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.
122 K 4.1/5 (14 reviews)
6 hours 7 min.
Easy
8.55 €
4 people
11 IngredientsLast modified on: November 6th 2011
For 4 people, you will need:
- 1
400 g beef - 2
400 g potato purée - 3
500 ml red wine - 4
sage - 5
1 carrot - 6
1 shallot - 7
1 garlic clove - 8
2 bayleaves - 9
½ teaspoon cornflour - 10
salt - 11
pepper - Total weight: 1,520 grams
Times for this recipe
Preparation: 5 hours 50 min.
Cooking: 20 min.
All in all: 6 hours 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 hours 45 min.
Cook 400 g beef slowly in red wine.
Stage 2 - ⌛ 50 min.
Prepare 400 g potato purée.
Stage 3 - ⌛ 7 min.
Take 4 tablespoons of the cooking juices and pour this over the meat. Mix well and reheat on low heat.
Stage 4 - ⌛ 20 min.
Reduce the remaining cooking juices by half in a small pan. Check seasoning.
Add ½ teaspoon cornflour while whisking to thicken the sauce.
Add ½ teaspoon cornflour while whisking to thicken the sauce.
Stage 5 - ⌛ 5 min.
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.
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.
Keeping: 2-3 minutes once assembled.
Source: Nanou.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 800 RDI=80 % | 660 RDI=100 % | 10,220 RDI=510 % | 42,810 RDI: 510 % |
| Per 100 g | 10 RDI=4 % | 50 RDI=5 % | 40 RDI=7 % | 670 RDI=30 % | 2,820 RDI: 30 % |
| Per person | 40 RDI=20 % | 200 RDI=20 % | 160 RDI=30 % | 2,560 RDI=130 % | 10,700 RDI: 130 % |
How much will it cost?
- For 4 people : 8.55 €
- Per person : 2.15 €
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 wine
Like these other recipes: Coq au vin, Tenderloin steaks marinated in red wine with rosemary, Beef braised in reduced red wine, Pears in red wine with blackcurrant , Roscoff loaf, ... See them all 19
Beef
Like these other recipes: Home-made doner kebab, How to cook red meat properly, Beef braised in reduced red wine, Carbonnade, How to slow cook meat, ... See them all 10
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Welsh-style potato purée, Duck Parmentier, Oxtail Parmentier, Fried rillettes, ... See them all 15
Bayleaf
Like these other recipes: Polenta parmentier, Mushrooms à la grecque, Chicken "cantina", Potatoes with bacon and herbs, Preserved tomatoes, ... See them all 66
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018273 K4.3 1 hour 55 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017481 K4.2 2 hours 15 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017780 K 313.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.