Serves 4
Preparation time: 15 minutes
Cooking time : 30 minutes
Ingredients
- 420 g beef bourguignon (vacuum-packed)
- 4 potatoes, peeled and cut into chunks
- 250 ml (1 cup) corn kernels (fresh or canned, drained)
- 60 ml (4 tbsp.) butter
- 60 ml (4 tbsp.) milk
- Salt and pepper to taste
Preparation
- Preheat oven to 180°C (350°F).
- Cook potatoes in a large pot of boiling salted water until tender (about 15 minutes). Drain, then mash with butter and milk to obtain a smooth purée. Season with salt and pepper.
- Meanwhile, open the bag of boeuf bourguignon and remove half the cooking juices, if necessary. Spread the beef bourguignon in a gratin dish.
- Cover the meat with the corn kernels, then spread the mashed potatoes over the top to cover everything.
- Place in the oven for approximately 20 to 30 minutes, until the top is golden brown.
- Serve hot.
