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"...
361,485 23.4/5 for 51 ratings
Grade this recipe: Last modified on: February 21th 2011
For 3 people, you will need:
- 0
250 g cooked meat - 1
250 g potato purée - 2
1 egg - 3
½ bunch parsley - 4
1 tablespoon oil - 5
½ shallot - 6
a little grated cheese - 7
salt - 8
pepper - Total weight: 578 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 45 min. | 37 min. | 1 hour 22 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, in a closed jar.Step by step recipe
Stage 2 - 5 min.
Wash and chop ½ bunch parsley.
Stage 3 - 3 min.
Grate cheese.
Stage 4 - 5 min.
Cut 250 g cooked meat (here it's leftover chicken) into small pieces.
Stage 5 - 2 min.
Put 1 tablespoon 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 1 egg.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,272 Kcal or 5,326 Kj | 54 gr | 42 gr | 100 gr |
| 64 % | 21 % | 4 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 220 Kcal or 921 Kj | 9 gr | 7 gr | 17 gr |
| 11 % | 4 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 424 Kcal or 1,775 Kj | 18 gr | 14 gr | 33 gr |
| 21 % | 7 % | 1 % | 5 % |
How much will it cost?
- For 3 people : 2.42 €
- Per person : 0.81 €
Note : These prices are only approximate.
Source
Home made, but Nanou taught me everything.More recipes?
This recipe uses (among others) | Cooked meat: You can check-out other recipes which use it, like for example: Rustic chicken and mushroom pie, Lentil and cold-meat salad, Artichokes with beef, Cassoulet-style shepherd's pie., Bistro sandwich, ... All |
| Potato purée: You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Upside-down Parmentier, Dauphinoise potatoes with Serano ham, Fried rillettes, Aligot, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Crab Cakes, Melting Epoisses on toast , Tournedos Rossini, Fish in a seed crust, Wiener Schnitzel, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Bacon and cabbage omelette, Oatmeal cake, Gâteau Nantais, Parisian-style chocolate custard tart, Amandier (gluten-free almond cake), ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".75,9534.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.106,0285/5 for 1 ratings 1 hour
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...257,254 714.6/5 for 46 ratings 2 hours 38 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...75,6623.5/5 for 2 ratings 12 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...162,754 44/5 for 2 ratings 24 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-11-01)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
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 email 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.
Post your comment or question
Your 2 comments or questions 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...