Cooking-ez.com

970 easy and fully explained recipes, with 21,042 photos and 77 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.

70,2204.1/5

Grade this recipe :

Last modified on: November 6th 2011

For 4 people, you will need:

How long does it take?

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

Whole recipe
CaloriesProteins CarbohydratesFats
10224171 gr803 gr656 gr
511 %66 %76 %99 %
Per 100 g
CaloriesProteins CarbohydratesFats
67311 gr53 gr43 gr
34 %4 %5 %7 %
Per person
CaloriesProteins CarbohydratesFats
242 gr200 gr164 gr
128 %16 %19 %25 %
% 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?

For 4 people : 8.54 €
Per person : 2.14 €

Note : These prices are only approximate.

Change currency:

Source: Nanou
Grade this recipe :

More recipes?

This recipe use (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , Oxtail Parmentier, Coq au vin, Rabbit civet, Winemaker's toast, ... 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, Roast beef "like they do it in Santa Fe", How to slow cook meat, Taos hotpot, Tournedos Rossini, ... All
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Salmon and Spinach Gratin, Hachis parmentier : meat with mashed potato and cheese, Sausage with duchess potatoes and a Mont d'Or fondue , Potato and two ham gratin, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Celeriac and mushroom gratin, Courgettes (zuchinis) , Paté en croute (terrine in a pie crust), Veal Chop With Assortment of Vegetables, ... All

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Epiphany galette
Epiphany galette
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)

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