Hachis Parmentier - French Shepherd’s Pie

Hachis Parmentier – Fransk shepherd’s pie med tyksteg

Hachis Parmentier - French Shepherd’s Pie

A recipe for a classic French slow-cooked dish - Hachis Parmentier.

Course Main course

Cuisine French

Nøgleord Oven dishes, Slow-cooked

Total Time 6

Servings servings

Calories 649kcal

Ingredients

1,2 kg beef chuck, cut into large chunks
25 g butter
2 onions, finely chopped
3 cloves garlic, finely chopped
2 large carrots, cut into small dice
2 sticks celery, cut into small dice
2 tbsp tomato purée
200 ml red wine
500 ml beef stock
2 bay leaves
6 sprigs thyme, leaves only
Salt and freshly ground black pepper
Oil
Finely chopped parsley, to serve

Mashed potato

1,2 kg potatoes
60 g butter
6 tbsp crème fraîche
Salt
A little of the cooking water, if needed
A little grated Comté, optional

Instructions

Heat a splash of oil in a deep frying pan or casserole and brown the meat well on all sides. Season with salt and freshly ground black pepper. Set the meat aside on a plate.
Melt the butter in the same pan and cook the onions in it until soft and translucent. Then add the carrots, celery and garlic and cook for about 5 minutes more.
Stir in the tomato purée and heat it through for a couple of minutes, then return the meat to the pan. Pour over the red wine and let it simmer for about 5 minutes.
Pour in the stock and add the bay leaves and thyme. Stir, cover with a lid and let the dish simmer for about 3 hours.
Lift the meat out of the pan and set it aside on a plate. Pull the meat apart with 2 forks. Meanwhile, reduce the sauce over a high heat. Remove the bay leaves.
Return the meat to the sauce and let the dish simmer for another 30-40 minutes, until the sauce thickens and coats the meat. Season to taste with salt and freshly ground black pepper.
Meanwhile, peel the potatoes and cut them into cubes. Rinse them thoroughly in cold water.
Boil the potatoes in plenty of unsalted water until tender. Drain, keeping back a little of the cooking water – and mash them. I use a potato masher, but you can also use a whisk.
Add the butter and crème fraîche and stir well into the hot mash, season to taste with salt and adjust the consistency with a little of the cooking water if needed.
Spread the meat in an ovenproof dish - or leave it in the pan if it can go in the oven.
Spread the mashed potato over the top of the stew and, if you like, scatter over a little grated Comté - it gives a lovely golden crust, but it is not a must.
Bake in a preheated conventional oven at 200°C for about 30-40 minutes – if it needs more colour, turn the oven up to 230°C for the last 10 minutes or so.
Let the dish settle for 10-15 minutes before serving – top with finely chopped parsley if you like.

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