Mashed Potato

Beef Hachis

  • Minced Beef 500.0 g
  • White Onions, brunoised 100.0 g
  • Garlic Cloves, minced 2.0 g
  • Carrots, brunoised 50.0 g
  • Celery, brunoised 50.0 g
  • Tomato in Can 50.0 g
  • Unsalted Butter 50.0 g
  • Dried Bayleaf 1.0 pc
  • Salt 2.0 g
  • Black Pepper 1.0 g


  • Breadcrumbs 100.0 g
  • Gruyere Cheese 100.0 g
  • Parsley, chopped 3.0 g


  • Petite Herb Salad 10.0 g

"Casserole dishes usually keep food warm for longer, which are ideal for sharing. As the food is passed around and served, they will also use it, which also warms the heart."

Chef Ong Jing Qin
Singapore Junior Chefs Club



  1. Mashed Potato

    1. Bring cream, salt, white pepper and nutmeg to a boil.
    2. Whisk in Knorr Potato Flakes and set aside.
  2. Beef Hachis

    1. In the pot, add butter and sweat onion, garlic, carrot and celery for about 3 minutes.
    2. Add in minced beef and saute till lightly brown.
    3. Add in tomato, bayleaf, salt and black pepper. Bring to a boil.
    4. Simmer for about 5 minutes and set aside.
  3. Finishing

  4. Garnish

    1. In a casserole, lay beef hachis and top with mashed potato.
    2. Sprinkle gruyere cheese and breadcrumbs.
    3. Bake in oven at 180°C for about 10 minutes till the top is golden brown.
    4. Garnish with chopped parsley before serving and top with herb salad.