I made a double recipe of this meat and potatoes dish a couple of weeks ago. My sister and her family, were coming to dinner, and I knew this would be liked by everyone.
This is France's version of Shepherd's Pie. I have to say I like this version the best! The filling is cube steak simmered to make its own broth. It is chopped and then combined with sausage. The filling is topped with mashed potatoes. I brought out my potato ricer, and my potatoes were silky smooth. You top it with Gruyere and pats of butter, and then bake until bubbly and browned.
There is absolutely nothing to not like in this dish. I find myself wanting it again right now. The doubled recipe left us with just enough for lunch the next day, which made us very happy.
You can, of course, find the recipe for this dish in Dorie Greenspan's book, Around My French Table.