Hachis Parmentier
Dish of mashed potato and minced meat.
Contains common allergens
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Instructions
- 1
Boil the potatoes in salted water until very tender (about 20 minutes). Drain well and return to the hot pot to dry out slightly.
- 2
Mash the potatoes with the butter and warm milk until smooth and creamy. Season generously with salt, pepper, and a pinch of nutmeg. Set aside.
- 3
In a large skillet, sauté the finely diced onion in a little olive oil until translucent. Add the minced garlic and cook for 1 minute.
- 4
Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
- 5
Pour in the beef broth and simmer for 5-10 minutes until the liquid reduces and the meat mixture is moist but not soupy.
- 6
Spread the meat evenly in the bottom of a baking dish. Top with the mashed potatoes, using a fork to create decorative ridges. Sprinkle with grated Gruyère and bake at 400°F (200°C) for 20 minutes until bubbling and golden on top.
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