France Hachis Parmentier (Shepherd's Pie)
A classic dish commonly associated with farmhouse dinners in the French countryside, hachis Parmentier is a hearty casserole that provides enough energy to both work the fields and cuddle by the fire. The dish is named for Antoine-Augustin Parmentier, a prominent Frenchman who promoted growing potatoes during the 18th century. A top layer of creamy mashed potatoes serves to enhance the texture and flavor of the ground beef filling, which includes a rich red wine sauce.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil
- 1 lb (450 g) ground beef
- Sea salt, to taste
- Ground black pepper, to taste
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1/3 cup (75 ml) dry red wine
- 1 Tbsp (15 ml) tomato paste
- 1 cup (235 ml) vegetable stock, divided
- 1 tsp (pinch) dried thyme
- 3 large white potatoes, peeled and cut into 1-in (2.5-cm) cubes
- 1/3 cup (75 ml) heavy cream
- 3 Tbsp (50 g) unsalted butter
Directions
- Pour olive oil into a large frying pan set over medium-high heat.
- Add ground beef, season it with sea salt and black pepper, and brown the meat while breaking it apart finely.
- Add onion and garlic, cooking until the onion is tender.
- Stir in red wine and simmer until the majority of it evaporates.
- Combine tomato paste and a splash of the vegetable stock in a small bowl.
- Add mixture to the pan as well as the remaining vegetable stock and thyme.
- Season mixture to taste with sea salt and black pepper, reduce heat, and simmer for about 25 minutes.
- Place potatoes in a pot, add salted water to cover, and boil until they are tender.
- Preheat oven to 375° F (210° C).
- Combine heavy cream and butter in a small pan set over low heat, never allowing it to reach a boil.
- Drain potatoes and process them with the cream mixture in a blender or food processor, puréeing until the potatoes are smooth.
- Spread beef mixture evenly into the bottom of a deep baking dish and layer the potatoes over the top.
- Bake for 15 minutes, until the potatoes are lightly browned.
- Serve hot.
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