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.
Ingrédients
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.
Vidéo
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