Traditional French Hachis Parmentier
shared by Nibblore Cuisine
This French comfort-food classic layers tender, aromatic minced beef with fluffy mashed potatoes and a golden cheese crust. A little beef stock keeps the filling juicy, while egg yolk helps the potato topping hold its shape. It is an ideal family dinner and can be assembled ahead of time. • Choose floury potatoes such as Maris Piper, King Edward, Bintje or Agria for a light mash that absorbs the milk and butter well. • Let the stock reduce almost completely before assembling the dish, as an overly wet filling will make the potato topping soggy. • Do not use a blender or food processor, which can make mashed potatoes gluey; use a potato ricer, masher or food mill instead. • The dish can be assembled and refrigerated for up to 24 hours before baking. Add 10–15 minutes to the baking time and make sure the centre is piping hot. • Replace the minced beef with equal parts minced beef and veal for a milder filling. • Replace the Emmental with Comté or Gruyère for a stronger flavour. • For a dairy-free version, use unsweetened plant-based milk and suitable dairy-free margarine, and omit the cheese; the flavour and crust will differ. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 180°C for 20–25 minutes, then uncover for 5 minutes, until piping hot in the centre. Hachis Parmentier can be frozen in portions for up to 2 months; thaw overnight in the fridge before reheating.
- Total time
- 85 min
- Servings
- 6
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 1.2 kgfloury potatoes, peeled and cut into evenly sized chunks
- 700 gminced beef
- 2yellow onions, finely chopped
- 2 clovegarlic, finely chopped
- 1carrot, finely diced
- 2 tbspolive oil
- 1 tbsptomato purée
- 150 mlgluten-free beef stock
- 1 tspdried thyme
- 2 tbspflat-leaf parsley, finely chopped
- 180 mlwhole milk, warmed
- 70 gunsalted butter, diced
- 1egg yolk
- 60 gEmmental cheese, finely grated
- 1 ½ tspfine salt, plus extra for the cooking water
- ½ tspground black pepper
- 1 pinchground nutmeg
Instructions
- 1Place the potatoes in a large saucepan, cover them with 3 cm of cold water and season the water generously with salt. Bring to the boil, then simmer for 18–22 minutes, until a knife slides through the potatoes without resistance.
- 2While the potatoes cook, heat the olive oil in a large frying pan over medium heat. Add the onions, carrot and a pinch of salt, then cook for 8–10 minutes, stirring regularly, until tender and lightly golden. Add the garlic and cook for 30 seconds.
- 3Increase the heat to medium-high, add the minced beef and break it up with a wooden spoon. Cook for 6–8 minutes, until no pink meat remains and the released liquid has almost evaporated. Spoon off any excess fat if necessary.
- 4Stir in the tomato purée and thyme, then cook for 1 minute. Pour in the stock, scrape the bottom of the pan and simmer for 5–7 minutes, until the beef mixture is moist but no free liquid remains. Stir in the parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust the seasoning to taste. Remove from the heat.
- 5Preheat the oven to 200°C conventional, or 180°C fan. Lightly butter a baking dish measuring about 23 × 33 cm.
- 6Drain the potatoes thoroughly, then return them to the hot saucepan over low heat for 1 minute, stirring to evaporate excess moisture. Pass them through a potato ricer or mash until smooth. Fold in 50 g of the butter, the warm milk, egg yolk, nutmeg, 1 teaspoon salt and the remaining pepper without overworking the potatoes. The mash should be soft and smooth but firm enough to hold on a spoon.
- 7Spread the beef mixture evenly in the baking dish. Spoon the mash over the top in large dollops, then gently spread it to the edges to seal in the steam. Score the surface with a fork, sprinkle with the Emmental and dot with the remaining 20 g butter.
- 8Bake on the middle shelf for 20–25 minutes, until the edges are bubbling and the top is well browned. For a deeper golden crust, place under the grill for 1–2 minutes, watching constantly. Leave to rest for 10 minutes before serving so the layers hold together better.