Hachis Parmentier (recipe)

[elfs]

A couple of days ago, NPR's All Things Considered discussed a French variant of Shepherd's Pie, Hachis Parmentier, and it sounded so delicious that I had to make it.

The recipe consists of a pound of stew beef, stewed in water to cover along with an onion, a carrot (we used two small carrots and a parsnip, and the parsnip was an awesome addition), celery, and some salt and peppercorns, all stewed at a simmer for about two hours.

Drain (and reserve) the bullion you've just made, seperate the meat and vegetables. In the same stewpot, you brown 1/2 pound of sweet Italian sausage, while dicing the meat and carrots (you can ditch the celery and onions). Whon the sausage is browned, toss the beef and vegetables back into the stewpot with just enough bullion to cover, add about a teaspoon of tomato paste, and bring to a simmer.

Somewhere in all this, make rich mashed potatoes. I used 1½ pounds of blue fingerlings, which turned into an unfortunate grey once I whipped it with heavy cream and butter. I did not peel the potatoes.

Put the stew mix into a casserole dish, top with the potatoes, and then sprinkle a layer of cheddar, and then a very light layer of parmesean, and bake at 400°F for 25-30 minutes, until brown and bubbly.

I was thinking, it's just Shepherd's Pie. No, it's much much more than that. It's amazing. The flavor from the meat mix penetrates the potatoes and it becomes this amazing savory, umami flavor. The cheese crust makes for a gorgeous contrast with the smoothly whipped potatoes, and the meat is actually mostly a grace note to the filling starch topping.

I made six servings. There are five of us in the house. It was gone. I was hoping for leftovers for lunch tomorrow.

Comments

[alienor77310.livejournal.com]

For me, hachis Parmentier is the typical leftover dish after a pot-au-feu (http://myfrenchcuisine.blogspot.com/2006/10/pot-au-feu-beef-stew.html). You can add a clove of garlic and a clove in the cooking broth. Personally, I never added sausage or cheese - I use breadcrumbs for the crunchy topping. Also, you can cook the spuds in the broth (for the last half hour of cooking or so).

[technoshaman.livejournal.com]

well-made shepherd's pie never lasted long around my old places either. :)

I should try this...

Hmmm.

Next year's Cookoff features Lamb... :)

[kenshardik]

I heard that story and it sounded fabulous.

[slfisher.livejournal.com]

I make turkey herders pie with Thanksgiving leftovers.