Hachis parmentier
Hachis parmentier, from above
Non vegFrance

Hachis parmentier

France's answer to shepherd's pie: savoury mince under a buttery mash with a golden crust.

75 minTime
35 gProtein each
mildSpice
Named for the potato's champion2 chapters · 1 min read

Make it your way

Grandma's wayLeftover beef or mince under potato purée, gratinéed.
The original
641kcalsame
35 gproteinsame
7 gfibresame
75minutessame

Hachis parmentier.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)500 g minced beef or mutton
Onion1 large, chopped
Garlic3 cloves, chopped
Carrot1, finely diced
Tomato puree¼ cup
Dried mixed herbs (italian seasoning)1 tsp thyme
Cooking oil (vegetable oil)1 tbsp
Potato6 large, peeled
Butter3½ tbsp
Milk⅔ cup, warm
Gruyère cheese½ cup, grated
Whole spicesa pinch of nutmeg
Saltto taste
Black pepper½ tsp

Method

5 steps
  1. 1Boil the potatoes in salted water until very tender. Drain well and let them steam dry for a minute.
  2. 2Mash with butter, warm milk, nutmeg, salt and pepper.
  3. 3Fry the onion and carrot in oil, add garlic and the mince and cook until browned. Stir in tomato puree and thyme and simmer until thick.
  4. 4Spread the mince in a baking dish, top with mash, rough up with a fork and scatter cheese.
  5. 5Bake at 200 C until golden and bubbling at the edges.
Serve it like this

Bring the dish to the table and spoon out portions so the crust and the layers show. A green salad with sharp vinaigrette on the side.

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Make it a meal

What goes with Hachis parmentier: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Carottes râpées10 min
On the side Pommes duchesse60 min
To drink Chocolat chaud10 min
Something sweet Galette des rois75 min
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