Hachis Parmentier - French Provencale Style Shepherd'S Pie

• 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

1. Preheat oven to 375u0b0F.
2. Butter a large baking dish.
3. Spread the beef stew evenly in the bottom of the buttered dish.
4. Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
5. Spread mashed potatoes mixture evenly over the stew.
6. Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
7. Sprinkle with grated cheese and a pinch of garlic powder.
8. Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
9. Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
10. Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!

beef stew, hot mashed potatoes, butter, creme fraiche, mustard, nutmeg, salt, green olives, tomatoes, gruyere, garlic, extra virgin olive oil, fresh parsley

Taken from www.food.com/recipe/hachis-parmentier-french-provencale-style-shepherds-pie-355446 (may not work)