📝 About This Recipe
The ultimate French comfort food, this Hachis Parmentier elevates the humble shepherd's pie into a gourmet masterpiece using tender, slow-braised beef rather than simple ground meat. Originating from the vision of Antoine-Augustin Parmentier, who popularized the potato in France, this dish features a rich, wine-infused ragout topped with a cloud of buttery, Gruyère-crusted mash. It is a soul-warming symphony of textures, offering a deep umami flavor that only hours of gentle simmering can achieve.
🥗 Ingredients
The Beef Braise
- 2.5 pounds Beef Chuck or Brisket (cut into 2-inch cubes)
- 1.5 cups Dry Red Wine (such as Côtes du Rhône or Merlot)
- 2 cups Beef Bone Broth (low sodium)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (finely diced)
- 1 large Celery Stalk (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf
The Potato Topping
- 2.5 pounds Yukon Gold Potatoes (peeled and quartered)
- 6 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Heavy Cream (warmed)
- 1 cup Gruyère Cheese (freshly grated)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the beef cubes completely dry with paper towels and season generously with salt and black pepper.
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2
In a large Dutch oven, heat two tablespoons of oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 8-10 minutes per batch. Remove beef and set aside.
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3
Lower the heat to medium. In the same pot, add the onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes until softened and the onions are translucent.
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4
Stir in the garlic and tomato paste. Cook for 2 minutes until the paste turns a dark brick red and smells toasted.
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5
Deglaze the pot with the red wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond). Let the wine reduce by half.
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6
Return the beef and any accumulated juices to the pot. Add the beef broth, thyme, and bay leaf. The liquid should almost cover the meat.
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7
Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the beef is completely tender and falling apart when pressed with a fork.
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8
While the beef braises, place potatoes in a large pot of salted cold water. Bring to a boil and cook until tender, about 20 minutes. Drain well.
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9
Pass the potatoes through a ricer or food mill back into the pot. Fold in the butter, warm cream, nutmeg, and half of the Gruyère until smooth and velvety.
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10
Once the beef is done, remove the herb sprigs and bay leaf. Shred the meat directly in the pot using two forks, mixing it with the reduced braising liquid until it forms a thick, moist ragout.
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11
Increase oven temperature to 400°F (200°C). Spread the beef mixture into an even layer in a baking dish (or leave it in the Dutch oven).
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12
Pipe or spread the mashed potatoes over the beef. Use a fork to create decorative ridges on the surface, which will catch the heat and turn crispy.
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13
Sprinkle the remaining Gruyère cheese over the top. Bake for 20-25 minutes until the sauce is bubbling at the edges and the top is golden brown.
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14
For an extra crispy finish, turn on the broiler for the last 2 minutes, watching carefully to avoid burning.
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15
Let the dish rest for 10 minutes before serving to allow the layers to set beautifully.
💡 Chef's Tips
For the best texture, use a ricer for the potatoes; over-mashing with a mixer can make them gummy. Don't rush the searing of the beef—that deep brown crust is where the complex flavor of the sauce begins. If the braising liquid is too thin after shredding the meat, simmer it on the stovetop for 5 minutes to thicken before topping with potatoes. You can prepare the beef base a day in advance; the flavors actually improve after a night in the refrigerator. Substitute Gruyère with Comté or a sharp white cheddar if you prefer a different flavor profile.
🍽️ Serving Suggestions
A crisp green salad with a sharp Dijon vinaigrette to cut through the richness of the beef. A glass of the same red wine used in the braise, such as a medium-bodied Bordeaux. Steamed green beans with toasted almonds and a squeeze of lemon. A side of crusty sourdough baguette to mop up any extra savory gravy.