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: Serves 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
- 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
- 1 tsp (pinch) dried thyme
- Sea salt to taste
- Freshly ground black pepper, to taste
- 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
- In a large frying pan, heat the oil over high heat. Add the ground beef and brown the meat while breaking it apart into a fine grain. Season the beef as desired.
- Add the onion and garlic to the meat and cook until the onion is tender.
- Add the red wine to the pan and simmer the mixture until the majority of the wine evaporates.
- In a small bowl, combine the tomato paste and a splash of the vegetable stock to dilute the paste.
- Add the mixture to the frying pan with the remainder of the vegetable stock and the thyme.
- Season the mixture to taste with salt and pepper and reduce the heat to a simmer for about 25 minutes.
- Meanwhile, boil the potatoes in salted water until they are tender.
- Preheat the oven to 375° F (210° C).
- Combine heavy cream and butter in a small pan over a low heat, never allowing it to reach a boil.
- Drain the potatoes and blend them with the cream mixture in a food processor. Purée until the potatoes are smooth.
- Spread the beef mixture over the bottom of a deep baking dish and layer the potatoes over the top.
- Bake the casserole for 15 minutes, until the potatoes are lightly browned. Serve hot.
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