Elevate your comfort food with Hachis Parmentier, the French adaptation of Shepherd’s Pie, made with creamy mashed potatoes and savory beef.
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With French food being the ultimate cuisine, it is refreshing to find a dish like Hachis Parmentier, which is delicious, but not too intimidating to make at home. The dish is named after Antoine-Augustin Parmentier, who interestingly was not a renowned chef, but a pharmacist and an agronomist (a food scientist). Although he was the pharmacist for the army, under Napoleon, and worked with vaccines and refrigeration, he is best known for his life’s work with potatoes.
Being from New York, I was unaware that Parmentier is synonymous with potatoes in France. Pretty much any dish that contains potatoes is named to honor Parmentier and his work, slight obsession, and promotion of the starch. For example, purée Parmentier is mashed potatoes, and salade Parmentier is potato salad. He pushed for France to use potatoes as a sustainable food, that was once known only as feed for farm animals, and I am happy he did!
Now, I have given the appropriate credit and praise to Parmentier, so let’s get into his delicious namesake. Hachis Parmentier is similar to Shepherd’s Pie but better. The beef is chopped and seasoned with onion, garlic, and thyme, then topped with a layer of creamy mashed potatoes and cheese. What you will love about Hachis Parmentier is that it is chic but easy to put together. It is also one of those dishes that is even better the next day.
Is Hachis Parmentier Healthy?
Hachis Parmentier is one of those dishes that is healthy for your soul and makes you smile. What’s better than being happy? But really though, Parmentier is packed with protein from the meat, potassium from potatoes, and calcium from the milk and cheese. This dish is gluten-free and can be made to accommodate special diets with a few substitutions. Replace the meat with lentils to make it vegetarian-friendly and if you substitute the potatoes with sweet potatoes and cauliflower it is low-carb. Check out this Paleo Shepherd’s Pie here for more ideas.
What is Hachis?
After writing a mini bio on Antoine-Augustin Parmentier I should at least define ‘hachis’. No this is not another renowned scientist or potato pusher, it simply means chopped or minced in French (and is where we get the English word ‘hash’ from). In Hachis Parmentier it refers to how the meat is prepared. So simple, chopped meat and potatoes.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 pound ground beef
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup beef broth
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
INSTRUCTIONS
Boil
Cook potatoes until tender.
Brown
Sauté onions, then brown beef with seasonings.
Layer
Assemble with mashed potatoes and cheese; bake.
Devour!
FAQs & Tips
Hachis Parmentier can be assembled in advance and refrigerated until ready to bake. Add a few minutes to the bake time since it will be cold before cooking. It can also be frozen for up to 3 months.
Yes! A variety of meats would work, but this dish goes fabulously well with leftover beef. Hachis Parmentier is one of those dishes that can adapt to what you have on hand.
Although this might make it a Shepherd’s Pie, add whatever you’d like. I have made this with carrots and mushrooms which added a delicious layer of depth to an already delish dish.
Serving Suggestions
While Hachis Parmentier will cover the hearty and delicious part of any meal, a dish with veggies will be a great complement. For a starter go for a tasty Green Goddess Salad or colorful Beet Salad. You could also serve Hachis Parmentier with Keto Creamed Spinach so you get those rich, leafy greens as a side.
I’m one of those who ALWAYS needs something sweet after a savory meal. Keep it light and Parisian with a delicious French Martini or with decadent Chocolate Crepes.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 pound ground beef
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup beef broth
- 2 cloves garlic minced
- 2 pounds russet potatoes peeled and quartered
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15 minutes; drain.
- While potatoes are cooking, heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Add ground beef, 1/2 teaspoon salt, and pepper. Cook until beef is browned.
- Stir in thyme, garlic, and beef broth. Simmer until the liquid is reduced by half, then remove from heat.
- Mash the potatoes with butter, remaining salt, and milk until smooth.
- In a baking dish, layer half of the mashed potatoes, followed by the beef mixture, and then the remaining mashed potatoes. Top with shredded cheese.
- Bake for 20 minutes or until the cheese is melted and golden. Broil for 2-3 minutes for a crispier top if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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