Hachis Parmentier
Servings: 8
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.
Plating
- This basic family casserole dish can also be turned into an elegant plated item.
Storage
- Since hachis parmentier is made with leftover meat, its shelf-life shall not exceed 48 hours.
Nutrition
Serving: 200g | Calories: 400kcal
