Hachis Parmentier

Ingredients

• 2 lb lean ground beef
• 2 tbsp algae oil or another neutral oil (For browning the beef)
• 1 yellow onion (Diced)
• 2 carrots (Peeled and diced)
• 3 tallos celery (Diced)
• 3 dientes garlic (Finely chopped)
• 2 tbsp tomato paste
• 1.5 tbsp fresh thyme (Chopped)
• 0.67 cup dry red wine (Approximately 2/3 cup)
• 2 cup concentrated beef stock (Preferably a rich stock)
• 1 tbsp all-purpose flour
• salt (To taste)
• black pepper (To taste)
• 500 g cooked russet potato (Ready to mash)
• 6 tbsp butter (For the mashed potatoes)
• 1 egg yolk (To enrich the mashed potatoes)

Steps

1. 1

   Preheat the oven to 425 °F (220 °C) with the fan on. Have an ovenproof baking dish ready and, if you want a defined presentation, a piping bag fitted with a star tip.

2. 2

   Season the ground beef with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat; it should be hot before adding the beef.

3. 3

   Add the beef to the skillet and sear it until well browned, breaking it up as it cooks. Work in batches if necessary to prevent it from steaming.

4. 4

   Remove the browned beef with a slotted spoon and set it aside. Keep the fat and oil left in the skillet.

5. 5

   Add the onion, carrots, and celery to the same skillet. Sauté for approximately 3 minutes, until they begin to brown and the onion becomes more tender.

6. 6

   Add the chopped garlic and cook for 1 more minute, stirring, until fragrant but not burned.

7. 7

   Add the tomato paste and cook for 3 minutes, stirring it into the vegetables, until it darkens slightly and loses its raw flavor.

8. 8

   Add the flour and stir until it coats the vegetables and is fully incorporated into the fat in the skillet.

9. 9

   Pour in the red wine to deglaze. Scrape the bottom of the skillet with a wooden spoon to release the browned bits, and cook until the mixture thickens and the wine reduces slightly.

10. 10

    Add the beef stock, reserved beef, and chopped thyme. Stir to combine and cook until the liquid begins to thicken.

11. 11

    Cover the skillet and let the mixture stew for 20 minutes over medium-low heat. It should be juicy and thick, not liquid; adjust the salt and pepper to taste.

12. 12

    While the beef is stewing, place the cooked russet potatoes in a bowl and mash them until as smooth as possible.

13. 13

    Add the butter to the mashed potatoes and mix until melted and fully incorporated. Add the egg yolk and mix until smooth and creamy.

14. 14

    Taste the mashed potatoes and adjust the seasoning if necessary. They should be firm enough to pipe or form rosettes over the beef.

15. 15

    Transfer the hot beef filling to the ovenproof baking dish and spread it into an even layer.

16. 16

    Place the mashed potatoes over the beef, either piping rosettes with a piping bag or carefully spreading them to cover the entire surface.

17. 17

    Bake at 425 °F (220 °C) with the fan on for approximately 20 minutes, until the top of the mashed potatoes is golden and the filling is bubbling around the edges.

18. 18

    Let the hachis Parmentier rest for a few minutes before serving so the filling can set. Serve hot.

Notes

The publication indicates using algae oil, but it can be replaced with a neutral cooking oil. If the mashed potatoes are too soft to pipe into rosettes, chill them for a few minutes before placing them over the beef. The recipe does not specify an amount of salt and pepper; add them to taste.

Nutrition per serving

• main course
• French cuisine
• beef
• baked
• comfort food
• mashed potatoes
• dinner
• stew