Hachis ménagère (Housewife's hash)

Ingredients

• 500 gGround lamb
• 800 gPotato
• 100 mlMilk
• 70 gButter
• 150 gOnion
• 6 gGarlic
• 60 gBreadcrumbs
• 80 gGruyère
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare the filling (hachis lié)

   • Peel and finely chop the onion and garlic.
   • Melt 15 g butter in a large pan over medium heat, soften the onion (about 5–6 minutes), then briefly sauté the garlic.
   • Add the minced lamb and brown it, breaking it up into crumbs; season with salt and pepper. Reduce liquids until the meat is almost dry (6–8 minutes). Remove from heat and set aside.
2. 2

   Make the mashed potatoes

   • Peel and boil the potatoes in salted water until tender (about 15–20 minutes).
   • Drain, let steam off briefly and mash with the milk and 40 g butter until smooth. Season with salt and pepper.
   • Fold the mashed potatoes into the cooked lamb until evenly combined (this is the 'hachis lié').
3. 3

   Gratin

   • Preheat the oven to 200 °C (392 °F).
   • Spread the meat–potato mixture in a buttered gratin dish.
   • Combine breadcrumbs and grated cheese, sprinkle over the top. Drizzle the remaining 15 g melted butter over the crust.
   • Bake 20–25 minutes until golden and crisp. Serve hot.