Hachis Parmentier

Ingredients

• 1,5 kg Potatoes (floury variety, peeled and cut into large cubes)
• 800 g Ground beef (15% fat)
• 200 g Carrots (peeled and diced)
• 2 Garlic cloves (thinly sliced)
• 1 Onion (peeled and finely chopped)
• 300 g Tomato coulis (or canned crushed tomatoes)
• 25 cl Whole milk (heated in the microwave)
• 10 cl Dry white wine (for deglazing)
• 75 g Grated Emmental (for gratinating)
• 80 g Butter (to incorporate into the mash)
• 4 cuillères à soupe Breadcrumbs (for crunch)
• 1 cuillère à café Herbes de Provence
• une pincée Nutmeg (freshly grated)
• au goût Salt
• au goût Black pepper
• 2 cuillères à soupe Olive oil (for cooking the vegetables)

Instructions

1. Prepare the potatoes

   Peel the potatoes with a peeler, cut them into large cubes about 2 cm.

   Time: PT10M

2. Cook the potatoes

   Place the cubes in a pot of cold water, add a generous pinch of coarse salt, bring to a boil and cook 25 minutes until tender.

   Time: PT25M

   Temperature: 100°C

3. Drain and mash

   Drain the potatoes, mash them immediately with a vegetable mill (or potato ricer) adding the butter.

   Time: PT5M

4. Heat the milk

   Heat the whole milk in the microwave in two batches to prevent it from overflowing.

   Time: PT2M

5. Mix butter, milk and mash

   Incorporate the hot milk into the mash, mixing gently with a spoon, then season with salt, pepper and a pinch of freshly grated nutmeg.

   Time: PT5M

6. Prepare the vegetables

   Thinly slice the onion, mince the garlic, cut the carrots into regular small dice.

   Time: PT5M

7. Sauté the vegetables

   In a sauté pan, heat the olive oil, add the onion and carrots, lightly salt and sauté for 7 minutes until the onion becomes translucent.

   Time: PT7M

   Temperature: 180°C

8. Add the garlic

   Add the sliced garlic and cook for 30 seconds, stirring quickly.

   Time: PT30S

   Temperature: 180°C

9. Cook the ground beef

   Add the ground beef, crumble it with the spatula and cook until almost dry, about 8 minutes.

   Time: PT8M

   Temperature: 180°C

10. Deglaze with white wine

    Pour the dry white wine, scrape the browned bits from the bottom of the pan and let reduce until the liquid evaporates.

    Time: PT3M

    Temperature: 180°C

11. Simmer the sauce

    Add the tomato coulis, Herbes de Provence, a small pinch of nutmeg, salt and pepper. Simmer for 5 minutes.

    Time: PT5M

    Temperature: 180°C

12. Preheat the oven

    Preheat the oven to 180°C while the sauce finishes simmering.

    Time: PT10M

    Temperature: 180°C

13. Assemble the Shepherd's Pie

    In the baking dish, spread the meat evenly in a uniform layer, then top with the mash, smoothing the surface with a spatula.

    Time: PT5M

14. Add the topping

    Sprinkle the grated Emmental and then the breadcrumbs over the entire surface.

    Time: PT2M

15. Bake

    Place the dish in the oven and bake for 35 minutes until the top is nicely golden and crisp.

    Time: PT35M

    Temperature: 180°C

16. Rest before serving

    Remove the pie from the oven and let rest for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Potatoes: Floury potatoes
• Instead of Ground beef: Ground veal, Ground turkey
• Instead of Carrots: Turnip, Zucchini
• Instead of Garlic cloves: Garlic powder
• Instead of Onion: Shallot
• Instead of Tomato coulis: Tomato sauce, Passata
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Dry white wine: Chicken broth, Diluted white wine vinegar
• Instead of Grated Emmental: Gruyère, Comté
• Instead of Butter: Margarine, Olive oil
• Instead of Breadcrumbs: Panko, Crushed dry biscuits
• Instead of Herbes de Provence: Thyme and rosemary
• Instead of Nutmeg: Ground nutmeg
• Instead of Olive oil: Sunflower oil

Equipment Needed

• Saucepan
• Colander
• Vegetable mill or potato ricer (optional)
• Whisk (optional)
• Microwave (optional)
• Frying pan / sauté pan
• Wooden spoon
• Baking dish (medium height)
• Oven
• Silicone spatula (Maryse) (optional)
• Cheese grater (optional)
• Chef's knife
• Cutting board
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Prepare the potatoes in uniformly sized cubes
• Cook the potatoes until tender
• Cook the garlic (30 s) to avoid burning
• Cook the beef until almost dry
• Deglaze with white wine and reduce
• Assemble the dish (meat layer then mash)
• Bake until golden

Chef Tips from the Video

• Use floury potatoes (e.g., Yukon Gold) for a creamier mash.
• Add a tablespoon of crème fraîche to the mash for extra richness.
• Sprinkle a little sweet paprika on the breadcrumbs before baking for extra color.
• For deeper flavor, sauté the carrots with a bit of thyme before adding the meat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Pack in individual portions, freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mash and meat the day before, store them separately in the refrigerator.
• Assemble the dish, cover and refrigerate; bake an extra 15 minutes in the oven when serving.