Hachis parmentier


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"...
373K 2 52 3.5
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:ParmentierPieMash potatoesCheeseMeatGratin
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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 1 - 5 min.
Hachis parmentier : Photo of step #1
Preheat the oven to 180°C or 356°F.

Prepare and chop 1 shallot.

Stage 2 - 5 min.
Hachis parmentier : Photo of step #2
Wash and chop 1 bunch parsley.

Stage 3 - 3 min.
Hachis parmentier : Photo of step #3
Grate cheese.

Stage 4 - 5 min.
Hachis parmentier : Photo of step #4
Cut 500 g cooked meat (here it's leftover chicken) into small pieces.

Stage 5 - 2 min.
Hachis parmentier : Photo of step #5
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.
Hachis parmentier : Photo of step #6
Add the meat, salt and pepper then cook for approximately 5 minutes while stirring well.

Stage 7 - 5 min.
Hachis parmentier : Photo of step #7
Remove the pan from heat, then add 2 eggs.

Stage 8
Hachis parmentier : Photo of step #8
... while stirring vigorously.

Stage 9 - 1 min.
Hachis parmentier : Photo of step #9
Add parsley.

Stage 10
Hachis parmentier : Photo of step #10
Mix again

Stage 11 - 3 min.
Hachis parmentier : Photo of step #11
Butter a large dish.

Stage 12 - 5 min.
Hachis parmentier : Photo of step #12
In the bottom put a layer of mashed potato (approximately 1 cm or ½ inch thick).

Stage 13 - 5 min.
Hachis parmentier : Photo of step #13
Add all the meat in another layer.

Stage 14 - 5 min.
Hachis parmentier : Photo of step #14
Cover with a second layer of mashed potato.

Stage 15 - 3 min.
Hachis parmentier : Photo of step #15
And finally add a fine layer of grated cheese.

Stage 16 - 30 min.
Hachis parmentier : Photo of step #16
Put in the oven for 20/30 minutes until the top is nicely browned.
Remarks
For a more sophisticated recipe, you can:
  • 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 valueProteins CarbohydratesFats
2,544 Kcal or 10,651 Kj108 gr85 gr201 gr
127 %41 %8 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
220 Kcal or 921 Kj9 gr7 gr17 gr
11 %4 %1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
424 Kcal or 1,775 Kj18 gr14 gr33 gr
21 %7 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 4.84 €
  • Per person : 0.81 €

Change currency:

Note : These prices are only approximate.
Source
Home made, but Nanou taught me everything.
This recipe uses (among others)
Cooked meatCooked meat: You can check-out other recipes which use it, like for example: Rustic chicken and mushroom pie, Bistro sandwich, Artichokes with beef, Cassoulet-style shepherd's pie., Lentil and cold-meat salad, ... All
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Potato and two ham gratin, Two-stage beef chuck , Sausage with duchess potatoes and a Mont d'Or fondue , Fried rillettes, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Lime (or lemon) curd, Oat shortbread biscuits, Foie gras fingers, Spinach and Comté Loaf, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Rémoulette of celeriac, Croque-monsieur complet, Duo of slow-cooked pork, Morteau sausage, Crab Cakes, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
322K4.2 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
303K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
361K3.5 12 min. March 21th 2017
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
712K 44 24 min. October 20th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions on this recipe
  • Hi Lori : Yes, I have made a version more "actual fashion" of the site, using CSS. I'm sheepish to have not verify printing results, and I promise to see that as soon as possible.

    On the same kind of problems, I'm actually working on an e-cookbook made from site recipes, it will be in pdf and, I hope, resolve all printing problems. Coming soon...
    Posted by jh august 2nd 2009 at 13:40 (n° 2)
  • Hi JHI just printed out one of your recipes, the first time I have done this in about 2 months, and the page is way too big for my printer - so I have lost about 2cm of text on the left and half the photo on the right. Hopeless! Have you changed your settings on the web site? I already have "shrink to fit page width' on my own settings, so any thoughts or advice? I like to be able to print out your recipes...Many thanks. Lori
    Posted by Lori august 1st 2009 at 02:35 (n° 1)
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page