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
18 people
9 IngredientsLast modified on: February 21th 2011
For 18 people, you will need:
- 1
1 kg 500 g cooked meat - 2
1 kg 500 g potato purée - 3
6 eggs - 4
3 bunches parsley - 5
6 tablespoons oil - 6
3 shallots - 7
a little grated cheese - 8
salt - 9
pepper - Total weight: 3,465 grams
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 3 bunches parsley.
Stage 3 - 3 min.
Grate cheese.
Stage 4 - 5 min.
Cut 1 kg 500 g cooked meat (here it's leftover chicken) into small pieces.
Stage 5 - 2 min.
Put 6 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 6 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 | 670 RDI=260 % | 2,940 RDI=280 % | 2,580 RDI=390 % | 37,660 RDI=1,880 % | 157,690 RDI: 1,880 % |
| 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 18 people : 14.55 €
- 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
Like these other recipes: Artichokes with beef, Country filo tart, Sorrel and potato quiche, Bistro sandwich, Gratin of leeks with Morbier cheese, ... See them all 11
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Sausage and mashed potatoes, Aligot, Fried rillettes, Duck Parmentier, Salmon and Spinach Gratin, ... See them all 15
Oil
Like these other recipes: "Haute patate" green beans, Pork chops in the oven, Roast beef "like they do it in Santa Fe", Home-made potato crisps , Wiener Schnitzel, ... See them all 93
Egg
Like these other recipes: "Moelleux" cake batter, Apple Batter Puddings, Sushi, Broken eggs with mushrooms, Pistachio shortbread biscuits, ... See them all 236
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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...