Thinking of making a lamb burger and knowing how difficult it is to find ground lamb, I pre-ordered a couple of kilos of ground lamb in 500 gram packages from M. Parret’s butcher friend in Gron. Gron is a tiny, quaint village, population 465, about 15 minutes outside of Sens. I like it because they have a few ancient, well maintained, farm longeres at the town entrance. I want one.
Anyway, I put this casserole together with spinach, pine nuts and mashed potatoes. Basically a cottage pie but “parmentier” is so much more elegant and, I admit, a tiny bit pretentious. I always take pictures before I bake or cook something, in case things go horribly wrong and I have nothing for the blog, which has happened. Luckily, this turned fine and with a green salad, makes a very satisfying lunch.