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Layered potatoes and ground beef with portobello duxelles
2013-08-06
https://www.metro.ca/userfiles/image/recipes/etage-pommes-terre-bœuf-hache-portobello-4779.jpg
PT30M
PT25M
PT55M
Mashed potatoesPeel, cut into quarters and cook in salted water. Drain and mash adding the milk, butter and seasonings.In a frying pan over medium heat, brown the chopped onion in butter and oil for 3 to 4 minutes.Add the beef and use a spoon to crumble the meat. Add the other ingredients and cook for 5 to 6 minutes.DuxellesPreheat the oven to 350 °F (180 °C).Heat the butter and oil over medium heat and brown the chopped mushrooms and green onions for 4 to 5 minutes.Add the garlic, sprinkle in the flour and cook for 1 minute. Pour in the vinegar and broth, add the thyme and cook for another 2 to 3 minutes.In a greased ovenproof dish, spread a layer of the duxelles, followed by the ground meat and finally the mashed potatoes. Cook covered in the oven for 20 to 25 minutes.
4
Féd. producteurs de lait du Québec
3
13
5
2
5 to 6 potato
1/4 cup (60 mL) milk
2 Tbsp. (30 mL) butter
1 tsp. (5 mL) nutmeg
salt and pepper to taste
sufficient quantity, butter
sufficient quantity, extra virgin olive oil
1 onion, chopped
14 oz (350 - 400 g) ground beef
2 garlic cloves, chopped
2 Tbsp. (30 mL) chilli sauce
1 tsp. (5 mL) oregano
duxelles:
sufficient quantity, butter
sufficient quantity, extra virgin oil
1 1/2 cups (375 mL) diced portobello or porteenies mushrooms
2 green onion, chopped
1 garlic clove, chopped
2 tsp. (10 mL) flour
2 tsp. (10 mL) sherry vinegar
4 Tbsp. (60 mL) beef broth
2 fresh thyme sprigs, leaves only
2 tsp. (10 mL) butter
2 tsp. (10 mL) extra virgin olive oil
Layered potatoes and ground beef with portobello duxelles
4
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
5 to 6
potato
-
1/4 cup
(60 mL)milk
-
2 Tbsp.
(30 mL)butter
-
1 tsp.
(5 mL)nutmeg
-
salt and pepper to taste
-
sufficient quantity, butter
-
sufficient quantity, extra virgin olive oil
-
1
onion, chopped
-
14 oz
(350 - 400 g)ground beef
-
2
garlic cloves, chopped
-
2 Tbsp.
(30 mL)chilli sauce
-
1 tsp.
(5 mL)oregano
-
duxelles:
-
sufficient quantity, butter
-
sufficient quantity, extra virgin oil
-
1 1/2 cups
(375 mL)diced portobello or porteenies mushrooms
-
2
green onion, chopped
-
1
garlic clove, chopped
-
2 tsp.
(10 mL)flour
-
2 tsp.
(10 mL)sherry vinegar
-
4 Tbsp.
(60 mL)beef broth
-
2
fresh thyme sprigs, leaves only
-
2 tsp.
(10 mL)butter
-
2 tsp.
(10 mL)extra virgin olive oil
Preparation
Mashed potatoes
Peel, cut into quarters and cook in salted water. Drain and mash adding the milk, butter and seasonings.
In a frying pan over medium heat, brown the chopped onion in butter and oil for 3 to 4 minutes.
Add the beef and use a spoon to crumble the meat. Add the other ingredients and cook for 5 to 6 minutes.
Duxelles
Preheat the oven to 350 °F (180 °C).
Heat the butter and oil over medium heat and brown the chopped mushrooms and green onions for 4 to 5 minutes.
Add the garlic, sprinkle in the flour and cook for 1 minute. Pour in the vinegar and broth, add the thyme and cook for another 2 to 3 minutes.
In a greased ovenproof dish, spread a layer of the duxelles, followed by the ground meat and finally the mashed potatoes. Cook covered in the oven for 20 to 25 minutes.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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