Hachis Parmentier is more or less a French version of Shepherds’ Pie, and this dish is my take on Hachis Parmentier, so don’t be surprised if it doesn’t really resemble Shepherds’ Pie as you know it. This went down brilliantly with all the kids that tried it – a 7 year old, a 15 month old and a 9 month old. Us adults thought it wasn’t too bad too 😉
The beauty of this recipe is that it’s super easy, it’s pretty cheap and it’s a nicely balanced, healthy meal for all the family. The only downside is that it is quite time-consuming, so better to do at the weekend, also I’d recommend making several portions to make it worth your time. Leftovers anyone?
- Mashed potatoes
- Potatoes - 1kg
- Milk - 500ml (semi-skimmed)
- Nutmeg - 1/2 tsp (ground)
- Butter - 50g
- Beef mix
- Beef - 500g (extra lean mince)
- Chopped tomatoes - 400g
- Onion - 1 (big)
- Parsley - Half a bunch
- Olive oil - 2 tbsp
- Grated cheese - 200g (cheddar)
- Butter - 40g
- Peel and steam the potatoes for 10mn (or boil them, but it'll take longer)
- Fry the beef mince and the onion on a high heat for 5 mn
- Add the chopped tomatoes to the mince, season to taste and cook for 10mn on a medium heat
- Mash the potatoes with the milk and the nutmeg, and season to taste
- In an ovenproof dish, layer half the mashed potatoes, then the mince with some chopped parsley, the other half of the mashed potato, then grated cheese and bits of butter
- Cook in the oven at 230°C for 20mn
Put your frying pan onto a high heat. Get all your ingredients ready.
First peel your potatoes, cut them in quarters and steam them in a pressure cooker for 10 minutes. Alternatively you can boil them in a saucepan but it takes longer, and you lose more of the nutrients. While the potatoes are cooking, fry the beef mince and the chopped onion on a high heat with the olive oil for 5 minutes, stirring regularly so it doesn't catch.
Add the tin of chopped tomatoes to the mince with 100ml of water. Season to taste and cook for 10 minutes on a medium heat. Put your oven on at full whack.
The potatoes should be cooked by now so mash them with a potato masher. I always think mashed potatoes are better when there are some potato lumps in them, but it's up to you if you prefer a smoother mash. Add the butter, milk and ground nutmeg while mashing. When done, season to taste.
Now it's time to layer your hachis parmentier into your ovenproof dish (I use a rectangular Pyrex dish). First of all spread half of the mashed potatoes in the bottom of your dish using a spatula.
Then pour the mince onto the potatoes and spread it evenly. Cover with some chopped parsley. I tend to chop a whole load of parsley and freeze it, then I just grab what I need when I need it, so this bit doesn't take me any time.
Cover with the other half of the mashed potatoes.
Finally cover with the grated cheese and some chunky slices of butter.
Put your dish into the oven and cook at 230°C for 20 minutes.
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