Best Hachis Parmentier Sauce Aux Champignons Shepards Pie With Mushroom Sauce Recipes

Hachis Parmentier or French Style Shepherd's Pie image

Provided by Sackville

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

750 g large new potatoes, washed and peeled
6 pieces streaky bacon, sliced into skinny strips
1 small red onion, finely chopped
2 cloves garlic, minced
2 trimmed leeks, sliced into rounds
2 stalks celery, sliced
2 tablespoons vegetable oil
50 g butter
1 bay leaf
1 tablespoon fresh thyme leave
500 g minced chicken or 500 g beef (your choice)
4 tablespoons chopped parsley
100 g fresh breadcrumbs
4 tablespoons milk
50 g grated gruyere cheese, grated
salt and pepper, to taste

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.

Nutrition Facts : Calories 1023.9, Fat 67.6, SaturatedFat 24.3, Cholesterol 174.9, Sodium 920.4, Carbohydrate 61.3, Fiber 6.9, Sugar 6, Protein 42.5

Hachis Parmentier - French Provencale Style Shepherd's Pie image

Provided by BecR2400

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 cups leftover burgundy beef stew (or your favorite stew)
8 cups hot mashed potatoes, prepared with
1/4 cup butter
1/4 cup creme fraiche or 1/4 cup sour cream
1 tablespoon Dijon mustard
1 pinch nutmeg
salt & pepper, to taste
8 pimiento-stuffed green olives
2 large tomatoes, thinly sliced
1/2 cup gruyere or 1/2 cup swiss cheese, grated
1 pinch garlic powder (optional)
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley, for garnish

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!