This Hachis Parmentier recipe comes from my mother. This is what French would consider comfort food, typically served in the fall or winter like my Beef Bourguignon recipe. We like to serve it with a side salad, but it can really be eaten alone. I remember being in the kitchen as a child next to my mother when she would make this recipe, usually on Wednesdays as we did not have school. I enjoyed being part of the process of cooking, so I would help her by peeling the carrots and cutting the tomatoes.
This is a typical family dish that everyone always enjoys, even children. The simple ingredients and the quick preparation make this recipe inexpensive and easy. Every family makes it differently and adds their special touch. You can make it with other meats such as chicken or lamb, or even with mashed sweet potatoes. There are many different versions possible and the recipe can be easily adapted to your own personal tastes… as long as it remains comforting and delicious! 😉
If you would like me to make another version of the recipe using other ingredients like lamb, chicken, or sweet potato (or anything else!), leave me a comment below and let me know. I am looking forward to the challenge. 🙂
The word “Hachis” literally means something like “minced,” referring to the finely textured ingredients like the ground meat and mashed potatoes. “Parmentier” refers to the dish’s inventor, the potato-loving Antoine-Augustin Parmentier who lived in the 18th century.
I hope you enjoy this recipe as much as me and my family. If you cook my Hachis Parmentier recipe, take a picture and tag me on Instagram so I can see your handiwork! Also, please leave me a comment below and let me know what you think about the dish!
Bon appétit!
1. Preheat the oven to 390 degrees F. Wash and peel the potatoes. Cut the potatoes into 1-inch pieces and boil them in salted water for about 30 minutes or until cooked. 2. While the potatoes are boiling, mince the onions and the garlic. Sauté the onions and garlic in 1 tablespoon of salted butter. While cooking, cut the tomatoes and carrots into little cubes. When the onions are transparent, add the tomatoes and carrots. Mix well. Add the ground beef, nutmeg, Herbes de Provence, and salt and pepper to taste. Mix well, and cook on medium-low heat until the meat is done. When finished, turn off the heat on the stove. Add the egg yolk and 2 tablespoons of shredded parmesan cheese. Mix well. Cover and set aside. 3. When the potatoes are boiled and cooked, remove the water and then mash the potatoes in the pot, adding and mixing the 1 tablespoon butter and 5 oz of milk. Add salt and pepper to taste. 4. In a baking dish, place the meat and vegetable mixture on the bottom and spread the mashed potatoes on the top. Sprinkle Swiss cheese on top and bake for 20 minutes (or until the cheese is melted and gold). Bon appétit!
Ingredients
Instructions