Hachis Parmentier
Hachis Parmentier
Ingredients
For the Beef Filling
- 2 lbs lean ground beef
- 2 tablespoons neutral oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chopped thyme
- 2/3 cup dry red wine
- 2 cups rich beef stock
- as needed salt
- as needed pepper
- 1 tablespoon flour
For the Potato Topping
- 500 g russet potato, raw, to be cooked
- 6 tablespoons butter
- 1 egg yolk
- as needed salt
- as needed pepper
Optional Garnish
- as needed chives, chopped
Instructions
- 1
Dice the yellow onion, celery stalks, and peel and dice the carrots. Mince the garlic cloves. Chop the fresh thyme. Peel the russet potatoes, then slice and cube them into small pieces. Place the cubed potatoes in a bowl of water.
⏱️ 10 min
- 2
Heat 2 tablespoons of neutral oil in a large pan or Dutch oven over medium-high heat. Add the 2 lbs lean ground beef to the hot pan. Season the beef with salt and pepper to taste. Sear the beef until nicely browned, breaking it up with a spoon as it cooks. Remove the browned beef from the pan using a slotted spoon, leaving the rendered fat in the pan. Set the beef aside.
⏱️ 10 min
- 3
In the same pan with the remaining fat, add the diced carrots, onion, and celery. Sauté for 3 minutes until the vegetables are softened and lightly browned. Add the minced garlic and continue to cook for 1 minute, stirring constantly.
⏱️ 4 min
- 4
Stir in 2 tablespoons of tomato paste and cook for 3 more minutes, allowing it to deepen in color. Sprinkle 1 tablespoon of flour over the vegetables and stir well to combine, cooking for about 1 minute. Deglaze the pan by pouring in 2/3 cup of dry red wine. Stir and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced and thickened slightly. Add the 2 cups rich beef stock, the previously cooked beef, and 1 1/2 tablespoons chopped thyme to the pan. Stir everything together, seasoning with additional salt and pepper to taste. Bring the mixture to a simmer, then cover the pan and cook for 20 minutes to allow the flavors to meld and the sauce to thicken further. Optionally, after 20 minutes, uncover and stir in some chopped chives.
⏱️ 30 min
- 5
While the beef mixture is stewing, drain the cubed russet potatoes from the bowl of water into a pot. Add fresh water to the pot, ensuring the potatoes are covered. Bring to a boil. Cook the potatoes until they are fork-tender. Drain the cooked potatoes thoroughly. Pass the drained potatoes through a potato ricer into a large bowl (or mash them thoroughly). Add 6 tablespoons of cubed butter and 1 egg yolk to the riced potatoes. Season with salt and pepper to taste. Mix until the potatoes are smooth and velvety.
⏱️ 15 min
- 6
Preheat your oven to 425°F (fan assisted). Spoon the beef filling into an oven-safe baking dish, spreading it evenly across the bottom. Transfer the mashed potato mixture to a piping bag fitted with a star tip. Pipe the potato topping decoratively over the beef filling, covering the entire surface. Bake at 425°F fan for 20 minutes, or until the potato topping is golden brown and slightly crispy on top.
⏱️ 25 min•🌡️ 425
- 7
Remove from the oven and let it rest for a few minutes. Optionally, garnish with fresh chopped chives. Serve hot and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hachis Parmentier
For the Beef Filling
- 2 lbs lean ground beef
- 2 tablespoons neutral oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chopped thyme
- 2/3 cup dry red wine
- 2 cups rich beef stock
- as needed salt
- as needed pepper
- 1 tablespoon flour
For the Potato Topping
- 500 g russet potato, raw, to be cooked
- 6 tablespoons butter
- 1 egg yolk
- as needed salt
- as needed pepper
Optional Garnish
- as needed chives, chopped
Instructions
- 1
Dice the yellow onion, celery stalks, and peel and dice the carrots. Mince the garlic cloves. Chop the fresh thyme. Peel the russet potatoes, then slice and cube them into small pieces. Place the cubed potatoes in a bowl of water.
⏱️ 10 min - 2
Heat 2 tablespoons of neutral oil in a large pan or Dutch oven over medium-high heat. Add the 2 lbs lean ground beef to the hot pan. Season the beef with salt and pepper to taste. Sear the beef until nicely browned, breaking it up with a spoon as it cooks. Remove the browned beef from the pan using a slotted spoon, leaving the rendered fat in the pan. Set the beef aside.
⏱️ 10 min - 3
In the same pan with the remaining fat, add the diced carrots, onion, and celery. Sauté for 3 minutes until the vegetables are softened and lightly browned. Add the minced garlic and continue to cook for 1 minute, stirring constantly.
⏱️ 4 min - 4
Stir in 2 tablespoons of tomato paste and cook for 3 more minutes, allowing it to deepen in color. Sprinkle 1 tablespoon of flour over the vegetables and stir well to combine, cooking for about 1 minute. Deglaze the pan by pouring in 2/3 cup of dry red wine. Stir and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced and thickened slightly. Add the 2 cups rich beef stock, the previously cooked beef, and 1 1/2 tablespoons chopped thyme to the pan. Stir everything together, seasoning with additional salt and pepper to taste. Bring the mixture to a simmer, then cover the pan and cook for 20 minutes to allow the flavors to meld and the sauce to thicken further. Optionally, after 20 minutes, uncover and stir in some chopped chives.
⏱️ 30 min - 5
While the beef mixture is stewing, drain the cubed russet potatoes from the bowl of water into a pot. Add fresh water to the pot, ensuring the potatoes are covered. Bring to a boil. Cook the potatoes until they are fork-tender. Drain the cooked potatoes thoroughly. Pass the drained potatoes through a potato ricer into a large bowl (or mash them thoroughly). Add 6 tablespoons of cubed butter and 1 egg yolk to the riced potatoes. Season with salt and pepper to taste. Mix until the potatoes are smooth and velvety.
⏱️ 15 min - 6
Preheat your oven to 425°F (fan assisted). Spoon the beef filling into an oven-safe baking dish, spreading it evenly across the bottom. Transfer the mashed potato mixture to a piping bag fitted with a star tip. Pipe the potato topping decoratively over the beef filling, covering the entire surface. Bake at 425°F fan for 20 minutes, or until the potato topping is golden brown and slightly crispy on top.
⏱️ 25 min•🌡️ 425 - 7
Remove from the oven and let it rest for a few minutes. Optionally, garnish with fresh chopped chives. Serve hot and enjoy.
⏱️ 1 min