Hachis Parmentier

Name: Hachis Parmentier
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 lbs ground beef (or leftover roasted meat; finely chopped); 2 lbs starchy potatoes (peeled and quartered); 1 large onion (finely diced); 2 cloves garlic (minced); 1/2 cup beef broth; 1/2 cup milk; 4 tbsp butter; 1/2 cup Gruyère cheese (grated)

France's answer to shepherd's pie — savory herbed ground beef layered under a golden, pillowy blanket of creamy mashed potatoes.

75 minutes

Serves 8

Main

Contains common allergens

Dairy

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Instructions

6 steps

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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