Technical Stages :

• Peel the potatoes and cook them à l'anglaise for about 30 minutes.
• Peel and chop the onion.
• Sweat it in butter (10 g) for a few minutes.
• Chop the meat (cooled pot au feu leftovers preferably) using a large grid.
• Mix the meat with sweated onion, chopped garlic, parsley and whole egg.
• Drain the potatoes and pass them in a potato ricer.
• Add the rest of butter and the warm milk. The puree must have a thick consistency.
• Season with salt, pepper and nutmeg.
• Spread half the puree in a buttered gratiné pan.
• Spread with the meat stuffing.
• Finish with the rest of the puree. Do not add cheese!
• Gratiné in hot oven for about 30 minutes. The puree must form a slightly grilled skin on top.