Hachis Parmentier
Ingredients
- 3 lbrusset potatoes
- kosher salt and freshly cracked black pepper
- ½ csour cream
- 2 sticksunsalted butter
melted
- 2 largeegg yolks
- ¼ cchopped fresh parsley
- ½ cwhole milk
warmed, as needed
- ½ cgrated parmesan
- 4 tbspunsalted butter
- 1 largecarrot
small diced
- 1 mediumparsnip
peeled and small diced
- 1 mediumstalk celery
small diced
- ½ largewhite onion or 1 small white onion
small diced
- kosher salt and freshly ground black pepper
- 3 smallor 2 large cloves garlic
minced
- 2 tbsptomato paste
- 2 lbground chuck
- 1 tbspchopped fresh thyme
- 1 tspdried thyme
- ½ cred wine
one that you like to drink
- 2 tspred wine vinegar
- ½ cchopped fresh parsley
plus more for garnish
- ¼ cgrated parmesan
Directions
- 1
For the topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer into a large bowl.
- 2
Add the sour cream, melted butter, egg yolks and parsley to the potatoes and stir with a wooden spoon until smooth. Add milk as needed for consistency. Add the Parmesan, then season with salt and pepper and reserve.
- 3
For the filling: In a 12-inch cast-iron skillet or heavy-bottomed oven-safe skillet with high sides over medium-high heat, heat 2 tablespoons butter. Add the carrots, parsnips, celery and onions to the skillet, then sprinkle with salt and sauté for 6 to 7 minutes.
- 4
Add the garlic and tomato paste and cook for 1 minute more. Add the ground chuck and both thymes. Season with salt and pepper and cook until the meat is no longer pink, breaking apart the meat as you go with a wooden spoon or potato masher, about 5 minutes. (You want a fine texture.)
- 5
Deglaze with the red wine and cook until reduced, about 10 minutes. Finish with the red wine vinegar and parsley. Shut the heat off and allow the meat mixture to cool for 15 minutes. Taste for seasoning.
- 6
Meanwhile, preheat the oven to 375 degrees F.
- 7
Top the beef mixture with an even layer of the potato topping. Melt the remaining 2 tablespoons butter, then drizzle the potato topping with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
Hachis Parmentier
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About this Recipe
Looking for the ultimate comfort food that tastes gourmet but feels like a warm hug? Hachis Parmentier, the French take on shepherd's pie, is your answer, offering rich flavors and a hearty meal perfect for any evening.
What makes this Hachis Parmentier truly special is its adaptability and depth of flavor. It's a brilliant way to use up any leftover ground meat, root vegetables, and fresh herbs you have on hand, transforming them into a sophisticated main dish. The inclusion of red wine deepens the savory notes, creating a complex taste that's both rustic and refined, setting it apart from simpler versions.
Prepare for a deeply satisfying main course that combines tender, savory ground chuck simmered with aromatic vegetables and a touch of red wine, all crowned with a creamy, rich potato topping. You'll experience layers of flavor, from the sweetness of diced carrots and parsnips to the robust earthiness of thyme and the bright tang of red wine vinegar. The smooth, buttery mashed potatoes, enriched with sour cream, egg yolks, and grated parmesan, provide a perfect contrast to the hearty meat base. This dish offers a truly comforting experience, delivering a substantial main meal for six.
One of the best aspects of Hachis Parmentier is its flexibility. Feel free to use any leftover ground meat you might have, from lamb to pork, just like the recipe suggests. Don't limit yourself to carrots and parsnips; other root vegetables could also be delicious in the meat layer. The recipe specifically suggests using a red wine you enjoy drinking, so pick your favorite!
This hearty Hachis Parmentier makes for an ideal main dish, perfect for a cozy family dinner or a comforting meal on a chilly evening. Serve it simply with a fresh green salad to balance its richness.