Hachis Parmentier

Makes 4 generous servings

For the beef and bouillon

1 pound beef/bison cube steak or boneless beef/bison chuck, cut into small pieces from Forks Farm or Backyard Bison

1 small onion, sliced

1 small carrot, trimmed, peeled and cut into 1-inch-long pieces

1 small celery stalk, trimmed and cut into 1-inch-long pieces (or diced celeriac)

2 garlic cloves, smashed and peeled

2 parsley sprigs

1 bay leaf

1 teaspoon salt

1/4 teaspoon black peppercorns

6 cups water

1/2 beef bouillon cube (optional)

For the filling

1-1/2 tablespoons olive oil

1/2 pound Country Time Farm or Mountain View Poultry sausage, sweet or spicy, removed from casings if necessary

1 teaspoon tomato paste

Salt and freshly ground pepper

For the topping

2 pounds potatoes, peeled and quartered

1/2 cup whole milk

1/4 cup heavy cream

3 tablespoons unsalted butter, at room temperature, plus 1 tablespoon butter, cut into bits

Salt and freshly ground pepper

1/2 cup grated Gruyere, Comte, or Emmental

2 tablespoons freshly grated Parmesan (optional)

Quick Hachis Parmentier. You can make a very good hachis Parmentier using ground beef and store-bought beef broth. Use 1 pound ground beef instead of the steak, and when you add it to the sausage in the skillet, think about adding some finely chopped fresh parsley and maybe a little minced fresh thyme. You can also saute 1 or 2 minced garlic cloves, split and germ removed, in the olive oil before the sausage goes into the skillet. (The herbs and garlic help mimic the aromatics in the bouillon.) Moisten the filling with the broth, and you're good to go.