Hachis Parmentier

Ingredients

• 500 g ground beef
• 1 yellow onion (large, finely chopped)
• 2 carrots (finely chopped)
• 2 celery stalks (finely chopped)
• 3 garlic cloves (finely chopped)
• 1 tbsp red miso
• 2 tbsp Dijon mustard
• 200 ml red wine
• 200 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp balsamic vinegar
• fresh thyme (1 handful)
• fresh rosemary (1 handful)
• 1 tsp chili powder
• 2 tbsp butter (for browning the beef and cooking the vegetables)
• salt and black pepper (to taste)
• 1000 g potatoes
• 50 g butter (for the mashed potatoes)
• 100 ml heavy cream (source specifies 100–150 ml; add according to desired consistency)
• 1 egg yolk
• nutmeg (a little, to taste)
• 50 g Comté cheese (finely grated)
• fresh chives (finely chopped, for serving)

Steps

1. 1

   Brown the ground beef in a little of the butter over high heat until it develops a deeply caramelized crust. Remove the beef from the pan and set it aside.

2. 2

   Add the chopped onion, carrots, and celery to the pan and cook in the butter until soft and golden.

3. 3

   Add the chopped garlic, chili powder, fresh thyme, and fresh rosemary to the vegetables.

4. 4

   Stir in the red miso and Dijon mustard, then cook for about 1 minute.

5. 5

   Pour in the red wine and let it reduce by approximately half.

6. 6

   Return the beef to the pan and add the beef stock, Worcestershire sauce, and balsamic vinegar.

7. 7

   Simmer the beef sauce for about 20 minutes, until it has thickened. Season with salt and black pepper to taste.

8. 8

   While the sauce cooks, boil the potatoes in well-salted water until tender.

9. 9

   Drain the potatoes and let them steam dry for a couple of minutes.

10. 10

    Mash the potatoes, preferably by passing them through a fine sieve. Stir in the butter and heavy cream.

11. 11

    Mix in the egg yolk, then season the mashed potatoes with salt, black pepper, and a little nutmeg.

12. 12

    Transfer the beef sauce to an ovenproof dish. Spread the mashed potatoes evenly over the sauce, or pipe them on with a piping bag.

13. 13

    Cover the mashed potatoes generously with the finely grated Comté.

14. 14

    Bake at 220°C / 425°F for 20–25 minutes. Finish under the grill/broiler for a few minutes, until the top is golden and crispy.

15. 15

    Let the hachis parmentier rest for 5–10 minutes before serving, and garnish with finely chopped fresh chives.

Notes

The source does not specify the amount of butter used as the initial 'little butter' beyond listing 2 tablespoons for the beef sauce; use that butter for browning and sautéing. The cream amount is given as a range of 100–150 ml. A piping bag is optional for shaping the mashed-potato topping.

Nutrition per serving

• main
• French
• comfort food
• baked
• beef
• spicy
• family dinner