Beef Hash Gratin with Parmesan Mashed Potatoes
This hearty bake layers juicy tomato-braised beef under a blanket of creamy mashed potatoes, finished with a golden parmesan crust. Easy to prepare and incredibly satisfying, it's a crowd-pleasing dish that brings everyone back for seconds. A true comfort food classic for family dinners.
🛒 Ingredients
8 servings
- 2.2 lb (1 kg) braising beef (chuck or blade), cut into small cubes
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1/2 onion, grated
- 1 garlic clove, minced
- 14 oz (400 g) tomato passata
- 2.2 lb (1 kg) potatoes, boiled and mashed
- 3.5 oz (100 g) melted butter
- 1/2 cup (120 ml) warm whole milk
- 7 oz (200 g) grated parmesan cheese
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Directions
- 1
Toss the beef cubes in the flour until evenly coated on all sides.
- 2
Heat the olive oil in a large pot over high heat. Brown the seasoned beef on all sides, then remove and set aside.
- 3
In the same pot, melt the butter over medium heat and sauté the grated onion and minced garlic until soft and fragrant. Return the beef to the pot and stir well.
- 4
Pour in the tomato passata, adjust seasoning and simmer over low heat for 15 minutes, stirring occasionally, until the sauce thickens.
- 5
Meanwhile, mash the boiled potatoes with the melted butter and warm milk until smooth and creamy. Season with salt and pepper.
- 6
Preheat the oven to 400°F (200°C). In a greased baking dish, spread the mashed potatoes as a base layer, sprinkle some parmesan, then spoon the beef evenly on top.
- 7
Finish with the remaining mashed potato and a generous layer of grated parmesan. Bake 20–25 minutes until the top is golden and bubbling.
💡 Chef's Tip
For an even richer mash, replace some of the milk with heavy cream. Let the gratin rest 5 minutes before serving so the layers hold together.
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