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.
104K 4.1/5 based on 14 reviews
Grade this recipe:

Last modified on: November 6th 2011

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
5 hours 47 min.20 min.6 hours 7 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 - 4 hours 45 min.
Upside-down Parmentier
Cook 400 g beef slowly in red wine.

Stage 2 - 50 min.
Upside-down Parmentier
Prepare 400 g potato purée.

Stage 3 - 7 min.
Upside-down Parmentier
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
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
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.
Both the meat and potatoes can be prepared the day before, even a few days in advance.
2-3 minutes once assembled.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,216 Kcal or 9,278 Kj79 gr87 gr128 gr
111 %30 %8 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
146 Kcal or 611 Kj5 gr6 gr8 gr
7 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
554 Kcal or 2,319 Kj20 gr22 gr32 gr
28 %8 %2 %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).
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 4 people : 8.54 €
  • Per person : 2.14 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Aperitif rolls, Mulled wine Belle-Plagne style, Mushroom bourguignon, Oxtail Parmentier, Roscoff loaf, ... All
Potato puréePotato purée: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Potato and two ham gratin, Colcannon, Salmon and Spinach Gratin, Dauphinoise potatoes with Serano ham, ... All
Beef Beef : You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Carbonnade, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , Home-made doner kebab, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Bolognese, Two-stage beef chuck , Veal Chop With Assortment of Vegetables, Small ratatouille with , "Au vert" beef, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
324K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
348K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
277K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
250K4.3 1 hour 55 min. September 11th 2018
Maybe this recipe will bring back memories.
275K4.2 1 hour 4 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-23)

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 a comment or question
Posted by:
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 e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page