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Farmer's Parmentier

Farmer's Parmentier

4

Easy

20 mn +15 mn cooking

Ingredients

  • 1 260g tin of Pâté Hénaff,
  • 200g pork meat for stuffing,
  • 200g ground veal,
  • 3 onions, finely chopped
  • 6 garlic cloves, deseeded and chopped,
  • 1 bunch parsley, chopped,
  • Potatoes or potato flakes.
  • 1 to 1 ½ liters of milk,
  • Oil and butter ½ salt,
  • Salt and pepper,

Preparation

  1. Sweat onions and garlic over low heat for 2 to 3 minutes.
  2. Add the two raw meats and sauté over medium heat for 3 to 5 minutes.
  3. Season and add the diced Pâté Hénaff.
  4. Simmer, covered, for 30 minutes before adding the chopped parsley. Cook for a further 10-15 minutes.
  5. Make mashed potatoes (fresh or from flakes).
  6. In a buttered gratin dish, place a layer of mashed potatoes, the cooked meats and the other layer of potatoes.
  7. Score with a fork and sprinkle with breadcrumbs.
  8. Add a few knobs of butter to the surface and bake in a hot oven (180°c) until nicely colored.
  9. Serve immediately with a walnut Batavia salad.

Product used

Pâté Hénaff

Tip

To cook Pâté Hénaff, use “young” tins: at least two years before the date indicated on the side of the tin.

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