Directions

• To make mashed potatoes
• In a large pot, bring water to a boil.
• Wash and cut the potatoes in small cubes (about 2×2 cm).
  Note: I personally don’t peel the potatoes but you can, of course.
• Boil potatoes for 15 minutes or until softened. They are cooked once you can easily pierce them with the tip of a knife.
• Drain the water, mash the potatoes, add milk, and season to taste with salt and pepper.
• Set aside.
• To make the beef base
• Dice the onion and mince the garlic.
• In a large saucepan, melt the butter at medium-high temperature then sautée the onions for 3 minutes.
• Add the garlic and sautée for 2 minutes.
• Add the ground beef and break it into small pieces using a spatula.
• Season to taste with salt, pepper, and herbes de Provence.
• The preparation is ready when the beef is cooked.
• To assemble and bake
• Preheat oven to 220°C/425°F.
• In an oven-proof cookware, spread the beef preparation first, then layer the mashed potatoes above. Sprinkle the grated Parmesan on top
• Bake until the cheese has melted and is slightly golden, about 10-15 minutes.
  Note: If you prepare the dish ahead of time, set it aside in the fridge and bake it just before serving. In this case, I suggest to bake 15 minutes at 175°C/350°F, and then to add the Parmesan cheese and bake for 10-15 minutes at 220°C/425°F.