Mashed Potato Casserole

3 garlic cloves, minced or pressed

1 tablespoon butter

2 tablespoons olive oil

3 tomatoes, chopped

1 1/2 pounds lean ground beef

1 tablespoon Herbs de Provence or other herbs

salt and pepper (to your taste)

1 egg yolk

2 tablespoons Parmesan cheese

4 - 5 cups mashed potatoes (instant is fine)

3/4 cup grated cheese (gruyere, emmental, or similar) In a large frying pan, cook the onions and garlic in the butter and olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt and pepper. Cook until the meat is browned thoroughly. Turn off heat and add egg yolk and Parmesan cheese, stirring to mix completely.

13 X 9 inch Pyrex dish would be perfect for the amount given in this recipe

400 F oven for 15 to 20 minutes.

Makes 8 servings.

Change as You Wish

One of the beauties of mashed potato casserole, is its flexibility. I've given here the most basic recipe, Hachis Parmentier as it is usually served in France. Feel free to change everything around.

Try adding vegetables in with the ground beef (mushrooms, bell peppers and carrots would go great) or changing the seasoning (I added cayenne pepper for a decidedly un-French touch).

The meat could change as well, ground lamb or even ground poultry could be used.

A common variation found in France is Hachis Parmentier de Poisson, where the meat layer is replaced by a mixture of fish, vegetables, and seasonings.

The only constant in a parmentier casserole is the layer of mashed potatoes.