Hachis parmentier

Shred the cooked leftover meat with a fork, discarding cartilage and bones.

Peel the potatoes and cook them in the microwave about 12 minutes until cooked through; leave them inside until ready for the food mill.

Mince the garlic with a garlic press; chop fresh thyme and parsley.

Melt butter in a large skillet, add onions and thyme, and cook 8 minutes without colour.

Add the garlic and cook 3 minutes more until fragrant.

Add the shredded meat and veal stock and stir about 5 minutes; ground meat needs longer.

Add the chopped parsley, stir, turn off the heat and set aside.

Pass the hot potatoes through the food mill.

Over the heat, mix in chunks of cold butter gradually with a rubber spatula; once incorporated, switch to a whisk and add hot milk a little at a time until smooth, then go round the pan edges with the spatula.

Spread the meat mixture evenly in a gratin dish and top with the mashed potatoes, spread with a spatula.

Top with parmigiano reggiano and bread crumbs.

Bake at 425F for about 25 minutes.