We are all familiar with shepherd's pie or minced meat pie, but, is it possible to make this without making a mess?
Oh yes! And with this au gratin recipe, your pie will be tastier than ever.
- 3 large potatoes
- 1 chopped white onion
- 1.6 pound (750 grams) ground beef
- 1 tablespoon (15 ml) paprika
- 1 cup (100 grams) grated mozzarella
- 1 cup (250 mL) basic bechamel sauce
- Salt and pepper, to taste
- Chopped fresh parsley
For the béchamel:
- 4 cups (1 liter) of milk
- 5 tablespoons (75 grams) of butter
- 4 tablespoons (48 grams) flour
- 2 teaspoons (10 ml) salt
- ½ teaspoon (3 ml) nutmeg
Prepare the basic béchamel sauce.
In a medium saucepan, melt the butter over medium-low heat. Add the flour and mix to form a light roux, stirring constantly, for about 6 minutes.
Heat the milk until it simmers and then gradually add it to the roux by whisking until you get a smooth texture. Bring to a boil and cook for 10 minutes, stirring constantly and add the salt and nutmeg at the end.
Preheat the oven to 400°F (200°C).
In a large bowl, mix the ground beef with a teaspoon (5 mL) of chopped fresh parsley and paprika. Season with salt and pepper. Add the onion and mix well.
Peel and boil whole potatoes until softened, about 7 minutes. Drain and slice.
Arrange the slices in a layer at the bottom of a round baking dish, then form a vertical edge.
Form meatballs the size of a scoop of ice cream, then arrange them in the dish.
Use the remaining potato slices to separate the meatballs into small sections.
Pour bechamel sauce into each of these sections until full, then cover everything with grated mozzarella cheese.
Bake for 15 minutes and enjoy.
Watch the steps in detail by clicking on the link to the video below
Source: Sweet and Savory · Photo Credit: Capture vidéo YouTube | Facile & Rapide