Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
Last modified on: February 21th 2011
Keywords for this recipe:ParmentierPieMash potatoesCheeseMeatGratinFor 6 people, you will need:
- 0
500 g cooked meat - 1
500 g potato purée - 2
2 eggs - 3
1 bunch parsley - 4
2 tablespoons oil - 5
1 shallot - 6
a little grated cheese - 7
salt - 8
pepper - Total weight: 1,155 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 45 min. | 37 min. | 1 hour 22 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 5 min.
Wash and chop 1 bunch parsley.
Stage 3 - 3 min.
Grate cheese.
Stage 4 - 5 min.
Cut 500 g cooked meat (here it's leftover chicken) into small pieces.
Stage 5 - 2 min.
Put 2 tablespoons oil in a pan on medium heat, then add the chopped shallot and cook for a minute or two.
Stage 6 - 5 min.
Add the meat, salt and pepper then cook for approximately 5 minutes while stirring well.
Stage 7 - 5 min.
Remove the pan from heat, then add 2 eggs.
Stage 8
... while stirring vigorously.
Stage 9 - 1 min.
Add parsley.
Stage 10
Mix again
Stage 11 - 3 min.
Butter a large dish.
Stage 12 - 5 min.
In the bottom put a layer of mashed potato (approximately 1 cm or ½ inch thick).
Stage 13 - 5 min.
Add all the meat in another layer.
Stage 14 - 5 min.
Cover with a second layer of mashed potato.
Stage 15 - 3 min.
And finally add a fine layer of grated cheese.
Stage 16 - 30 min.
Put in the oven for 20/30 minutes until the top is nicely browned.
Remarks
For a more sophisticated recipe, you can:
It is worth noting that French "purée" is softer and much richer that traditional British "mash", so makes more of a gratin topping than a pie crust.
- Make more than 4 layers of mashed potato-meat-mashed potato-cheese, for example mashed potato-meat-mashed potato-cheese-meat-mashed potato-cheese. You should, of course, finish with a layer of mashed potato sprinkled with cheese.
- Add some cream to the mashed potatoes
- Add some chopped ham or bacon to the meat
It is worth noting that French "purée" is softer and much richer that traditional British "mash", so makes more of a gratin topping than a pie crust.
Keeping:
Several days in the fridge, in a closed jar.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,544 Kcal or 10,651 Kj | 108 gr | 85 gr | 201 gr |
| 127 % | 41 % | 8 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 220 Kcal or 921 Kj | 9 gr | 7 gr | 17 gr |
| 11 % | 4 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 424 Kcal or 1,775 Kj | 18 gr | 14 gr | 33 gr |
| 21 % | 7 % | 1 % | 5 % |
How much will it cost?
- For 6 people : 4.84 €
- Per person : 0.81 €
Note : These prices are only approximate.
Source
Home made, but Nanou taught me everything.More recipes?
This recipe uses (among others) | Potato purée: You can get more informations, or check-out other recipes which use it, for example: Fried rillettes, Sausage with duchess potatoes and a Mont d'Or fondue , Two-stage beef chuck , Salmon and Spinach Gratin, Oxtail Parmentier, ... All |
| Cooked meat: You can check-out other recipes which use it, like for example: Bistro sandwich, Cassoulet-style shepherd's pie., Artichokes with beef, Rustic chicken and mushroom pie, Lentil and cold-meat salad, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Gratin Parmentier, Roast beef "like they do it in Santa Fe", Wiener Schnitzel, Tournedos Rossini, Cocotte eggs with Comté, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Leek and fresh tuna tart, Toasted-flour biscuits, Provençal colombier for Pentecost, Lemon and lime cakes, ... All |
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