Hachis Parmentier

Ingredients

• beef blade (Diced)
• leek (For the softened vegetable base)
• onion (For the softened vegetable base)
• carrot (For the softened vegetable base)
• veal stock
• bay leaf
• potatoes (Cooked and passed through a ricer for the duchesse potato topping)
• butter (Mixed into the riced potatoes)
• egg yolks (Mixed into the potatoes)
• seasoning (Used to season the duchesse potato mixture; the specific seasoning is not stated)
• Comté cheese (Grated generously over the potato topping)

Steps

1. 1

   Brown the diced beef blade in a pan.

2. 2

   Build the vegetable base by gently softening the leek, onion, and carrot.

3. 3

   Return the browned beef to the pan and add the veal stock and bay leaf.

4. 4

   Cover the pan and braise gently for around 3 hours, until the beef is tender enough to fall apart with a spoon.

5. 5

   Allow the braised beef mixture to cool to room temperature.

6. 6

   Spoon the cooled beef filling into an ovenproof dish.

7. 7

   Meanwhile, pass the cooked potatoes through a ricer.

8. 8

   Season the riced potatoes, then mix them with the butter and egg yolks until smooth.

9. 9

   Pipe the duchesse potato mixture generously over the beef filling.

10. 10

    Finish with plenty of grated Comté cheese.

11. 11

    Chill the assembled dish until completely firm.

12. 12

    Bake the chilled dish until the topping is deeply golden and crisp. The source does not state an oven temperature or baking time.

Notes

The source does not provide ingredient quantities, a baking temperature, a baking duration, or a specific chilling duration. It also refers generally to seasoning the potatoes without specifying which seasonings.

Nutrition per serving

• main
• French
• comfort food
• baked
• braised
• beef
• potato topping
• family-style