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
2 people
9 IngredientsLast modified on: February 21th 2011
For 2 people, you will need:
- 1
170 ml cooked meat - 2
170 ml potato purée - 3
1 egg - 4
1⁄3 bunch parsley - 5
1 tablespoon oil - 6
1⁄3 shallot - 7
a little grated cheese - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 40 min.
All in all: 1 hour 25 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 2 - 5 min.
Wash and chop 1⁄3 bunch parsley.
Stage 3 - 3 min.
Grate cheese.
Stage 4 - 5 min.
Cut 170 ml 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.
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 | 80 RDI=30 % | 330 RDI=30 % | 290 RDI=40 % | 4,270 RDI=210 % | 17,860 RDI: 210 % |
| Per 100 g | 20 RDI=7 % | 90 RDI=8 % | 70 RDI=10 % | 1,090 RDI=50 % | 4,560 RDI: 50 % |
| Per person | 40 RDI=20 % | 170 RDI=20 % | 150 RDI=20 % | 2,130 RDI=110 % | 8,930 RDI: 110 % |
How much will it cost?
- For 2 people : 1.65 €
- Per person : 0.85 €
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)
Cooked meat
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Potato purée
You can get more informations, or check-out other recipes which use it, for example: Salmon and Spinach Gratin, Chicken Brussels pie, Upside-down Parmentier, Potato and two ham gratin, Oxtail Parmentier, ... See them all 13
Egg
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Oil
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