Super easy hachis parmentier, the french sheperd's pie

Ingredients

Mashed potatoes:

• 1 lb potatoes
• 1/4 cup milk
• 2 oz butter
• salt
• pepper
• nutmeg

Meat:

• 1 drizzle of olive oil
• 1 tsp butter
• 2 onions
• 2 garlic cloves
• 1 lb ground beef
• salt
• pepper
• 2/3 cup broth
• 2 Tbsp chopped parsley
• 4 Tbsp breadcrumbs

Materials

• Sieve
• cooking pot
• pan
• gratin dish

Preparation

• Peel and cut the potatoes into pieces. Cook everything in a large pot of boiling salted water for 20 minutes. Check the cooking and drain.
• Mash the potatoes then add the milk and season with nutmeg, salt and pepper. Mix well. Then add the butter cut into small pieces and mix again.
  
  * You can use a sieve to have a very smooth puree.
  
• Chop the onions and brown them in a pan with a drizzle of olive oil and a knob of butter. Add the crushed garlic and stir until the onions become translucent.
• Add the minced meat, salt and pepper and brown over medium/high heat until the meat is cooked.
  
• Add the broth and let everything reduce over medium heat, stirring regularly.
• When the liquid has reduced, add the chopped parsley and stir to combine. Remove from fire.
  
• Transfer the meat to the gratin dish.
• Spread the mashed potatoes over the entire surface and smooth the top.
  
• Using a fork, scrape the surface of the puree.
  *You can create the pattern you want, we have drawn some kinds of waves.
• Generously sprinkle the mashed potatoes layer with breadcrumbs.
  
• Place the hachis parmentier in the oven on grill mode for at least 10 minutes. Place the dish high and watch: the top should be nicely browned and colored, without burning.
• There you are, your hachis parmentier is ready!