Hachis Parmentier
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A classic French comfort food, Hachis Parmentier is a luxurious version of shepherd's pie, featuring rich, slow-cooked beef cheek under a silky mashed potato crust, packed with deep umami flavors.
04:45:00 total
Serves 6
medium
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Ingredients
- beef cheek - 1.5kg
- red wine (Bordeaux-style, not too sweet) - 375ml
- beef stock (gelatinous, reduce if using store-bought) - 2L
- carrots - 2 (cut into large chunks)
- celery sticks - 2 (roughly chopped)
- onion - 1 (quartered, root left on)
- garlic bulb - 1/2
- tomato paste - 30g
- herbs (thyme, bay leaf) - to taste
- salt & pepper - to taste
- onions - 2 (1-2 cm dice)
- carrots - 2 (1-2 cm dice)
- celery sticks - 2 (1-2 cm dice)
- mushrooms - to taste (finely chopped into a duxelles)
- beurre manié - 130g ((65g butter, 65g flour))
- fresh tarragon & thyme - 10g (chopped)
- salt & pepper - to taste
- Desirée potatoes - 3 (baked on a bed of salt)
- butter - 100g
- whole milk - 30ml
- nutmeg - to taste (grated)
- grated cheese (Cheddar or Gruyère) - to taste
- salt - to taste
Instructions
- Prepare and Cook Beef: Trim excess silver skin from beef cheeks, season well, and sear until deep brown. Place on top of mirepoix in a pot, deglaze pan with red wine, add beef stock and scrape the fond. Cover and cook at 160°C for 4 hours. Cool the meat in the stock before shredding.
- Prepare Sauce & Meat Mix: Dice onions, carrots, celery (Parmentier cut), and finely chop mushrooms (duxelles). Sweat onions, then add other vegetables and cook for 5 minutes. Add shredded beef and stock. Stir in beurre manié and simmer for 15 minutes. Finish with fresh tarragon and thyme.
- Prepare Potato Topping: Scoop out baked potatoes and pass through a ricer or drum sieve. Mix with butter, milk, and nutmeg.
- Assemble and Bake: Pipe mashed potatoes over the beef mix in a baking dish. Sprinkle with cheese. Bake at 180-200°C for 15-25 minutes until golden.
