Step 1

Cook the butternut squash and potatoes in a steamer or in water until soft (about 20 min).

Step 2

Meanwhile, in a small saucepan, pour the milk with sage leaves and thyme sprigs. When it comes to a boil, remove from the burner and let infuse the herbs into the milk.

Step 3

When butternut and potatoes are cooked, smashed them with a potato masher or food mill. Remove herbs from milk and pour with the vegetables. Add the olive oil, butter, pinch of allspice (or nutmeg), and salt. Mix well, taste, and adjust to your liking. The mash must not be too thick or too runny.

Step 4

Preheat oven at 400 F.

Step 5

In a big pan, put olive oil, add onions, garlic, salt, and pepper. and cook until soft, but not burned. Add ground beef and mushrooms, cooking until they are lightly browned. Then, add the tomato sauce and herbs de Provence (or Italian seasoning). Cook for a few minutes until the water evaporates and the mixture thickens.

Step 6

Remove the hachis from the heat, add a little bit of parmesan, mix, and put it all in an 11 x 7 inch (2 QT) baking dish (no need to oiled or buttered). Spread evenly. Top with the mashed vegetables evenly spread. Sprinkle on it some grated Comté/Parmigiano Reggiano. and Provence/Italian herb seasoning.

Step 7

Bake for 30 minutes or until melted and golden on top. Let it cool for 5-10 min. before serving.