@chefalextrim: Hachis Parmentier 2lbs lean ground beef 2Tbsp @Algae Cooking Club oil 1 yellow onion diced 2 carrots peeled and diced 3 celery stalks diced 3 cloves garlic minced 2Tbsp tomato paste 1.5Tbsp chopped thyme 2/3 cup dry red wine 2 cups rich beef stock Salt & Pepper to taste 1Tbsp flour For the potato: 500g cooked russet potato 6Tbsp butter 1 egg yolk -Season and sear beef in algae oil until nicely browned. Remove with a slotted spoon. -Saute carrot, onion, celery in the remaining fat for 3 minutes until browned. -Add garlic and continue to cook 1 minute. -Add tomato paste, cook 3 more minutes. -Add flour and stir in -Deglaze with wine, cook until thickened. -Add stock, beef and thyme. Stir while cooking until thickened. Cook covered for 20 minutes. -While beef is stewing make the mashed potato -Fill oven safe dish with beef filling, pipe the potato on top -Bake at 425f fan for 20 minutes or until golden brown on top -Enjoy. @Hedley & Bennett @Sub-Zero, Wolf, and Cove East @Le Creuset #food #Foodie #foodies #Recipe #recipes #Receta #comida #cocina #cooking #cookingvideo #cookingvideos #chef #chefalextrim #privatechef #french #france #frenchfood #finedining #foodporn #luxury #elegant

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Wednesday 02 April 2025 15:05:25 GMT