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"...
Last 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.
When should you start or finish this recipe?
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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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 19 g RDI=22 % | 84 g RDI=24 % | 74 g RDI=75 % | 1,086 kcal RDI=40 % | 4,551 kJ RDI=40 % |
| Per person | 37 g RDI=42 % | 163 g RDI=46 % | 143 g RDI=145 % | 2,092 kcal RDI=77 % | 8,760 kJ RDI=77 % |
| Whole recipe | 222 g RDI=253 % | 979 g RDI=274 % | 860 g RDI=869 % | 12,554 kcal RDI=465 % | 52,562 kJ RDI=465 % |
How much will it cost?
For 6 people
4.85 €
Per person
0.85 €
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
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Welsh-style potato puréeUpside-down ParmentierOxtail ParmentierTwo-stage beef chuck Sausage with duchess potatoes and a Mont d'Or fondue See all 15 other
Oil
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