Preparation + Cooking: 15m + 10m
- 400 g of minced meat
- 400 g of prepared flaked purée
- 2 onions
- 2 cloves of garlic
- 2 tomatoes
- 1 egg yolk
- 30 g of parmesan cheese
- 50 g grated cheese
- 30 g butter
- 1 tablespoon of flour
- 1 pinch of herbes de Provence
- Salt and pepper
PIN IT FOR LATER!
Chop the onions and garlic cloves with a knife on a board and pour into the vat of your Cookeo.
Pour them into the vat with the butter. Brown on “brown” mode / 4 min + preheating, stirring constantly.
Add the diced tomatoes, minced meat, flour, salt, pepper, and herbs de Provence and continue to brown on the “brown” setting / 4 min + preheating, stirring constantly.
Stop cooking and add the egg yolk and a little parmesan cheese. Season and mix with a wooden spoon.
Prepare 300 g of puree according to the instructions on the packet. Preheat the oven to 210 °C.
Place and spread the meat preparation at the bottom of the gratin dish. Cover with mashed potatoes. Sprinkle with grated cheese and bake in the oven for 10 minutes.
In winter, cover with slices of reblochon cheese and small crispy onions for a mountain and gourmet version.