-
1
Grease a 3-quart 2- to 3-inch-deep gratin dish or casserole with a 1 teaspoon of butter.
-
2
In a large skillet, heat 1 tablespoon of the butter over medium heat.
-
3
Add the onion and saute, stirring frequently, until golden, about 10 to 12 minutes.
-
4
Add the garlic and thyme and cook for 1 minute more.
-
5
Add the meat, break it up with a wooden spoon, and cook until the meat loses its red color, about 5 minutes.
-
6
Add the 1 teaspoon salt, 1/4 teaspoon pepper, and tomato paste and cook for 1 minute more.
-
7
Add the crushed tomatoes and bay leaf and bring to a simmer.
-
8
Cover and cook for 20 minutes.
-
9
Remove the bay leaf and spoon off any excess fat if needed.
-
10
Stir in the parsley and add salt and pepper to taste.
-
11
Heat the remaining 1 tablespoon butter in a skillet over medium-high heat and saute the mushrooms until golden, about 5 minutes.
-
12
Season with salt and pepper.
-
13
Set aside.
-
14
Preheat the oven to 350 degrees F. Spread the meat mixture over the bottom of the casserole, top with the mushrooms, and then the carrots and turnips.
-
15
Beat the egg into the potatoes and spread them completely over the vegetables to finish the pie.
-
16
Bake for 30 to 40 minutes, until heated through.
-
17
If desired, sprinkle on the cheese on top and broil the pie under a preheated broiler.
-
18
Serve immediately.
-
19
Put the vegetables in a skillet just large enough to hold them in a single layer.
-
20
Add enough water so that it comes halfway up their sides along with the butter and sugar.
-
21
Bring to a boil over high heat, then adjust the heat to maintain a simmer.
-
22
Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar.
-
23
Simmer the vegetables until tender, about 8 to 10 minutes.
-
24
Remove the cover and raise the heat to high.
-
25
Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze.
-
26
Season with salt and pepper to taste and serve.
-
27
In a large saucepan, combine the potatoes, 1 teaspoon of the salt, and cold water to cover.
-
28
Bring to a boil over high heat.
-
29
Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes.
-
30
Drain the potatoes and return to the pan.
-
31
Shake the pan over medium heat for about a minute to dry the potatoes.
-
32
Transfer the potatoes to a food mill, ricer, or bowl.
-
33
Put the milk and butter in the saucepan, and heat over medium-high heat until the milk is hot and the butter melts.
-
34
Remove pan from the heat.
-
35
Mash the potatoes through the food mill, ricer, or by hand into the pan.
-
36
Stir to combine with the milk and butter.
-
37
Season with salt and pepper to taste and nutmeg if desired.
-
38
Serve immediately.
