Cooking-ez.com

1,002 easy and fully explained recipes, with 12,216 photos and 79 videos

Upside-down Parmentier


Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
71,2844.1/5
Grade this recipe:

Last modified on: November 6th 2011

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
5 hours 47 min.20 min.6 hours 7 min.
Preservation:
2-3 minutes once assembled.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 4 hours 45 min.
Upside-down Parmentier : Photo of step #1
Cook 400 g beef slowly in red wine.

Stage 2 - 50 min.
Upside-down Parmentier : Photo of step #2
Prepare 400 g potato purée.

Stage 3 - 7 min.
Upside-down Parmentier : Photo of step #3
Take 4 tablespoons of the cooking juices and pour this over the meat. Mix well and reheat on low heat.

Stage 4 - 20 min.
Upside-down Parmentier : Photo of step #4
Reduce the remaining cooking juices by half in a small pan. Check seasoning.

Add ½ teaspoon cornflour while whisking to thicken the sauce.

Stage 5 - 5 min.
Upside-down Parmentier : Photo of step #5
Heat the serving plates.

Place two tablespoons of mashed potato in the centre of the plate. Arrange the meat on top and coat with sauce.

Remarks

Both the meat and potatoes can be prepared the day before, even a few days in advance.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Nanou

More recipes?

This recipe use (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Saucipain, Eggs meurette, Beef braised in reduced red wine, Roscoff loaf, Mulled wine Belle-Plagne style, ... All
Beef Beef : You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Boeuf (beef) bourguignon, How to slow cook meat, Carbonnade, Beef Wellington, ... All
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Oxtail Parmentier, Duck Parmentier, Potato and two ham gratin, Salmon and Spinach Gratin, Fried rillettes, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Spaghetti Bolognese, Spicy seafood plancha, Paté en croute (terrine in a pie crust), Roast beef "like they do it in Santa Fe", ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

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 email 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