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"...
1 hour 25 min.
Easy
4.85 €
6 people
9 IngredientsLast 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.
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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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 980 RDI=90 % | 860 RDI=130 % | 12,550 RDI=630 % | 52,560 RDI: 630 % |
| Per 100 g | 20 RDI=7 % | 80 RDI=8 % | 70 RDI=10 % | 1,090 RDI=50 % | 4,550 RDI: 50 % |
| Per person | 40 RDI=10 % | 160 RDI=20 % | 140 RDI=20 % | 2,090 RDI=110 % | 8,760 RDI: 110 % |
How much will it cost?
- For 6 people : 4.85 €
- Per person : 0.85 €
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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)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Aligot, Welsh-style potato purée, Sausage and mashed potatoes, Spinach parmentier, ... See them all 15
Cooked meat
Like these other recipes: Creamy asparagus and meat timbale, Rustic chicken and mushroom pie, Lentil and cold-meat salad, Alpine gratin, Cassoulet-style shepherd's pie., ... See them all 11
Oil
Like these other recipes: Bistro celery salad, Bistro-style cabbage salad, Salad lyonnaise, Green beans and potatoes with Morbier cream sauce, Larded pork tenderloin, ... See them all 99
Egg
Like these other recipes: Chestnut Fudge Cupcakes, Checkerboard biscuits, Fish in a seed crust, Polpete, Provençal remoulade sauce, ... See them all 242
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The 2 comments already posted on this recipe
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