If the British gave the world Shepherd's Pie, the same famous shepherd's pie, then the French responded with their version of – Hachis Parmentier. The dish appeared in France in the late 18th century, when minced meat and potatoes began to be used heavily in home cooking. The name comes from Antoine-Augustin Parmantier – pharmacist and agronomist who popularized potatoes in France. So it is not surprising that potato puree plays the main role here.Unlike the British variant, the hachis parmentier has brighter herbal notes, a slight sour touch from red wine, and a deeper tomato aroma. It's a meat casserole that perfectly combines home comfort and French elegance.
Difficulty: 3 of 5
Time expenditure: 2-2.5 hours
Cost: above average
We'll need:
For meat filling:
1 kg of ground lamb
1 large carrot
2 medium bulbs
2–3 celery stems
2 large cloves of garlic
70 g of tomato paste
2-3 tablespoons of flour
150 ml of dry red wine
200 ml of chicken broth
seasoning mixture “French herbs” or fresh thyme
some oil to fry (we used avocado oil)
salt, black pepper to taste
green onions (add part to the filling, part for decoration before baking)
For mashed potatoes:
1 kg of potatoes
100 g of butter
1 egg yolk
Salt to taste
базовий продуктовий набір
Preparation
Meat – is the first layer of flavor. Heat the pan with a small amount of oil. Fry the minced lamb, carefully breaking the lumps with a spatula. Add salt and black pepper. Cook until the minced meat turns brown and the unroasted parts of it disappear. Then we transfer it to a bowl, and leave the fat that has melted in the pan.
Vegetables – the basis of taste. On the fat that remains, fry finely chopped (brunois) onions, carrots and celery until soft.
Add chopped garlic and tomato paste, cook for another 2-3 minutes so that the paste mixes with vegetables. Add the wine and evaporate over medium heat.
It's time to add flour to thicken the mass. Here you need to thoroughly mix the mass so that the flour does not burn and “does not get lumpy.
When the wine has evaporated and the flour has thickened the vegetables, it's time to return the fried ground lamb to the pan.
Mix thoroughly, pour in the broth, add herbs, add salt if necessary. If the mass does not fit in the initial pan –, transfer it to a larger one (this is exactly what happened in our case). Add part of finely chopped green onion. Simmer for about 30 minutes to allow the flavors to combine and the liquid to evaporate slightly.
While the meat filling is stewed, cook the peeled and chopped potatoes in salted water until soft. Drain the water, add butter and egg yolk, knead to a smooth consistency. Add to taste.
It's time to collect the cake!We lay out the meat filling in an even layer in a baking dish.
Place mashed potatoes on top, level with a spoon or spatula. Patterns can be made with a fork: this will help to get a ruddy crust and visually make the finished dish more attractive. We also sprinkle the potato layer with the remains of green onions.
Bake at 200 °C about 25-30 minutes (upper and lower TEN and convection mode are on) until the top is golden and slightly crispy at the edges.
So, our verdict: Hachis parmentier – is not just a hearty dinner. This is a real example of how you can make a sophisticated dish from simple ingredients. Juicy meats with aromatic herbs, delicate mashed creamy flavors and fresh greens create a perfect harmony of flavors and aromas.
You can serve with a light green salad dressing or a glass of red wine – and this is already a small French holiday at your home. In the comments, share if you've tasted such a potato and meat casserole, and if you'd cook it in your kitchen? Cook for fun! ;)
