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.
114 K 4.1/5 (14 reviews)
6 hours 7 min.
Easy
12 people
11 IngredientsLast modified on: November 6th 2011
For 12 people, you will need:
- 1
1 litre 200 ml beef - 2
1 litre 200 ml potato purée - 3
1500 ml red wine - 4
sage - 5
3 carrots - 6
3 shallots - 7
3 cloves garlic - 8
6 bayleaves - 9
1.5 teaspoon cornflour - 10
salt - 11
pepper
Change measures:
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 1 litre 200 ml beef slowly in red wine.
Stage 2 - 50 min.
Prepare 1 litre 200 ml 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 1.5 teaspoon cornflour while whisking to thicken the sauce.
Add 1.5 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 | 510 RDI=200 % | 2,410 RDI=230 % | 1,970 RDI=300 % | 29,400 RDI=1,470 % | 123,080 RDI: 1,470 % |
| Per 100 g | 20 RDI=6 % | 80 RDI=7 % | 60 RDI=10 % | 960 RDI=50 % | 4,030 RDI: 50 % |
| Per person | 40 RDI=20 % | 200 RDI=20 % | 160 RDI=30 % | 2,450 RDI=120 % | 10,260 RDI: 120 % |
How much will it cost?
- For 12 people : 15.15 €
- Per person : 1.30 €
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: Marchand de vin sauce, Eggs meurette, Rabbit civet, Roscoff loaf, Two-stage beef chuck , ... See them all 19
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Colcannon, Duck Parmentier, Potato and two ham gratin, Chicken Brussels pie, ... See them all 15
Beef
Like these other recipes: Beef braised in reduced red wine, Two-stage beef chuck , Melt-in-the mouth meat and vegetables in a sealed casserole, How to slow cook meat, Taos hotpot, ... See them all 10
Bayleaf
Like these other recipes: Auvergne gratin, How to cook potato grenaille , Creamy cauliflower with smoked salmon, Ratatouille, How to slow cook meat, ... See them all 65
Other recipes you may also like
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.May 4th 2011245 K 43.9 1 hour 7 min.
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first).April 17th 202260 K4.9 60 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.