Ingredients

Method

Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened and translucent, about 5 minutes. Add the ground meat, breaking it up with a wooden spoon, and cook until browned and cooked through. Drain any excess fat from the skillet.

3. Stir in the broth, tomato paste, thyme, salt, and pepper, and cook for an additional 5-10 minutes, until the mixture is thickened and the flavors have melded. Remove the skillet from the heat and set aside.

Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and return them to the pot. Allow them to dry over low heat for a few minutes, shaking the pot occasionally to prevent sticking.

While the potatoes are drying, heat the cream and butter in a small saucepan over low heat, stirring occasionally, until the butter is melted and the mixture is warm.

Mash the potatoes with a potato masher or pass them through a potato ricer into a large mixing bowl. Gradually add the warm cream mixture, stirring until the potatoes are smooth and creamy. Season with salt and pepper to taste.

Spread the meat mixture evenly in the prepared baking dish. Top with an even layer of the mashed potatoes, smoothing the surface with a spatula. If desired, sprinkle the grated Gruyère cheese over the top of the potatoes.

Bake the Hachis Parmentier for 25-30 minutes, or until the potatoes are golden and the cheese is melted and bubbly. Allow the dish to cool for a few minutes before serving.