shepherd’s gratin


  • 750g ground beef
  • 1 onion
  • 1 C. at s. paprika
  • 3 large potatoes
  • 25 cl bechamel
  • 100g mozzarella (grated)
  • parsley
  • salt and pepper
  • Utensils
  • Pie pan


  1. Mix the ground beef with the minced onion, chopped parsley, paprika, salt and pepper.
  2. Peel and cook the potatoes in salted water. Once cooked, cut them into slices and line the pie pan with them.
  3. Form meatballs with the meat and place one on each potato slice. Add the remaining potato slices between the meatballs then pour the bechamel sauce over them.
  4. Cover with grated mozzarella and bake for 15 minutes at 200°C. Enjoy hot.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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