Duchess timbale or potato and meat pie

Preparation

1. Peel the potatoes and chop them to cook in salted water until they are very tender. Drain them and mash them with a fork to make a fine puree. Mix them with the butter and a splash of milk. We season.

2. In a large frying pan, heat a good amount of oil and sauté the minced meat with salt and pepper in it along with the grated or crushed garlic. When the veal takes color, we remove it from the pan.

3. In the same oil as the meat, fry the onion in fine julienne strips until it is well poached. Add the meat back to the pot and add a splash of wine to allow the meat to cook for half an hour over low heat. When the meat is tender and runs out of juices, turn off the heat.

4. Grease a refractory dish and spread a thin layer of mashed potato, add another layer of meat on top and repeat the same operation.

5. We finish with puree and cover with grated cheese.

6. Gratinate the cake until the cheese is golden.

7. Layer roasted aubergines or zucchini.