Hachis Parmentier
Equipment
Ingredients
Filling
lean ground beef (raw)
900 g
neutral oil
30 ml
yellow onion (diced)
1 piece
carrot (diced)
2 piece
celery (diced)
3 stalk
garlic (minced)
3 clove
tomato paste
30 ml
thyme (chopped)
22 g
dry red wine
160 ml
rich beef stock
480 ml
flour
8 g
Potato Topping
russet potato (cooked)
500 g
butter
85 g
egg (yolk)
1 piece
Instructions
Sear the beef
Season the ground beef with salt and pepper. Heat oil in a large pan over medium-high heat and sear the beef until nicely browned. Remove with a slotted spoon and set aside.
Sauté vegetables
In the same pan with remaining fat, sauté the diced carrot, onion, and celery for 3 minutes until browned.
Add garlic
Add minced garlic and cook for 1 minute until fragrant.
Cook tomato paste
Add tomato paste and cook for 3 minutes, stirring frequently.
Add flour
Sprinkle flour over the vegetables and stir to combine.
Deglaze with wine
Pour in red wine and cook until the mixture thickens, scraping up any browned bits from the bottom of the pan.
Add stock and simmer
Add beef stock, browned beef, and thyme. Stir while cooking until the mixture thickens. Cover and simmer for 20 minutes.
Prepare mashed potatoes
While the beef simmers, prepare the mashed potatoes by mashing the cooked potatoes with butter and egg yolk until smooth and creamy.
Assemble and bake
Fill an oven-safe dish with the beef filling. Pipe or spread the mashed potato mixture evenly on top. Bake at 220°C (fan) for 20 minutes or until the top is golden brown.
Original recipe
Storage
Store assembled dish covered. Can be frozen before or after baking. Thaw overnight in fridge before reheating.
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