Parmentier Minced Meat With Garlic & Bell Pepper

- Peel the potatoes, slice them and cook them for 20 minutes in salted water with 2 cloves of garlic.

- Peel and chop the onion and the last garlic clove. Chop the cooked meat. Heat 30g of butter in a saucepan and fry the onion and garlic for 2 minutes. Add the meat and the broth, let simmer for 15 minutes, stirring often.

- Cut the washed and seeded bell pepper into strips. Brown it with 20g of butter in a frying pan for 5 min over low heat. Season with salt and pepper.

- Heat the oven (240°C). Boil the milk. Put the drained potatoes in the food mill. Add the milk and 40g of butter in pieces, salt, pepper and nutmeg, stirring well to obtain a smooth purée.

- Butter (10g) a casserole dish. Spread the mince, add the bell pepper strips and cover with the purée. Put the dish in the oven and bake for about 15 minutes. Serve hot. Our advice: Sprinkle with breadcrumbs or cheese before the oven.