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Layered potatoes and ground beef with portobello duxelles https://www.metro.ca/userfiles/image/recipes/etage-pommes-terre-bœuf-hache-portobello-4779.jpg PT30M PT25M PT55M
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.
4
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 2 garlic cloves, chopped 2 Tbsp. (30 mL) chilli sauce 1 tsp. (5 mL) oregano 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
Layered potatoes and ground beef with portobello duxelles

Layered potatoes and ground beef with portobello duxelles

Rate this recipe
12 Votes
4
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 to 6
    potatoes
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  • 1/4 cup
    (60 mL)
    milk
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  • 2 Tbsp.
    (30 mL)
    butter
  • 1 tsp.
    (5 mL)
    nutmeg

  • salt and pepper to taste
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    66 g - 1 kg SELECTED VARIETIES


  • sufficient quantity, butter

  • sufficient quantity, extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1
    onion, chopped
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  • 2
    garlic cloves, chopped
  • 2 Tbsp.
    (30 mL)
    chilli sauce
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    SELECTED SIZES SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    oregano

  • sufficient quantity, butter

  • sufficient quantity, extra virgin oil
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    1 L SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    diced portobello or porteenies mushrooms
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  • 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
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  • 2
    fresh thyme sprigs, leaves only
  • 2 tsp.
    (10 mL)
    butter
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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