• Cook the potatoes in salted water, mash it
• Add the milk, the crème fraiche, 60 g of Gruyere, the Cantal cheese and the butter
• Preheat the oven to 180°C
• Brown the onions with some olive oil in a pan
• Add the beef, and cook for 15 minutes
• Add the Bolognese sauce and the parsley. Season
• Put the meat in a gratin dish greased with butter, then add the puree on top
• Sprinkle with Tipiak Breadcrumbs
• Put in the oven for 20 minutes. Serve hot

Suggestion:

• To get a creamier puree, cook the potatoes with milk, garlic, thyme and bay leaves