Hachis Parmentier - French Provencale Style Shepherd'S Pie - cooking recipe

Ingredients

6 cups leftover burgundy beef stew (or your favorite stew)
8 cups hot mashed potatoes, prepared with
1/4 cup butter
1/4 cup creme fraiche or 1/4 cup sour cream
1 tablespoon Dijon mustard
1 pinch nutmeg
salt & pepper, to taste
8 pimiento-stuffed green olives
2 large tomatoes, thinly sliced
1/2 cup gruyere or 1/2 cup swiss cheese, grated
1 pinch garlic powder (optional)
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley, for garnish

Preparation

Preheat oven to 375\u00b0F.
Butter a large baking dish.
Spread the beef stew evenly in the bottom of the buttered dish.
Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
Spread mashed potatoes mixture evenly over the stew.
Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
Sprinkle with grated cheese and a pinch of garlic powder.
Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!