Hachis Parmentier
Hachis Parmentier is a French casserole with beef filling and a layer of soft mashed potato. The meat sauce is slightly cooled before assembly to prevent layers from mixing, then the top is browned with a thin layer of breadcrumbs.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Boil the potatoes
Peel the potatoes and cut them into uniform large pieces. Place in cold water with 6 grams of salt. Bring to a boil, then cook for 18-25 minutes until tender. Drain and return to the hot pan uncovered for 2 minutes to remove excess moisture.
Prepare the vegetable base
Finely dice onion and carrot and mince garlic. Soften onion and carrot in vegetable oil and 20 g butter for 8–10 minutes, adding garlic for the final 1 minute.
Prepare the meat mixture
Add the beef and break up any lumps with a spatula, sauté for 8-10 minutes. Add the remaining 6 grams of salt, pepper, and nutmeg. The meat should be fully cooked to 71 °C; raw large chunks should not remain.
Simmer the filling
Pour in the beef broth and cook for another 8-10 minutes until the filling is tender but not watery. Stir in chopped parsley. Transfer to a wide baking dish about 24 x 30 cm and let stand for 10 minutes while the mashed potatoes are prepared.
Make the mashed potatoes and assemble
Mash the hot potatoes with a masher. Gradually mix in warm milk and 65 grams of butter, without using a blender. Spread the potato mixture over the meat with a spoon, then carefully join it into an even layer and make ridges with a fork.
Brown the top
Sprinkle with breadcrumbs, distribute the remaining 15 grams of butter in small pieces on top. Bake at 200 °C for 25-30 minutes until golden brown and hot in the center. Let it rest before cutting; cheese and green garnish are not included in this version.
Little hint
The filling should retain some juice but not have free broth at the bottom of the dish, or the potato layer will sink. For light mashed potatoes, release steam from cooked potatoes and use warm milk.
Frequently asked questions
What should I watch out for when cooking?
The filling should retain some juice but not have free broth at the bottom of the dish, or the potato layer will sink. For light mashed potatoes, release steam from cooked potatoes and use warm milk.
How should I prepare the ingredients?
Peel the potatoes and cut them into uniform large pieces. Place in cold water with 6 grams of salt. Bring to a boil, then cook for 18-25 minutes until tender. Drain and return to the hot pan uncovered for 2 minutes to remove excess moisture.
