Hachis Parmentier

Prepare to be transported to the cozy kitchens of France with a classic dish that has stood the test of time - the Hachis Parmentier. Dating back to the late 18th century, this French comfort food is often compared to the renowned Shepherd's Pie. Imagine seasoned beef from pot au feu, layered with a velvety smooth potato puree - a truly comforting and satisfying combination. The beauty of the Hachis Parmentier lies in its flexibility, allowing you to get creative based on whatever ingredients you have on hand. This dish is a perfect choice for chilly weather, bringing warmth and flavor to your table. It's no wonder that this hearty classic is beloved by children and adults alike. Are you ready to elevate your comfort food game with this French favorite? It's time to discover the magic of Hachis Parmentier with Chef Bruno Albouze!

Hachis Parmentier

Course: Entrees

Cuisine: French

Keyword: mashed potatoes, pot-au-feu

Prep Time: 45

Cook Time: 35

Servings:

Calories: 400kcal

Cost: $14

Aka shepherd's pie

Print Recipe

Equipment

1 Large gratin dish
1 Large skillet
1 Food mill
1 Rubber spatula
2 Saucepans
1 Whisk

Ingredients

1000 g Pot-au-feu meat Recipe
30 g Butter
400 g Onions chopped
40 g Garlic germ removed and minced
5 g Salt
2 g Ground black pepper
5 g Thyme chopped
200 g Brown veal stock
1 bunch Parsley washed and chopped

Mashed Potatoes

1300 g Yukon gold potatoes
200 g Butter cubed
250 g Milk
5 g Salt
70 g Bread crumbs
40 g Parmigiano-Regiano grated

Instructions

Shredded Meat

If using ground meat, extend cooking time accordingly. In a large skillet, cook chopped onions in butter with thyme, salt and pepper for 8 minutes without giving any coloration. Add minced garlic and cook 3 min until fragrant. Add veal stock and cook for 5 minutes on full blast. Turn off the heat and stir in chopped parsley. Readjust seasoning if needed; set aside.

Mashed Potatoes

Peel potatoes and keep in water. Cut into chunks, place in a microwave safe container and microwave for 12 minutes until cooked through. Carefully, put them through a food mill fitted with its finest disk and over a saucepan. Meanwhile, heat up milk in a separate small saucepan. Place pan over medium heat and stir in butter gradually using a rubber spatula. Once butter is incorporated, add hot milk gradually using a whisk. Season with salt and pepper to taste. Note that mashed potatoes shall not be too firm nor too soft.

Montage

Spread meat mixture evenly and cover with mashed potatoes. Using a fork, draw a cross hatched pattern by dragging the tines across the surface several times in one direction. Or, pipe out warm mashed potatoes using a pastry bag fitted with a large French open tip. Sprinkle grated Parmigiao and bread crumbs; add more Parmigiano.

Baking

Preheat fan oven to 400ºF/200ºC. Bake for 25 mins until golden brown. Lower temp to 375ºF/190ºC if using convection oven. Enjoy with some greens tossed in vinaigrette.