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Hachis Parmentier
France's shepherd's pie — braised-beef richness under a buttery gratinated mash; the smartest destiny for yesterday's pot-au-feu
- Prep
- 30 min
- Cook
- 60 min
- Serves
- 6
Ingredients
- Beef (braised leftovers, shredded, or fresh mince) — 800 g
- Olive oil — 30 ml
- Onion, chopped — 200 g
- Carrot, fine dice — 150 g
- Garlic — 10 g
- Tomato paste — 30 g
- Red wine — 150 ml
- Brown stock — 250 ml
- Thyme — 4 sprigs; bay 1
- Floury potatoes — 1.2 kg
- Whole milk, hot — 200 ml
- Unsalted butter — 100 g
- Egg yolk — 1 (20 g)
- Comté, grated — 80 g
- Nutmeg — 0.5 g
- Fine salt — 14 g; black pepper 2 g
Method
- Soften onion, carrot and garlic in oil, 6 min. Add mince (or shredded beef); brown 6 min.
- Add tomato paste, 2 min; deglaze with wine, reduce; add stock, thyme, bay. Simmer 20 min to a moist, not wet, ragoût; season.
- Steam potatoes 25 min; rice; beat with butter, hot milk, yolk, nutmeg and salt to a firm purée.
- Spread beef in a gratin dish; pipe or fork the purée over completely.
- Rake the surface, scatter Comté.
- Bake at 200 °C for 25–30 min until bronzed and bubbling at the edges.
- Rest 10 min before serving.