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Hachis Parmentier

A comforting French dish that transforms leftover beef into a hearty meal, topped with creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 560
Ingredients Method Notes

Ingredients
  

For the meat filling
  • 1.5 pounds ground beef, or 3 cups shredded leftover roast beef Use quality beef for best flavor.
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 0.25 cup dry white wine
  • 0.5 cup beef stock
  • 2 sprigs fresh thyme
  • 1 leaf bay leaf
For the mashed potatoes
  • 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 0.5 cup warm milk Can substitute with dairy-free alternatives.
  • 1 pinch ground nutmeg
  • 1 cup grated Gruyère cheese
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper

Method
 

Preparation of Potatoes
  1. Place the peeled potato chunks into a large pot of cold salted water. Bring to a boil and cook for around 15 to 20 minutes, or until tender.
  2. Drain the potatoes well and let them steam in the pot for a minute.
  3. Mash the potatoes until smooth and mix with butter, warm milk, nutmeg, salt, and pepper. Adjust seasoning as needed.
Cooking the Filling
  1. In a large skillet over medium-high heat, cook the ground beef until browned. If using leftover roast beef, warm gently.
  2. Add onion and carrot to the skillet and cook until soft. Stir in minced garlic.
  3. Mix in tomato paste, then pour in wine, scraping up any brown bits. Add beef stock, thyme, and bay leaf. Simmer for about 10 minutes until thickened.
  4. Remove the bay leaf before proceeding.
Assembling and Baking
  1. Preheat your oven to 400°F (200°C). Spread the beef mixture into a buttered 9x13-inch baking dish.
  2. Top with mashed potatoes, smoothing to the edges, and create ridges on the surface.
  3. Mix Gruyère cheese with breadcrumbs and sprinkle over the potatoes. Bake for 25 to 30 minutes until bubbling and golden.
  4. For an extra crispy top, broil for the last 1-2 minutes.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven covered with foil to restore creaminess.