Hachis Parmentier
Hachis Parmentier
Ingredients
For the Meat Filling
- 2 pounds lean ground beef
- 2 tablespoons neutral oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper, freshly ground, divided, or to taste
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
For the Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, cubed
- 1 egg yolk
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Prepare the vegetables for the meat filling: finely dice the yellow onion, dice the carrots, and dice the celery stalks. Mince the garlic cloves. Finely chop the fresh thyme.
⏱️ 10 min
- 2
Heat the neutral oil in a large pan or Dutch oven over medium-high heat. Add the ground beef, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and brown thoroughly, breaking it up with a spoon. Once cooked, remove the beef from the pan with a slotted spoon, leaving the rendered fat behind. Set the beef aside.
⏱️ 10 min
- 3
Add the diced onion, carrots, and celery to the pan with the beef fat. Sauté over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
Squeeze the tomato paste into the pan and cook for 1 minute, stirring constantly, to deepen its flavor. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring, to create a roux.
⏱️ 2 min
- 5
Pour the dry red wine into the pan to deglaze, scraping up any browned bits from the bottom. Return the browned ground beef to the pan. Add the beef broth and the chopped fresh thyme. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 3 min
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the sauce has thickened and the flavors have melded.
⏱️ 25 min
- 7
While the meat filling simmers, prepare the potatoes. Place the peeled and cubed Russet potatoes in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min
- 8
Drain the cooked potatoes thoroughly. Pass them through a potato ricer into a large bowl to create a fine, fluffy consistency.
⏱️ 3 min
- 9
Add the cubed unsalted butter and the egg yolk to the riced potatoes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste.
⏱️ 2 min
- 10
Mix the ingredients thoroughly with a spatula until the potatoes are smooth, creamy, and well combined. Do not overmix.
⏱️ 2 min
- 11
Preheat your oven to 375°F. Once the meat filling has finished simmering, stir in 1 tablespoon of the finely chopped fresh chives. Spoon the prepared filling into a white rectangular baking dish, spreading it evenly.
⏱️ 5 min•🌡️ 375
- 12
Transfer the creamy mashed potatoes to a piping bag fitted with a large star tip. Decoratively pipe the potatoes over the meat filling in the baking dish, creating an attractive wavy pattern that covers the entire surface.
⏱️ 5 min
- 13
Bake the Hachis Parmentier in the preheated oven for 20-25 minutes, or until the potato topping is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 375
- 14
Upon removal from the oven, garnish the dish with the remaining 1 tablespoon of fresh chopped chives. Let it rest for a few minutes before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hachis Parmentier
Ingredients
For the Meat Filling
- 2 pounds lean ground beef
- 2 tablespoons neutral oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper, freshly ground, divided, or to taste
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
For the Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, cubed
- 1 egg yolk
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Prepare the vegetables for the meat filling: finely dice the yellow onion, dice the carrots, and dice the celery stalks. Mince the garlic cloves. Finely chop the fresh thyme.
⏱️ 10 min - 2
Heat the neutral oil in a large pan or Dutch oven over medium-high heat. Add the ground beef, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and brown thoroughly, breaking it up with a spoon. Once cooked, remove the beef from the pan with a slotted spoon, leaving the rendered fat behind. Set the beef aside.
⏱️ 10 min - 3
Add the diced onion, carrots, and celery to the pan with the beef fat. Sauté over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
Squeeze the tomato paste into the pan and cook for 1 minute, stirring constantly, to deepen its flavor. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring, to create a roux.
⏱️ 2 min - 5
Pour the dry red wine into the pan to deglaze, scraping up any browned bits from the bottom. Return the browned ground beef to the pan. Add the beef broth and the chopped fresh thyme. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 3 min - 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the sauce has thickened and the flavors have melded.
⏱️ 25 min - 7
While the meat filling simmers, prepare the potatoes. Place the peeled and cubed Russet potatoes in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 8
Drain the cooked potatoes thoroughly. Pass them through a potato ricer into a large bowl to create a fine, fluffy consistency.
⏱️ 3 min - 9
Add the cubed unsalted butter and the egg yolk to the riced potatoes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste.
⏱️ 2 min - 10
Mix the ingredients thoroughly with a spatula until the potatoes are smooth, creamy, and well combined. Do not overmix.
⏱️ 2 min - 11
Preheat your oven to 375°F. Once the meat filling has finished simmering, stir in 1 tablespoon of the finely chopped fresh chives. Spoon the prepared filling into a white rectangular baking dish, spreading it evenly.
⏱️ 5 min•🌡️ 375 - 12
Transfer the creamy mashed potatoes to a piping bag fitted with a large star tip. Decoratively pipe the potatoes over the meat filling in the baking dish, creating an attractive wavy pattern that covers the entire surface.
⏱️ 5 min - 13
Bake the Hachis Parmentier in the preheated oven for 20-25 minutes, or until the potato topping is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 375 - 14
Upon removal from the oven, garnish the dish with the remaining 1 tablespoon of fresh chopped chives. Let it rest for a few minutes before serving warm.
⏱️ 5 min