Name: Hachis Parmentier (French Beef and Potato Bake)
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Cuisine: French
Ingredients: 450 g Potato, peeled and cut into chunks; 1½ tbsp Butter, divided; 80 ml Milk, warm; 300 g Ground Beef; 1 Onion, finely chopped; 1 Carrot, finely diced; 2 clove Garlic, finely chopped; 120 g Tomato, finely chopped; 120 ml Beef Stock, warm; ½ tsp Thyme, fresh or dried leaves; 1 pinch Nutmeg Powder, for the mash; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed

Hachis Parmentier (French Beef and Potato Bake)

1 hr 15 mintotal

1 hr 5 min hands-on10 min hands-off

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Boil the potatoes in salted water until tender. Drain well, then mash with part of the measured butter, warm milk, nutmeg powder, salt, and black pepper.
Heat the remaining measured butter in a pan. Add the onion and carrot, then cook until softened.
Add the garlic and minced beef. Cook until the beef browns and any excess moisture reduces.
Add the tomato, warm beef stock, thyme, salt, and black pepper. Simmer until the beef mixture is moist but not watery.
Spread the beef mixture in a small baking dish. Spoon the mashed potato over it and roughen the surface lightly with a fork.
Bake at 200°C until the top is lightly golden. Rest briefly before serving.

How to tell it's done

The top should be lightly browned, the mash creamy, and the beef layer savory and spoonable.

Getting it right

Tip

Keep the beef filling moist but not runny so the potato topping stays fluffy.

What to serve it with

Serve with a green salad or steamed vegetables for a complete dinner.

Common mistakes

The bake serves loose and watery.: Reduce the beef filling until saucy rather than wet, and rest the dish before spooning portions.

Substitutions

Beef Stock may be replaced with a mild vegetable stock, but the filling will taste lighter.
Minced Beef can be replaced with another minced meat only after updating diet and allergen review as needed.
A little Gruyère Cheese may be added on top for a richer version, but it is not required.

Storing and reheating

Refrigerate hachis parmentier for up to 4 days. Reheat covered until hot, then uncover to refresh the top; freeze for up to 2 months.

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Ingredients