Hello foodies!
Here’s a recipe that should’ve been on the blog a long time ago. A recipe that brings comfort, warmth, and all the good feels!
Let me introduce you to Hachis Parmentier.
A little historical note…
We all know Hachis Parmentier, but do you know its story?
Here’s what my friend Wikipedia says…
This dish, which appeared at the beginning of the 20th century, was named in honor of Antoine-Augustin Parmentier (1737–1813), who popularized the potato by presenting it to Louis XVI, helping France out of the famine/scarcity cycle. Frédéric Zégierman, a journalist and specialist, explains: “Hachis Parmentier was born in Paris. It regained its former glory in many of the capital’s brasseries, which recreate this traditional dish made from mashed potatoes and minced beef. Some chefs innovate with new vegetables and seasonings.”
Still according to Frédéric Zégierman, in the traditional version of Hachis Parmentier, the potatoes are boiled and mashed with their cooking water, seasoned with salt and pepper. Leftover pot-au-feu or any other piece of cooked meat or fish is minced, baked in the oven with onion, parsley, and an egg.
As always…
Now that we’ve had our little history moment, let me show you my version of Hachis Parmentier, just the way I like to enjoy and share it!
My tips for a perfect Hachis Parmentier
This is a simple recipe you can make ahead of time, partially or completely. I first prepare my minced meat like a Bolognese sauce. You can do this the day before if it’s easier. Then I make a nice mashed potato with butter and cream, to make it really indulgent. You can also prep this in advance. Then it’s just assembly time! 😉
What if we gave Hachis Parmentier a twist?
Sticking to just mashed potatoes and meat sauce would be a shame. A real shame. Because the beauty of this recipe is that it adapts beautifully, and we shouldn’t miss out…
So I invite you to discover (or rediscover) the duck parmentier or the duck and sweet potato parmentier. Both recipes are a treat for your taste buds!
Necessary utensils:
A good paring knife,
A cutting board,
A sauté pan or frying pan,
A wooden spatula,
A vegetable peeler,
A large saucepan,
A potato masher,
A ladle,
And a baking dish.
That’s it, I’ve told you everything. Time to put that apron on…
The recipe, Chef!
Hachis Parmentier (Sherperd's pie)
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Loading...Ingredients
- Meat
- 500 g ground beef
- 1 medium onion
- 2 cloves of garlic
- 400 ml tomato sauce
- 2–3 tablespoons olive oil
- 1 teaspoon tomato paste (optional)
- Paprika
- Sweet chili powder
- Espelette pepper
- Ground ginger
- Rosemary
- Thyme
- Bay leaf
- Salt
- Pepper
- Mashed Potatoes
- 1 kg potatoes
- 80 g butter
- 150 to 200 ml cream
- Salt
- Pepper
- Nutmeg
Instructions
Meat
Chop the onion into small pieces and sauté it in 2 tablespoons of olive oil.
Add the finely chopped garlic and cook for 1 minute.
Set the onion and garlic aside (to avoid overcooking).
Add another tablespoon of olive oil to the pan and brown the ground beef.
Once the meat is cooked, add the onion and garlic back in, cover with the tomato sauce (and add the tomato paste if using).
Season with the spices and add the herbs.
Add salt (only add pepper at the end of cooking).
Let simmer over low heat for 30 to 45 minutes.
Adjust seasoning and add pepper.
Mashed Potatoes
Bring a large pot of salted water to a boil.
Peel and cut the potatoes into large chunks.
Cook the potatoes for about 20 minutes (check doneness with a knife).
Once cooked, drain the potatoes.
Mash them using a food mill.
Add the butter, cream, salt, pepper, and nutmeg. Mix well.
Assembly
Preheat your oven to 220°C (428°F).
Spread a generous layer of mashed potatoes at the bottom of your baking dish.
Add the meat mixture on top.
Cover with the remaining mashed potatoes and create a criss-cross pattern with a fork.
Bake for 10 minutes (you can finish with 2 minutes under the broiler).
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