If the British gifted the world Shepherd’s Pie, the same famous shepherd's pie, then the French responded with their version – Hachis Parmentier. This dish appeared in France in the late 18th century when minced meat and potatoes began to be actively used in home cooking. The name comes from Antoine-Augustin Parmentier – a pharmacist and agronomist who popularized potatoes in France. So it's no surprise that mashed potatoes play the main role here.Unlike the British version, hachis parmentier has brighter herbal notes, a slight tang from red wine, and a deeper tomato aroma. It is a meat casserole that perfectly combines homey comfort and French elegance.
Difficulty: 3 out of 5
Time required: 2-2.5 hours
Cost: above average
We will need:
For the meat filling:
1 kg of lamb mince
1 large carrot
2 medium onions
2–3 stalks of celery
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
mixed herbs “French herbs” or fresh thyme
a little oil for frying (we used avocado oil)
salt, black pepper to taste
green onions (some added to the filling, some for garnish before baking)
For the 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 a pan with a little oil. Sauté the lamb mince, breaking up lumps with a spatula. Add salt and black pepper. Cook until the mince turns brown and no raw parts remain. Then transfer it to a bowl, leaving the rendered fat in the pan.
Vegetables are the foundation of taste. In the remaining fat, sauté finely chopped (brunoise) onion, carrot, and celery until soft.
Add the minced garlic and tomato paste, cook for another 2-3 minutes to combine the paste with the vegetables. Add the wine and reduce over medium heat.
Now it's time to add the flour to thicken the mixture. Here, you need to mix the mass thoroughly to prevent the flour from burning and clumping.
When the wine has evaporated and the flour has thickened the vegetables, it's time to return the sautéed lamb mince to the pan.
Mix thoroughly, pour in the broth, add the herbs, and salt to taste if necessary. If the mixture does not fit in the original pan – transfer it to a larger one (this is exactly what happened in our case). Add some finely chopped green onions. Simmer for about 30 minutes to meld the flavors and allow the liquid to reduce slightly.
While the meat filling is simmering, boil the peeled and chopped potatoes in salted water until soft. Drain the water, add the butter and egg yolk, and mash until smooth. Season with salt to taste.
Now it's time to assemble the pie!In a baking dish, spread the meat filling in an even layer.
Top with the mashed potatoes, smoothing it out with a spoon or spatula. You can create patterns with a fork: this will help achieve a golden crust and visually make the finished dish more appealing. Also, sprinkle the potato layer with the remaining green onions.
Bake at 200 °C for about 25-30 minutes (with both top and bottom heating elements on and convection mode), until the top is golden and slightly crispy around the edges.
So, our verdict: Hachis parmentier is not just a hearty dinner. It is a true example of how simple ingredients can create an exquisite dish. Juicy meat with aromatic herbs, tender mashed potatoes with a buttery taste, and fresh greens create a perfect harmony of flavors and aromas.
It can be served with a light green salad dressing or a glass of red wine – and that’s already a little French celebration at home. In the comments, share if you have tasted such a potato-meat casserole and if you would make it in your kitchen? Cook with pleasure! ;)
