This classic French comfort food is like a luxurious shepherd’s pie, packed with rich, slow-cooked beef , silky mashed potatoes, and deep umami flavours. In this video, we’ll walk you through every step to make the best Hachis Parmentier at home like a chef.
RECIPE
Braised beef
1.5kg Beef cheek
375ml Red wine (full bodied)
300ml Beef stock
2 Carrots
2 Celery (stick)
1 Onion
½ Garlic (bulb)
30g Tomato paste
Herbs
Salt + pepper
- Start by colouring the beef cheeks, followed by the veg. Once the veg is coloured add the tomato paste and cook for a couple of minutes.
- Slowly add the red wine to make a sauce, add some beef stock, check seasoning and add back all your coloured meat+veg.
- Cook at 140C for approx. 2/3 hours or until the beef cheeks are very tender.
Hachis Parmentier
Braised beef
2 Onions
2 Carrots
2 Celery Sticks
Mushrooms
130g Buerre manie (65g butter / 65g flour)
10g Parsley (chopped)
Salt + pepper
3 Potatoes
75g Butter
30ml Milk (whole)
Nutmeg (grated)
Grated cheese
Salt
- Sweat the onions for 5-10 minutes and then add the rest of the vegetable and cook for another 5 minutes.
- Add the shredded meat, red wine / stock, and thicken with the beurre manie.
- Finish with the parsley and seasoning and place in a roasting dish.
- Bake the potatoes at 180C for one hour. Scoop out the cooked flesh and put through a sieve or ricer. Add the butter + milk and mix well, check seasoning.
- Put the potato on top of the beef mix and bake at 220C for 20 minutes or until the top is golden brown and crisp.