This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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 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=60 % | 980 RDI=70 % | 860 RDI=100 % | 12,550 RDI=470 % | 52,560 RDI: 470 % |
| Per 100 g | 20 RDI=5 % | 80 RDI=6 % | 70 RDI=8 % | 1,090 RDI=40 % | 4,550 RDI: 40 % |
| Per person | 40 RDI=10 % | 160 RDI=10 % | 140 RDI=20 % | 2,090 RDI=80 % | 8,760 RDI: 80 % |
How much will it cost?
- For 6 people : 4.85 €
- 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: Creamy asparagus and meat timbale, Gratin of leeks with Morbier cheese, Bistro sandwich, Cassoulet-style shepherd's pie., Lentil and cold-meat salad, ... See them all 11
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Fried rillettes, Upside-down Parmentier, Salmon and Spinach Gratin, Welsh-style potato purée, ... See them all 15
Oil
Like these other recipes: Eggs Arsène, Spinach à la Lorraine, "Haute patate" green beans, Rémoulade dressing, Chicken and mushroom brik rolls, ... See them all 102
Egg
Like these other recipes: Flognarde, Cornmeal baps for Anne, Leek and Mimolette tart, Antoinette's caramelized apple cake, Grated potato cakes, ... See them all 244
Other recipes you may also like
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 cooking. March 21th 2017434 K3.5 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.81 M 23.4 40 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021648 K 34.5 15 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011772 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address 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 e-mail address 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.
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...