FRIJE

Instructions

• 1.   Peel and finely chop the onion.
• 2.   Melt 20 g of butter in a sauté pan.
• 3.   Sweat the onion for 2 minutes.
• 4.   Add the ground meat and cook for 5 minutes, stirring regularly.
• 5.   Season to taste, add the thyme leaves, then remove from heat.
• 6.   Set aside.
• 7.   Peel and cut the potatoes and Jerusalem artichokes into pieces.
• 8.   Cook them in a pot of boiling water for about 20 minutes.
• 9.   At the end of cooking, drain them and mash them with a potato masher.
• 10.   Add the remaining butter and a little beef broth to the mashed potatoes and mix well.
• 11.   Season to taste.
• 12.   Preheat the oven to 210°C (410°F).
• 13.   Place the onion-meat mixture in the bottom of an ovenproof dish.
• 14.   Cover with the potato-Jerusalem artichoke mash, smoothing the surface with a fork.
• 15.   Bake for 15 to 20 minutes.
• 16.   Serve hot.

Notes & Suggestions

• Average nutritional values per serving
  Energy 2,000.14 kJ / 478.02 kCal
  Fat 17.12 g of which saturated 6.88 g
  Carbohydrates 44.71 g of which sugars 13.98 g
  Fiber 4.92 g
  Protein 37.64 g
  Sodium 110.65 mg

Nutritional information *