RECEPE FOR 4 PEOPLE
MAIN DISH
TO BE ENJOYED WITH AN AOC OR IGP RED WINE FROM SOUTHWEST FRANCE
Pairing: AOC red wine from Madiran, Cahors, Saint Mont, Brulhois, Marcillac, or an IGP red wine from Côtes-du-Tarn, Côtes-du-Lot, Ariège ou Comté Tolosan
SERVING TEMPERATURE
17°C (63°F)
Ingredients :
● 1.2 kg (35 oz) of sweet potatoes
● 600 g (21 oz) ground beef
● 2 shallots
● 25 cl (8.5 oz) 1/2 skimmed milk
● 2 cloves of garlic
● 6 pinches of fine salt
● 6 turns of pepper mill
● 50 gr (1.76 oz) butter
● 4 cl (1.35 oz) olive oil
● 50 gr (1.76 oz) of carrots
● 40 gr (1.41 oz) of tomato concentrate
● 20 gr (0.71 oz) of croutons
● 1/4 bunch of chives
SWEET POTATO PUREE:
Peel the sweet potatoes and cut them into large cubes, then cook them in salted water. Drain the potatoes, return them to the pot and mash them with a whisk. Add milk and butter to slightly loosen the purée to obtain a soft texture. Adjust the seasoning!
BEEF MINCED MEAT:
Finely chop the shallots, chop the garlic and make a carrot brunoise. In a saucepan, sauté the shallots with the olive oil then add the diced carrots and garlic. Add the minced beef and sauté for 5 minutes, then add 2 tablespoons of tomato paste and a glass of water. Leave to cook for 10 minutes and season with salt and pepper.
DRESSING:
In mason jars, place a layer of beef and then mashed potatoes. Bake in the oven for 10 minutes. To finish, sprinkle chives and bread croutons on top.
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