Yes, it sounds much better as Hachis Parmentier, or Shepherd’s Pie. I’ve looked it up of late but remember one version my mother used to make when I was growing up (with canned green beans) and then Hachis Parmentier which was a very involved dish.
I purchased 1.25 lb 96/4 ground round and two large russet potatoes. I peeled the potatoes and put them on to boil while I chopped a few scallions (I’m using up stuff in the frig) and put them on to saute with the beef. I added a small can of whole tomatoes with their broth and about 1T tomato paste, salt, pepper and thyme and cooked it down a bit.
The meat mixture cooled a bit while I sprayed an 8X8 baking dish, then added it. I mashed the potatoes with a bit of milk and butter, making it a bit wetter than it would be because it was going into the oven, 350 degrees for 45 minutes. I did add a bit of grated Parm on top of the meat mixture and on top of the potato layer.
It was quite good for a first try and no recipe to go from at all. The originators of this multi-cultural dish used whatever they had on hand so I didn’t worry about ingredients, only quality and best culinary practices. It was fun! And it’ll be better next time. Cheers, Dee
Cooking with Dee 