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 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 400kcal
Cost: $14
Aka shepherd's pie
Print Recipe


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


  • 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


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.


  • 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.


  • 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.


  • This basic family casserole dish can also be turned into an elegant plated item.


  • Since hachis parmentier is made with leftover meat, its shelf-life shall not exceed 48 hours.


Serving: 200g | Calories: 400kcal

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