A real treat for your taste buds, which is shared around a table, for 6 people.
To make this, you will need:
Now let’s move on to the individual steps:
👨🏻🍳 In a large pot, boil salted water with the vegetable stock cube. Add the potatoes for 20 minutes of cooking time. Use a spider to remove the potatoes and save the cooking water.
👨🏻🍳 In a salad bowl, mash the potatoes adding the cream and 5cl of olive oil. Top up as you go with cooking water to get a firm mashed texture. Season with salt and pepper to taste.
👨🏻🍳 Preheat your oven to 200°C.
👨🏻🍳 Chop the shallots and parsley. In a skillet, sear the shredded meat so that the pieces fall apart then add the shallot and parsley. Season with salt and pepper and cook over medium heat for a few minutes so that the confit colors slightly.
👨🏻🍳 In a lightly oiled casserole dish, pour the confit mixture into the bottom of the dish. Then add the mashed potatoes, sprinkle with breadcrumbs and finish by drizzling the breadcrumbs with the remaining olive oil.
👨🏻🍳 Bake in the oven for 30mn. Enjoy warm with a green salad and a good southwestern red wine!
So, do you want to try it? 👀
