Boil the potatoes in salted water until soft. Drain the water and mash them. Add butter and milk, and stir until you have a smooth and creamy mash. Season with salt and pepper and set aside.
Hachis Parmentier
- Total time - 1 hour 15 minutes
- Prep time - 30 minutes
- Cooking and baking - 45 minutes
- Servings: 4
- Country: France
Hachis Parmentier is an excellent example of how simple ingredients can be turned into a delicious and nutritious meal. The key to its success is high-quality minced meat, which is slowly simmered with aromatic vegetables and herbs like thyme. Traditionally, Hachis Parmentier is made with leftover cooked meat that was previously used to make a broth, another example of the French 'zero-waste' approach to cooking.
A perfect mashed potato topping is equally important. It should be smooth and creamy, enriched with butter and milk, to create a delicious layer over the meat filling. Baking in the oven not only heats the entire dish but also creates an irresistible golden-brown crust that adds texture and flavor. It is an ideal dish for a family lunch or dinner that is guaranteed to satisfy everyone.
Ingredients
Ingredients for the Mashed Potatoes
- 1 kg potatoes, peeled and cubed
- 100 g butter
- 150 ml milk
- salt and freshly ground black pepper
Ingredients for the Meat Filling
- 500 g minced beef
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato sauce or paste
- 200 ml beef broth
- thyme and bay leaf
- olive oil
- salt and freshly ground black pepper
Instructions
Preparing the Mashed Potatoes
Preparing the Meat Filling
In a large pan, sauté the onion and garlic in olive oil until golden. Add the minced beef and cook until browned. Add the tomato sauce, thyme, bay leaf, broth, and season with salt and pepper. Simmer over medium heat for 15-20 minutes until the liquid has partially evaporated.
Baking and Serving
Preheat the oven to 180°C (350°F). Transfer the meat mixture to a baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create waves on the surface. Bake for 20-25 minutes, or until the mash is golden brown and bubbling. Serve hot, preferably with a green salad.