Classic French Hachis Parmentier Recipe

Ingredients

600g of beef chuck
2 cloves of garlic, minced
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tablespoons of tomato paste
1 cup of red wine
2 cups of beef stock
1 bouquet garni (a bundle of herbs tied together with string, typically thyme, bay leaves, and parsley stems)
1 kg of potatoes, peeled and quartered
1/2 cup of milk
50g of unsalted butter
1/2 cup of grated Gruyère cheese
Salt and pepper to taste

Steps and instructions

Preheat your oven to 180°C (350°F).
In a large pan, sear the beef chuck until it's browned on all sides. Remove from the pan and set aside.
In the same pan, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables have softened.
Add the tomato paste to the pan and stir until the vegetables are coated. Add the red wine and let it simmer for a few minutes.
Return the beef to the pan, add the beef stock and the bouquet garni. Season with salt and pepper. Let it simmer for a couple of hours until the meat is tender and can be easily shredded with a fork.
While the meat is simmering, prepare the mashed potatoes. In a large pot, boil the potatoes until they are soft. Drain the water and mash the potatoes with the milk and butter until smooth. Season with salt and pepper to taste.
After the meat is done, remove the bouquet garni and shred the beef with a fork. Distribute the shredded beef at the bottom of a baking dish.
Cover the beef with the mashed potatoes, smoothing the top with a spatula. Sprinkle the grated Gruyère cheese on top.
Bake in the preheated oven for 30 minutes or until the top is golden brown. Let it cool for a few minutes before serving.

Tools for making

Cutting board - Used for chopping and preparing vegetables and meat.
Chef's knife - A sharp, versatile knife for cutting and slicing ingredients.
Large pan - Used for searing the beef and cooking the vegetables.
Wooden spoon - Essential for stirring and mixing ingredients in the pan.
Oven-safe baking dish - Required for baking the Hachis Parmentier in the oven.
Potato masher - Used to mash the boiled potatoes for the topping.
Spatula - Helps in smoothing and spreading the mashed potatoes evenly on top.
Grater - Used for grating the Gruyère cheese for the topping.
Large pot - Used for boiling the potatoes.
Fork - Used to shred the cooked beef into smaller pieces.

Recipe variations

Use ground beef or ground turkey instead of beef chuck.
Replace the beef with shredded chicken or pulled pork for a different flavor.
Add vegetables such as peas, corn, or bell peppers to the beef mixture for added color and texture.
Try using sweet potatoes instead of regular potatoes for a twist on the mashed potato topping.
Sprinkle grated Parmesan or cheddar cheese on top of the mashed potato layer for a different cheesy topping.
Add herbs such as rosemary or thyme to the beef mixture for extra flavor.
For a vegetarian option, substitute the beef with cooked lentils or a mix of mushrooms.
Make it gluten-free by using gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Experiment with different cheeses such as mozzarella, Swiss, or fontina.
Add a layer of sautéed mushrooms or caramelized onions between the beef and mashed potato layers.

Recipe overview

Hachis Parmentier is a comforting French dish that is akin to a Shepherd's Pie with gourmet flair. It's a wonderful way to transform beef chuck into a restaurant-quality dish that is sure to please all. The name originates from Antoine-Augustin Parmentier, a promoter of potato as a food source, hence the top layer of flavorful mashed potatoes. In this recipe, you'll be guided through the steps of making a rich and tender beef filling, a creamy potato topping, and how to assemble it all together for a beautiful golden-brown crust. From simmering the beef to mashing the potatoes and finally, baking it all together, this recipe is an enjoyable culinary journey. Despite the bit of time it takes, the process is simple, and the result is a hearty and satisfying meal. Get ready for your kitchen to be filled with the delectable aroma of slow-cooked beef and melting cheese! Enjoy this classic French comfort food that will both impress and satisfy at your dinner table.

Common questions

Can I use a different type of meat?
Yes, you can use ground beef, minced beef, or leftover roast beef instead of beef chuck. Adjust the cooking time accordingly.
Can I substitute the red wine with something else?
If you prefer not to use red wine, you can substitute it with beef broth or vegetable broth.
Can I freeze Hachis Parmentier?
Yes, Hachis Parmentier can be frozen. After assembling the dish, let it cool completely, cover tightly with foil or plastic wrap, and place in the freezer. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.
What can I serve with Hachis Parmentier?
Hachis Parmentier is a complete meal on its own, but you can serve it with a side salad or steamed vegetables for a balanced dinner.
Can I make Hachis Parmentier in advance?
Absolutely! You can prepare the meat filling and mashed potatoes in advance. Store them separately in the refrigerator and assemble the dish when you're ready to bake it.

Serving dishes and utensils

Chef's Knife - A sharp and versatile knife for chopping vegetables and cutting meat.
Cutting Board - A sturdy surface for safely chopping and preparing ingredients.
Large Pan - A deep and wide pan for searing the beef and cooking the vegetables.
Wooden Spoon - A tool for stirring and mixing ingredients while cooking.
Baking Dish - An oven-safe dish for assembling and baking the Hachis Parmentier.
Potato Masher - A utensil for mashing boiled potatoes to create smooth and creamy mashed potatoes.
Spatula - A tool for spreading and smoothing the mashed potatoes on top of the beef mixture.
Grater - A kitchen tool for grating the Gruyère cheese.
Oven - A kitchen appliance for baking the Hachis Parmentier until the top is golden brown.

Origin stories

Hachis Parmentier is a French dish that is named after Antoine-Augustin Parmentier, a pharmacist, nutritionist, and inventor who championed the potato as a food source in France during the 18th century. The term 'hachis' means 'chopped', referring to the dish's primary ingredient: shredded or minced meat. Antoine-Augustin Parmentier often held dinners where the potato was the star ingredient in every dish, aiming to convince the French public and the government of the food's nutritional value during a time when it was considered fit only for livestock. The hachis Parmentier, a comforting dish of minced meat blanketed with creamy mashed potatoes, is a delicious testament to his efforts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.