Hachis parmentier is a French version of cottage pie, my version uses beef and features a butter-rich mashed potato topping & breadcrumbs.
This recipe takes around an hour and a half to make, but you can prepare it 2-3 days in advance and bake it at your leisure.
French Beef Cottage/Shepherd's Pie
We Brits have a deep love of mashed potato-topped pies, shepherd's pie and cottage pie are part of most people's food history.
I like to have fun with the idea and have dishes as diverse as a haggis shepherd's pie, a mash-topped fish finger and baked bean pie and a glorious sausage and mash pie.
This offering may seem very British on the surface, but Hachis Parmentier is very very French.
It dates back to the middle/end of the 19th century and is named after Mr Parmentier, the chap who popularised spuds as part of the French diet. His name also features in the rather lovely Parmentier potatoes!
As with all simple homestyle dishes, there are countless versions of this recipe, some have potato on top and bottom, some just the top. Escoffier bakes potatoes, mixes the insides with beef and returns them to the skins to be baked again.
My version uses minced beef cooked in a little white wine and is flavoured with herbs de Provence and fennel.
This results in a much lighter meat layer than my British "gravy" laden dishes.
But it's not all piety! That mash is loaded with plenty of butter, and finally, a layer of crispy golden breadcrumbs.
Hachis Parmentier is delicious and simple, and life is way too short to only have one or two potato-topped pies in your kitchen arsenal.
Frequently Asked Questions
How long will leftovers last?
I always make this dish a little larger than is needed for two because hachis parmentier is awesome for lunch the day after.
Leftovers of this dish will be fine in the fridge for 2-3 days and can be heated in the given, air fryer or microwave.
Can I make this in advance?
Yes, you can make the meat mix and the mashed potato mix up to 3 days in advance, so long as you store them correctly.
You can also make the dish and bake it 2-3 days later; however, I would not add the breadcrumbs until you are ready to cook.
Do I have to use wine?
No, if you don't like cooking with alcohol, you could use stock, but it will change the flavour significantly.
Does the type of potatoes really matter?
Yes, mashed potato really does need and floury or mealy potato. I usually use Maris Piper or King Edwards spuds.
If you are in the US, a Russet or Idaho potato should see you well. If you are in Continental Europe, where the A,B & C classification is used, look for type C.
Serving Suggestions
Hachis Parmentier is a hearty old dish, but it is a pretty complete meal, and some simply cooked green veggies round out this nicely.
The images here pair it with some simply sautéed asparagus, tenderstem broccoli and sugar snap peas.
But you could easily roast some tenderstem broccoli alongside the pie for a really simple and efficient side. Similarly, you could take my air fryer asparagus recipe and cook it in the oven for 10-12 minutes.
Other sides that are particularly good with this include green bean amandine, braised white chicory and some delicious buttered cabbage.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Oven.
- 28cm or 11" frying pan, not nonstick if possible.
- 20cm or 8" saucepan.
- Mixing bowl.
- Stirring and serving spoons.
- Potato ricer or masher.
- 20cm x 15cm (8X6") baking dish.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, measuring jug, cups and spoons.
Hachis Parmentier Recipe
Ingredients
For the Mashed Potato Topping:
- 750 g Floury Potatoes 1lb 10oz
- 1 teaspoon Salt
- Water Just enough to cover the potatoes.
- 75 g Butter ¼ Cup + 1 tablespoon
- 1 Pinch White Pepper Be Generous
- 20-25 g Fine Breadcrumbs 2-3 Tbsp
For the Meat Filling:
- 375 g Minced Beef 13oz
- 1 Medium Onion 150g
- 1 Medium Carrot 100g
- 2 Sticks Celery 75g
- 1 tablespoon Olive Oil
- 3 Garlic Cloves
- 1 Medium Tomato 150g
- 1 teaspoon Fennel Seeds
- ½ teaspoon Black Peppercorns
- 1-1½ teaspoon Salt
- 2 teaspoon Herbs de Provence
- 125 ml Dry White Wine ½ Cup
Instructions
- Cut the onion into 2-3mm (⅛") dice.
- Cut the carrot and celery into a dice similar to the onion.
- Heat a 28cm or 11" frying pan over a medium-low heat and gently sweat down the onion, celery and carrot mix for 10-15 minutes, stirring occasionally. Be sure not to add any colour; if the onions begin to colour, reduce the heat a little.
- Peel the potatoes and cut them into a 4-5cm (1½-2") chunks and place them in a 20cm or 8" saucepan.Add a teaspoon of salt to the potatoes and pour in enough water to cover them by about 1cm (½"), this will be around 1 litre. Place the pan over a high heat, bring the potatoes to a boil, then reduce the heat to low-medium so that they are just simmering. This will take around 35 minutes in total.
- Roughly chop the tomato.
- Grind the black pepper and fennel seeds in a pestle and mortar or in a spice grinder.
- Peel and finely dice the garlic for the meat filling and add it to the onion mix when it has had its cooking time. Stir and cook for 1 minute.
- Turn the heat up to high, add the minced beef and cook until it is well browned.
- Add the diced tomatoes, Herbes de Provence, salt and ground pepper and fennel mix, stir and cook until the juices from the tomatoes have evaporated.
- Pour in the white wine and cook, scraping the bottom of the pan to free up the "fond", reduce the heat to low, add a lid and simmer gently for 20-25 minutes.
- By now, the potatoes should be cooked. Drain them and allow them to drip dry for 5 minutes, then pass them through a potato ricer or mash them.
- Add the butter and white pepper, mix to create a smooth buttery mash, adding more salt if required, then set aside.
- Transfer the meat mix to a 20cm x 15cm (8X6") baking dish, then add the mashed potato topping, smoothing it over as you go. This is easier when it is cool or at room temperature.
- Sprinkle the breadcrumbs over the potato and transfer to the oven, cooking at 200°C or 390°F for 25-30 minutes.
- Finally, slide the pie under the grill (broiler) to colour the breadcrumbs, and allow to cool for 5 minutes before serving.
