Classic Hachis Parmentier (Authentic French Shepherd’s Pie)
Craving an authentic French shepherd’s pie made with real ingredients and deep flavour? This Classic Hachis Parmentier recipe is a traditional French comfort food dish that layers buttery mashed potatoes over slowly simmered ground beef, infused with onion, garlic, thyme, and a splash of white wine.
Unlike North American versions, this recipe uses no cheese or vegetables, staying true to the rustic, centuries-old French version — and it’s even better the next day.
👉 Watch the full recipe video on YouTube: Classic Hachis Parmentier
Why This Hachis Parmentier Recipe is Perfect for Canadians
✅ Made with simple, affordable ingredients
✅ Perfect for meal prep or Sunday batch cooking
✅ Rich and flavourful without being heavy
✅ Great freezer meal for Canadian winters
✅ A true taste of France at home
If you love comforting French meals, you’ll also enjoy our Homemade Meatloaf Recipe and our Traditional Gratin Dauphinois.
Ingredients
For the mashed potatoes
- 1.2 kg yellow-fleshed potatoes (Yukon Gold or similar)
(approx. 8 cups diced) - 20 g salt (for boiling water) (1 tbsp)
- 80 g salted butter (about 5½ tbsp)
- 50–100 ml warm milk (3–6 tbsp, adjust to texture)
Want a fluffier mash? See our Homemade Mashed Potatoes Guide.
For the beef filling
- 800 g ground beef (about 1¾ lbs)
- 2 white onions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp duck fat or vegetable oil
- 100 ml dry white wine (7 tbsp)
- 300 ml homemade veal stock or low-sodium beef broth (1¼ cups)
- 1 bay leaf
- 1 sprig thyme
- Salt and freshly ground black pepper, to taste
Out of veal stock? Use a rich homemade beef stock or sauce for best flavour.
Step-by-Step Instructions
1. Boil the potatoes
Peel and chop the potatoes into large chunks. Place in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil, then simmer for 30 minutes or until completely tender.
Tip: Always start potatoes in cold water for even cooking.
2. Sauté the aromatics
While the potatoes cook, heat the duck fat or oil in a large skillet. Sauté the chopped onions and garlic on medium heat for 5–7 minutes, until soft and translucent (but not browned).
3. Brown the ground beef
Add the beef to the pan. Break it up and cook for about 7–10 minutes until browned and no longer pink. Season with salt and pepper.
4. Deglaze and simmer
Pour in the white wine and let it reduce by half (5–6 minutes). Then add veal stock, thyme, and bay leaf.
Simmer uncovered for 35–40 minutes, stirring occasionally, until the liquid reduces and the meat is juicy but not soupy.
5. Mash the potatoes
Drain the potatoes and return them to the pot. Add butter and mash until smooth. Stir in warm milk gradually to achieve a creamy texture that holds its shape.
Tip: Never use a blender for mashed potatoes. Mash by hand for best results.
6. Assemble
Preheat your oven to 500°F (260°C) or to its highest setting.
In a deep baking dish or individual ramekins, layer the beef mixture first, then top with mashed potatoes. Smooth the top with a spatula or the back of a spoon.
Want extra texture? Score the top with a fork to create ridges that crisp up in the oven.
7. Bake
Bake uncovered for 10–12 minutes, or until the top starts to brown. Broil for 1–2 minutes at the end for extra golden finish.
Let cool slightly before serving.
Tips and Tricks
- Use Yukon Golds: They mash smoothly but hold structure.
- Reduce the stock properly: The filling should be moist, not soupy.
- Freezer-friendly: Freeze in portions for easy weeknight dinners.
- Make it richer: Stir in an egg yolk or a dash of cream into your mash for a luxurious twist.
Substitutions
🧈 Duck fat → Use olive oil or butter
🥩 Beef → Mix with pork for softer texture
🍷 No wine? → Skip or use a splash of balsamic
🌿 No thyme/bay? → Sub with rosemary or herbes de Provence
🥔 Lactose-free → Use lactose-free milk and plant-based butter
What to Serve With It
- A bright Grated Carrot Salad with Mustard Vinaigrette
- Parisian Potatoes if you want an extra side
- End your meal with a slice of Authentic Pouding Chômeur or a scoop of No-Churn Dark Chocolate Ice Cream
Frequently Asked Questions
Can I freeze Hachis Parmentier?
Yes! Let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat at 350°F (175°C) for 30–40 minutes.
How do I avoid gluey mashed potatoes?
Use a potato masher, not a blender. Mash gently, and don’t overmix after adding milk.
Is Hachis Parmentier the same as shepherd’s pie?
Almost. In France, it’s typically made with beef and no vegetables or cheese, while British shepherd’s pie uses lamb and often includes carrots and peas.
Can I make this vegetarian?
Yes. Replace the beef with lentils or mushrooms, and use vegetable broth instead of veal stock.
How do I reheat leftovers?
Reheat covered in the oven at 350°F (175°C) for 20–25 minutes. Individual portions can be microwaved.
Storage & Freezer Tips
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions. Thaw in fridge overnight before reheating.
More Classic French Recipes You’ll Love
- Traditional Gratin Dauphinois
- Essential Sauces and Condiments
- Homemade Garlic Butter
- Homemade Tartare Sauce
Useful Links
🛒 Michel Dumas Shop: Explore our kitchen essentials, including aprons and knives.
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Classic Hachis Parmentier (Authentic French Shepherd’s Pie)
Ingredients
Mashed Potatoes:
- 1.2 kg yellow-fleshed potatoes Yukon Gold, peeled and chopped (~8 cups diced)
- 20 g salt 1 tbsp (for boiling water)
- 80 g salted butter about 5½ tbsp
- 50 –100 ml warm milk 3–6 tbsp
Beef Filling:
- 800 g ground beef ~1¾ lbs
- 2 white onions finely diced
- 2 garlic cloves minced
- 1 tbsp duck fat or vegetable oil
- 100 ml dry white wine 7 tbsp
- 300 ml veal stock or low-sodium beef broth 1¼ cups
- 1 bay leaf
- 1 sprig thyme
- Salt and black pepper to taste
Instructions
- Cook the potatoes: Place peeled, chopped potatoes in a large pot. Cover with cold water and add 1 tbsp salt. Bring to a boil, then simmer 30 minutes or until fork-tender.
- Sauté aromatics: In a large skillet, melt duck fat or heat oil over medium heat. Add onions and garlic. Sauté for 5–7 minutes until soft and translucent, without browning.
- Brown the beef: Add ground beef to the pan. Cook, breaking it up, until browned (7–10 minutes). Season with salt and pepper.
- Deglaze and simmer: Pour in the white wine and cook until reduced by half (5 minutes). Add veal stock, bay leaf, and thyme. Simmer uncovered for 35–40 minutes, stirring occasionally, until most liquid is absorbed. Discard herbs.
- Make the mash: Drain the potatoes well. Return to the pot with butter. Mash until smooth. Gradually stir in warm milk until desired creamy texture is reached. Adjust salt if needed.
- Assemble: Preheat oven to 500°F (260°C). Spread beef mixture in the base of a deep baking dish or individual ramekins. Top evenly with mashed potatoes. Smooth surface with a spatula or fork.
- Bake: Bake uncovered for 10–12 minutes, or until the top starts to brown. Broil for 1–2 minutes for extra crispness. Let cool slightly before serving.
Video
Notes
Serving Suggestions
- Serve with a crisp Grated Carrot Salad
- End the meal with a slice of Pouding Chômeur
- Enjoy with a glass of red wine or sparkling water
Storage
- Fridge: Store in an airtight container up to 4 days
- Freezer: Freeze portions up to 3 months
- Reheat: Bake covered at 350°F (175°C) for 20–30 minutes, or microwave individual portions
