Hachis Parmentier

Ingredients

3 large carrots small diced

1 large yellow onion small dice

4 celery sticks small dice

6 garlic cloves chopped

3/4 cup red wine

1 cup veal stock

1 tbs tomato paste

Pinch of flour

3 russet potato

1 cup Heavy cream

2 teaspoons Salt

Garlic powder

½ tsp Onion powder

¼ tsp Parsley

½ cup Parmesan cheese

½ cup Gruyere cheese

Directions

Preheat oven to 360°.

Peel and cut potatoes and put them to boil until tender.

Dice carrots, onions, and celery. Add minced garlic. Saute. (Mire poix) Cook beef scrapple until fully cooked; remove from pan.

Add mirepoix to the pan and saute until fragrant.  add tomato paste and then flour to thicken. One thick add red wine to deglaze. Add scrapple.

Add chicken stock, chives, parsley, and seasonings to taste.

Mashed potatoes and add heavy whipping cream, egg yolk and butter. Put meat sauce in a casserole dish first, pipe a layer of mashed potatoes.

Add parmesan and gruyere cheese on top. Bake for 15 minutes or until top is golden brown.