Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
Last modified on: February 21th 2011
For 6 people, you will need:
- 1
500 g cooked meat - 2
500 g potato purée - 3
2 eggs - 4
1 bunch parsley - 5
2 tablespoons oil - 6
1 shallot - 7
a little Grated cheese - 8
Salt - 9
Pepper - Total weight: 1,155 grams
Times for this recipe
Preparation
45 min.
Cooking
40 min.
All in all
1 hour 25 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 2 - ⌛ 5 min.
Wash and chop 1 bunch parsley.
Stage 3 - ⌛ 3 min.
Grate cheese.
Stage 4 - ⌛ 5 min.
Cut 500 g cooked meat (here it's leftover chicken) into small pieces.
Stage 5 - ⌛ 2 min.
Put 2 tablespoons oil in a pan on medium heat, then add the chopped shallot and cook for a minute or two.
Stage 6 - ⌛ 5 min.
Add the meat, salt and pepper then cook for approximately 5 minutes while stirring well.
Stage 7 - ⌛ 5 min.
Remove the pan from heat, then add 2 eggs.
Stage 8
... while stirring vigorously.
Stage 9 - ⌛ 1 min.
Add parsley.
Stage 10
Mix again
Stage 11 - ⌛ 3 min.
Butter a large dish.
Stage 12 - ⌛ 5 min.
In the bottom put a layer of mashed potato (approximately 1 cm or ½ inch thick).
Stage 13 - ⌛ 5 min.
Add all the meat in another layer.
Stage 14 - ⌛ 5 min.
Cover with a second layer of mashed potato.
Stage 15 - ⌛ 3 min.
And finally add a fine layer of grated cheese.
Stage 16 - ⌛ 30 min.
Put in the oven for 20/30 minutes until the top is nicely browned.
Remarks
For a more sophisticated recipe, you can:
It is worth noting that French "purée" is softer and much richer that traditional British "mash", so makes more of a gratin topping than a pie crust.
- Make more than 4 layers of mashed potato-meat-mashed potato-cheese, for example mashed potato-meat-mashed potato-cheese-meat-mashed potato-cheese. You should, of course, finish with a layer of mashed potato sprinkled with cheese.
- Add some cream to the mashed potatoes
- Add some chopped ham or bacon to the meat
It is worth noting that French "purée" is softer and much richer that traditional British "mash", so makes more of a gratin topping than a pie crust.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made, but Nanou taught me everything.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 19 g RDI=30 % | 84 g RDI=32 % | 74 g RDI=102 % | 1,086 kcal RDI=54 % | 4,551 kJ RDI=54 % |
| Per person | 37 g RDI=57 % | 163 g RDI=62 % | 143 g RDI=196 % | 2,092 kcal RDI=105 % | 8,760 kJ RDI=105 % |
| Whole recipe | 222 g RDI=343 % | 979 g RDI=370 % | 860 g RDI=1,179 % | 12,554 kcal RDI=628 % | 52,562 kJ RDI=628 % |
How much will it cost?
For 6 people
4.85 €
Per person
0.85 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 2 comments already posted on this recipe
On the same kind of problems, I'm actually working on an e-cookbook made from site recipes, it will be in pdf and, I hope, resolve all printing problems. Coming soon...