On connaissait bien le parmentier au bœuf hâché, et celui au confit de canard. Voici la recette qui fait le trait d'union, imaginée en direct de Noubloux, testée dans la foulée pour notre ami Robin, et approuvée par les Lozériens comme les Chtis ou les Toulousains !

Un délice à la fois gourmand et original, ce petit cousin aubracois du hachis parmentier. De la bonne purée de pommes de terre maison, sur un lit de viande de boeuf réhaussée d'échalotes et d'oignons... Voilà une recette qui promet un repas convivial et chaleureux, et surtout un succès, voire un triomphe, fulgurant ! Gardez cette recette précieusement, vous allez la ressortir souvent !

Les ingrédients

  • 1 kg de pommes de terre, on a notre petite préférence pour les Marabel pour cette recette
  • 4 confits de bœuf façon tournedos du GAEC Rodier-Sartre
  • 2 échalotes
  • 1 bel oignon
  • 15 cl lait (ou de la crême fraiche, bandes de gourmand)
  • 2 c. à soupe de gras de boeuf
  • 2 c. à soupe de fond de veau ou de bouillon d'os du GAEC Rodier-Sartre
  • 3 c. à soupe chapelure
  • sel, poivre

Pour 4 personnes
20 min de préparation, 1h00 de cuisson
Une recette assez facile, mais qui délivre le meilleur des saveurs de l'Aubrac

Étape 1 /
Préparer la purée !

Pelez et lavez les pommes de terre, puis coupez-les en gros morceaux.

Faites-les cuire 25 min dans l'eau bouillante salée ou à la vapeur.

Égouttez-les, puis écrasez-les en incorporant petit à petit le lait (ou la crême fraiche pour la version gourmande), pour obtenir une purée "grossière".

Étape 2 /
Émiettez ! Ciselez ! Dorez !

Préchauffez votre four à 240°C (th. 8).

Dans le fond de votre plat à gratin, diluez le bouillon d'os ou le fond de veau dans de l'eau tiède.

Ôtez la bande de graisse des confits de bœuf, réservez-les. Ensuite, effilochez les confits.

Pelez et hachez les oignons et échalotes. Dans une poêle où vous avez préalablement fait légèrement fondre les bandes de graisse, faites-les dorer doucement (en laissant les bandes de graisse dedans).

Une fois les oignons et échalotes dorés, mélangez les à la viande. Salez, poivrez. Puis étalez le tout dans le fond de votre plat à gratin, en le mélangeant à votre bouillon.

Étape 3 /
Il est temps d'enfourner

Couvrez la viande avec la purée, puis parsemez de chapelure.

Il ne vous reste plus qu'à enfourner pour 25 min !

Notre conseil pour faire classe

Si vous voulez faire les cuistos trop chics, utilisez 4 emporte-pièces  remplis individuellement plutôt qu'un plat à gratin.
Mais nous, on préfère le grand plat, parce qu'on aime bien partager !!!

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178 Responses

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