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–+ servings

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

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
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