Start by warming up a large ovenproof pan over a medium heat. Melt 1 tablespoon of butter.

Finely chop 1 onion and cook in the pan for 3–4 minutes until translucent.

Add 1 lb (450 g) of ground beef and break it up with a spatula or wooden spoon. Cook for about 4 minutes, until the meat begins to brown. Slice 2 garlic cloves straight into the pan and let them cook for a few seconds.

Season with 2 teaspoons of Herbes de Provence, ⅛ teaspoon of red pepper flakes, a pinch of nutmeg, 1 teaspoon of salt and ½ teaspoon of black pepper.

Slice 8 oz (230 g) of mushrooms and stir them into the other ingredients. Cook for 3–4 minutes until the mushrooms have released their juice and softened.

Pour in 1 cup (240 ml) of beef stock. Then add 1 tablespoon of Worcestershire sauce, 2 tablespoons of Dijon mustard, and ⅔ of a cup (160 g) of sour cream or crème fraîche. Mix well, bring to a simmer, then cook for a further 3–4 minutes. Remove the casserole from the heat.

Using a mandoline or a sharp knife (please be very careful not to cut yourself), slice the potatoes very thinly so that, when viewed from the side, they are nearly transparent.

Take one slice and gently fold it in half. Do the same with the second petal and join them together at the bottom. Repeat with the third and fourth petals until you create a little potato flower. ‘Plant’ it on the side of the pan. Gradually, you will cover the entire casserole.

Melt the remaining tablespoon of butter and drizzle it over the top.

Bake at 200°C (400°F) for 45 minutes.

Remove from the oven, sprinkle with 40 g (½ cup) of Parmesan cheese, then bake for a further 15 minutes until the cheese has melted.

Serve with a sprinkling of fresh chives and enjoy!