miam miam… This dish has two names “The Philosophe”  in Belgium or “Hachis Parmentier” in France… As Belgium is my adopted country, and the recipe is a Belgian classic, I am going to go with Philosophe.

I have enjoyed for many years now, thanks to my mother-in-law.  She makes this for us once in a while and whenever we go on holidays there is always one that is waiting for us in the fridge, with a lovely note, when we return home (what can say, I am blessed on the mother-in-law front). Made with love and loads of cumin.

Her philosophe is perfect so why make my own??? well, I often make too much food, and I like to try to use the leftovers for another meal when possible. This is how I came to making the ultimate philosophe, because I had a lot of mash potato left over.

Having unwillingly entered into a “competition” with my mother-in-law, I decided to give it my own twist. Let me tell you one thing, her “perfect son” has claimed it is NOT as good as his mother’s… How sweet is he?

It may not be as good as my mother-in-law’s but I still hope you will enjoy it.

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What you need:

• 2 cups mash potato
• 500 gr Mincemeat. Any kind you like — I like beef/veal or beef/lamb mix but you can use beef/pork, turkey or even just beef
• 200 gr Green beans (a variation of the dish is made with spinach)
• 1 large tomato (skin removed)
• 1 tbsp Olive oil
• Spices: 2 tsp Sweet paprika, 1 tsp chili powder, 2 tsp cumin, 1 tsp oregano, 1 tsp turmeric, 1 tsp basil,
• Salt & pepper for seasoning
• Grated cheese – like Gruyère (not mozzarella as it becomes rubbery & unpleasant)
• 3 tbsp Grated parmesan
• 1 tbsp Breadcrumbs

What you do:

1. Clean the ends and break the green beans into bite size
2. Blanche them in hot water for about 5-10 minutes (they should still have a bit of a crunch)
3. Fry the mincemeat in a pan with the olive oil
4. Add the spices and keep string until the meat is cooked
5. Add the tomato in small cubes (with the seeds)
6. Mix well and add the green beans
7. Cook for about 5-8 minutes until the meat looks nice and brown, and the tomato is well in-cooperated into the mix
8. In the meantime pre-heat the oven to 180 degrees
9. While that is heating get a deep oven dish, place the meat mixture in the dish.
10. Fill the dish two-thirds of the way, flatten the top and then layer the mash on top.  A nice thick layer of mash should do it.
11. Once you have the mash in place add the grated gruyère cheese
12. Mix the breadcrumbs and the parmesan together and place it on top for a bit of crunch.

Once it is all done you can decorate the top with some sweet paprika to your liking

You need to cook it for about 20-25 minutes with the cover on and another 10-15 minutes without.. Just have a look as it cooks, if it is bubbling nicely it is cooking. And if it is golden it is ready.

And there you have it! a nice cosy, comforting dinner from Belgium.  There is more to Belgian food than fries and chocolate…

Calories: Total 995 –Per Serving 245