ReceptnaptárHachis Parmentier (French cottage pie)
Hachis parmentier is French home-style comfort food: browned minced beef under soft mashed potato with a cheesy crust. It is named after Antoine Parmentier, who worked to popularise the potato in France in the 18th century. It is similar to English shepherd's pie, but made with beef, with wine, and a cheesy topping.
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Ingredients
Method
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- Peel the potatoes, cut them into larger pieces and boil in salted water for 20-25 minutes until soft. Drain and leave them to steam in the hot pot for 1-2 minutes so excess moisture evaporates.
- Mash them (with a potato masher), add the butter and warm milk, season with salt and nutmeg, and stir into a silky mash.
- Meanwhile, brown the minced meat, onion and carrot in oil over high heat for 8-10 minutes until the meat dries out and browns (breaking it into small pieces as you go). Add the garlic and tomato paste and fry together for 1 minute.
- Pour in the wine or stock, add the thyme and bay leaf, season with salt and pepper, and simmer over low heat for 10-15 minutes until most of the liquid has evaporated. Remove the bay leaf.
- Preheat the oven to 200°C. Spread the meat base in a buttered baking dish of about 22×28 cm, cover evenly with the mashed potato and rake the top with a fork.
- Sprinkle the top with the cheese and breadcrumbs and dot with small pieces of butter. Bake at 200°C for 20-25 minutes until golden brown and bubbling at the edges. Rest for 5 minutes before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use floury potatoes (e.g. Agria), as they give a silky mash; waxy varieties turn gluey.
- Let the potatoes steam dry after boiling, since moisture is the mash's greatest enemy.
- Brown the meat over high heat with little stirring, so the protein browns rather than steams and gains a richer flavour.
- It can be assembled the day before and kept in the fridge; add 10 minutes to the baking time.
- If you have no wine, use stock and a teaspoon of Worcestershire sauce for depth.
Frequently asked questions
What is the difference between shepherd's pie and hachis parmentier?
Shepherd's pie is made with lamb, hachis parmentier with beef; the latter with wine and a cheesy crust.
Can it be frozen?
Yes, unbaked and well covered for 2 months; thaw it in the fridge before baking.
Similar recipes
- Mock Hare (Beef and Pork Meatloaf) · Hungarian
- Meatloaf (American) · American
- Pastitsio · Greek
- Käse-Lauch-Suppe (cheese and leek soup with minced meat) · German
- Baked pirozhki with meat and onion · Russian
- Shepherd's pie (minced lamb and mashed potato bake) · British
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- Bœuf bourguignon (Burgundy beef stew)
- Soupe à l'oignon (French onion soup)
- Quiche Lorraine (Lorraine tart)
- Bouillabaisse (Marseille fish soup)
- Cassoulet (Toulouse bean and meat stew)
- Duck confit (confit de canard)
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