Layered potatoes and ground beef with portobello duxelles

Layered potatoes and ground beef with portobello duxelles
  • 4 servings
  • 0:30 Preparation
  • 0:25 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • 5 to 6

    potatoes

  • 1/4 cup
    (60 mL)

    milk

  • 2 Tbsp.
    (30 mL)

    butter

  • 1 tsp.
    (5 mL)

    nutmeg

  • salt and pepper to taste

  • sufficient quantity, butter

  • sufficient quantity, extra virgin olive oil

  • 1

    onion, chopped

  • 14 oz
    (350 - 400 g)

    ground beef

  • 2

    garlic cloves, chopped

  • 2 Tbsp.
    (30 mL)

    chilli sauce

  • 1 tsp.
    (5 mL)

    oregano

  • duxelles:

  • sufficient quantity, butter

  • sufficient quantity, extra virgin oil

  • 1 1/2 cups
    (375 mL)

    diced portobello or porteenies mushrooms

  • 2

    green onions, chopped

  • 1

    garlic clove, chopped

  • 2 tsp.
    (10 mL)

    flour

  • 2 tsp.
    (10 mL)

    sherry vinegar

  • 4 Tbsp.
    (60 mL)

    beef broth

  • 2

    fresh thyme sprigs, leaves only

  • 2 tsp.
    (10 mL)

    butter

  • 2 tsp.
    (10 mL)

    extra virgin olive oil

Preparation

Mashed potatoes

Peel, cut into quarters and cook in salted water. Drain and mash adding the milk, butter and seasonings.

In a frying pan over medium heat, brown the chopped onion in butter and oil for 3 to 4 minutes.

Add the beef and use a spoon to crumble the meat. Add the other ingredients and cook for 5 to 6 minutes.

Duxelles

Preheat the oven to 350 °F (180 °C).

Heat the butter and oil over medium heat and brown the chopped mushrooms and green onions for 4 to 5 minutes.

Add the garlic, sprinkle in the flour and cook for 1 minute. Pour in the vinegar and broth, add the thyme and cook for another 2 to 3 minutes.

In a greased ovenproof dish, spread a layer of the duxelles, followed by the ground meat and finally the mashed potatoes. Cook covered in the oven for 20 to 25 minutes.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007