📝 About This Recipe
A sophisticated French twist on the classic shepherd's pie, this Hachis Parmentier features tender, slow-simmered lamb shoulder braised in red wine and aromatics. Beneath a velvety blanket of buttery mashed potatoes infused with Gruyère cheese, the rich meat develops a deep, savory umami that defines French comfort food. It is the ultimate cold-weather dish, offering a perfect balance of rustic elegance and soul-warming flavors.
🥗 Ingredients
The Lamb Base
- 2 lbs Lamb shoulder (ground or very finely hand-minced)
- 2 tablespoons Olive oil (extra virgin)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1/2 cup Dry red wine (such as Côtes du Rhône or Merlot)
- 1.5 cups Lamb or Beef stock (low sodium)
- 1 tablespoon Fresh thyme (leaves removed and chopped)
- 1 piece Bay leaf (dried or fresh)
The Potato Topping
- 2.5 lbs Yukon Gold potatoes (peeled and cut into chunks)
- 4 tablespoons Unsalted butter (at room temperature)
- 1/2 cup Heavy cream (warmed)
- 1 cup Gruyère cheese (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (freshly ground)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the peeled 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 the potatoes cook, heat the olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the lamb and brown thoroughly, breaking it up with a wooden spoon for about 8-10 minutes.
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3
Drain off most of the excess fat, leaving about 1 tablespoon in the pan. Add the diced onions and carrots. Sauté for 5-7 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Pour in the red wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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6
Add the stock, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and let it braise gently for 30-40 minutes until the liquid has thickened into a rich gravy.
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7
Drain the cooked potatoes and return them to the pot. Mash them thoroughly or pass them through a ricer for a smoother texture.
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8
Fold in the butter, warm heavy cream, half of the Gruyère, and the nutmeg. Season generously with salt and pepper. The mash should be stiff enough to hold its shape but creamy.
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9
Remove the bay leaf from the lamb mixture. Taste and adjust seasoning with salt and pepper. If using a separate baking dish, transfer the meat to a 9x13 inch ceramic dish; otherwise, leave it in the skillet.
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10
Spread the mashed potatoes evenly over the lamb mixture. Use a fork to create decorative ridges or peaks on the surface; these will become crispy and golden in the oven.
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11
Sprinkle the remaining Gruyère cheese over the top of the potatoes.
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12
Bake in the center of the oven for 25-30 minutes, or until the sauce is bubbling up the sides and the potato topping is beautifully golden brown.
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13
For an extra crispy crust, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
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14
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set so you get a clean scoop.
💡 Chef's Tips
For the best flavor, use a mix of ground lamb and finely chopped leftover roast lamb if you have it. Always warm your cream and butter before adding them to the potatoes to ensure a silky, non-gummy texture. Don't skip the nutmeg; it is the secret French ingredient that elevates the potato and cheese topping. If the lamb sauce looks too thin before topping, simmer it uncovered for 5 more minutes to reduce the liquid further. You can assemble this dish a day in advance and keep it refrigerated; just add 10-15 minutes to the baking time.
🍽️ Serving Suggestions
Serve with a crisp green salad dressed in a sharp Dijon vinaigrette to cut through the richness. A glass of medium-bodied red wine like a Syrah or a Bordeaux pairs beautifully with the gamey notes of the lamb. Side of honey-glazed roasted root vegetables or sautéed green beans with shallots. Fresh crusty baguette to mop up any extra gravy from the plate.