Best Hachis Parmentier Recipes

HACHIS PARMENTIER

Steps:

• 1. Peel, cut, and boil the potatoes for 15 minutes or until tender. 2. Mash potatoes with some of the boiling water and add butter, cream, milk, nutmeg, salt, and pepper to taste. Feel free to add more or less milk or cream depending on your taste preference for mashed potatoes. 3. Set aside 4. Finely chop carrot, leak and green beans. 5. Saute garlic, onion, and ground beef with a little olive oil. 6. Once beef is brown, discard fat 7. Add carrots, leak, green beans, fresh thyme and rosemary (2-3 sprigs of thyme broken up and one sprig rosemary), to the ground beef and and salt and pepper to taste 8. Saute on medium heat, covered for 15 minutes or until carrot and green beans are slightly tender 9. To assemble the casserole, use one or two pyrex type pans oiled on bottom and sides 10. Set one layer of beef mixture (or leftover stew if you have some) in the bottom of each pan. Layer should be about 1 inch thick. 11. Then layer mashed potatoes on top of beef mashed potatoes. Layer should also be about 1 inch. 12. Sprinkle the grated cheese on top of the mashed potato layer (be sure you save enough for other layers). You can use more cheese if you would like. I prefer less, so that the dish isn't too oily. 13. Repeat layering: beef, mashed potatoes, cheese, until you have used everything up and there is cheese on the top. 14. Heat oven to 180 C and cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the cheese on top is beginning to brown. Serve with a green salad with balsamic vinegar, cranberries and pumpkin seeds. Or, just a green salad with a dijon vinagerette

HACHIS PARMENTIER (MASHED POTATO CASSEROLE)

Steps:

• In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is browned thoroughly. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely.
• Spread the meat in the bottom of a lightly oiled oven proof dish (a 9x13 would be perfect). Spread the potatoes on top of the meat mixture. And finish by sprinkling the grated cheese on top.
• Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.

HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Butter a large baking dish.
• Spread the beef stew evenly in the bottom of the buttered dish.
• Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
• Spread mashed potatoes mixture evenly over the stew.
• Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
• Sprinkle with grated cheese and a pinch of garlic powder.
• Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
• Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
• Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
• Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
• When the butter has melted, add the bacon, stirring to separate the pieces.
• Now add the onion, garlic, bay leaf and thyme.
• Cook for about five minutes.
• Add the leek and celery as well as salt and pepper to taste.
• Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
• Stir the chicken or beef into the vegetables.
• Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
• Increase the heat, stirring as the meat changes color.
• Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
• Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
• Mix the Gruyere with the remaining breadcrumbs.
• Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
• Serve immediately.

HACHIS PARMENTIER / SAUCE AUX CHAMPIGNONS (SHEPARD'S PIE WITH MUSHROOM SAUCE)

Steps:

• For the pie: 1. Peel the potatoes, cutting each into six pieces of equal size. Put the potatoes in a saucepan and add water to cover. Bring to the boil and simmer about 20 minutes or until tender. 2. Melt 1 tbsp butter in a saucepan and add the onion and garlic. Cook, stirring, until onions wilt. 3. Add the beef and cook, chopping down with the side of a heavy metal spoon to break up the lumps. When the meat has lost its raw color, add salt and pepper to taste, the bay leaf, thyme, and tomato paste. Cover and cook about 20 minutes. Discard the bay leaf. 4. Preheat the broiler to high. 5. Meanwhile, drain the potatoes and put them through a food mill or potato ricer. Return the potatoes to the saucepan and add the remaining 2 tbsp butter, stirring until the butter melts. 6. Heat the milk and add it gradually to the potatoes, beating with a wooden spoon. Add salt to taste, the nutmeg, and half the parsley. 7. Add the remaining parsley to the beef mixture. 8. Spoon the beef into a flame-proof baking dish. A dish that measures about 8 by 11 1/2 by 2 inches is ideal for this. Spoon the potatoes over the meat and smoth the top with a spatula. Sprinkle with the cheese. 9. Place the dish under the broiler and broil about 5 minutes or less until the potatoes are nicely browned. Serve with mushroom sauce. For the sauce: 1. Slice the mushrooms thinly. There should be about 2 cups. Set aside. 2. Melt 1 tbsp on butter in a saucepan and add the onion and garlic. Cook until the onion wilts. 3. Add the mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms give up their liquid. Cook until this liquid evaporates. 4. Add the wine. Cook until wine almost evaporates. Add tomatoes and stir. Cover and cook about 15 minutes. 5. Stir the remaining butter into the sauce and add the cream. Bring to the boil and serve hot.

HACHIS PARMENTIER

Steps:

• Preparation 1. Peel, cut, and boil the potatoes for 15 minutes or until tender. 2. Mash potatoes with some of the boiling water and add butter, cream, milk, nutmeg, salt, and pepper to taste. Feel free to add more or less milk or cream depending on your taste preference for mashed potatoes. 3. Set aside 4. Finely chop carrot, leak and green beans. 5. Saute garlic, onion, and ground beef with a little olive oil. 6. Once beef is brown, discard fat 7. Add carrots, leak, green beans, fresh thyme and rosemary (2-3 sprigs of thyme broken up and one sprig rosemary), to the ground beef and and salt and pepper to taste 8. Saute on medium heat, covered for 15 minutes or until carrot and green beans are slightly tender 9. To assemble the casserole, use one or two pyrex type pans oiled on bottom and sides 10. Set one layer of beef mixture (or leftover stew if you have some) in the bottom of each pan. Layer should be about 1 inch thick. 11. Then layer mashed potatoes on top of beef mashed potatoes. Layer should also be about 1 inch. 12. Sprinkle the grated cheese on top of the mashed potato layer (be sure you save enough for other layers). You can use more cheese if you would like. I prefer less, so that the dish isn't too oily. 13. Repeat layering: beef, mashed potatoes, cheese, until you have used everything up and there is cheese on the top. 14. Heat oven to 180 C and cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the cheese on top is beginning to brown. Serve with a green salad with balsamic vinegar, cranberries and pumpkin seeds. Or, just a green salad with a dijon vinagerette