIngredients
- 1/4 pound fatty bacon, finely chopped
- 1 pound ground beef
- 1 garlic clove, chopped
- 2 shallots, chopped
- 1 medium onion, chopped
- 1 tablespoon chopped fresh parsley
- 2 tablespoons tomato paste
- 2 tablespoons dry white wine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 pounds potatoes, peeled and cubed
- 3 1/4 tablespoons butter, cut into small pieces
- 1/8 teaspoon ground nutmeg (optional)
- 1/2 cup grated cheddar cheese
Method
- In a large skillet set over high heat, cook the bacon until crisp and remove to paper towels to drain.
- Fry the beef in the bacon fat.
- Add to the beef the garlic, shallots, onion, parsley, tomato paste, wine, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Simmer over low heat, partially covered, for 30 minutes, stirring occasionally.
- While the beef is simmering, boil the potatoes in water in a medium-sized saucepan with the remaining 1/2 teaspoon salt until tender, about 2 minutes.
- Drain the potatoes and mash, mixing in 2 tablespoons of the butter.
- Season with the remaining 1/4 teaspoon pepper, and the nutmeg, if desired.
- Preheat the oven to 450F.
- Use 1/4 tablespoon of the butter to coat the bottom and sides of a shallow 9 x 13-inch casserole or baking dish.
- Spread a layer of potatoes on the bottom of the dish.
- Place all of the meat mixture and bacon on top of the potato layer, and cover with the remaining potatoes.
- Sprinkle with the cheddar cheese and dot with the remaining 1 tablespoon butter.
- Bake for 20 minutes or until the cheese is melted and lightly browned and the dish is hot throughout.
