📝 About This Recipe
Named after Antoine-Augustin Parmentier, the man who championed the potato in France, Hachis Parmentier is the elegant, soul-warming cousin of the British Shepherd’s Pie. This dish features a rich, wine-braised beef base topped with a velvety, buttery potato purée that is gratinéed to golden perfection. It is a masterpiece of French home cooking, transforming simple ingredients into a sophisticated meal that defines comfort.
🥗 Ingredients
The Potato Topping
- 2 lbs Yukon Gold or Russet Potatoes (peeled and cut into even chunks)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Whole Milk (warmed)
- 1 cup Gruyère Cheese (freshly grated)
- 1/8 teaspoon Nutmeg (freshly grated)
The Meat Filling
- 1.5 lbs Ground Beef (preferably 80/20 for flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 1/2 cup Dry Red Wine (such as Merlot or Cabernet)
- 1 cup Beef Stock (low sodium)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 2 tablespoons Olive Oil
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and brown thoroughly until caramelized and cooked through (about 8 minutes).
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3
Remove the beef from the skillet with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pan. If there is too much fat, drain the excess.
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4
Add the diced onions and carrots to the skillet. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened slightly.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red color.
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6
Deglaze the pan with the red wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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7
Return the beef to the pan. Add the beef stock and fresh thyme. Simmer uncovered for 10-15 minutes until the liquid has mostly evaporated, leaving a moist, saucy meat mixture. Season generously with salt and pepper.
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8
Drain the cooked potatoes and return them to the hot pot for 1 minute to steam off excess moisture. Mash thoroughly or pass through a ricer for a smoother texture.
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9
Fold in the butter, warm milk, nutmeg, and half of the grated Gruyère. Stir until the purée is creamy and light. Season with salt to taste.
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10
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a deep pie dish.
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11
Spread the meat mixture evenly across the bottom of the dish. Top with the potato purée, using a spatula to smooth it out to the edges.
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12
Use a fork to create a decorative raked pattern across the top of the potatoes; these ridges will become deliciously crispy. Sprinkle the remaining Gruyère cheese over the top.
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13
Bake for 20-25 minutes, or until the sauce is bubbling up the sides and the potato topping is a beautiful golden brown.
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14
For an extra-crispy top, turn on the broiler for the final 2 minutes, watching closely to prevent burning.
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15
Allow the dish to rest for 5-10 minutes before serving to let the layers set.
💡 Chef's Tips
For the smoothest topping, use a potato ricer instead of a traditional masher. If you have leftover Pot-au-Feu or braised beef roast, shred it and use it instead of ground beef for a truly traditional 'hachis'. Don't skip the nutmeg—it is the secret ingredient that makes French mashed potatoes taste authentic. Ensure the meat mixture isn't too liquidy before topping with potatoes, or the mash will sink into the sauce. If the potatoes seem too stiff, add an extra splash of milk; they should be spreadable but firm enough to hold their shape.
🍽️ Serving Suggestions
Serve with a simple green salad tossed in a sharp Dijon vinaigrette to cut through the richness. A glass of medium-bodied French red wine, like a Côtes du Rhône or a Bordeaux, pairs beautifully. Accompany with crusty baguette slices to soak up any remaining savory juices. Serve with a side of steamed green beans (haricots verts) topped with toasted almonds.