HACHIS PARMENTIER (SHEPERD’S PIE)
When it’s very cold outside, my children invariably asked for “something with potatoes”… So I declined the most varieties I know in lots of recipes… When I come with my hachis parmentier, it is always a hit. It’s easy and very tasty. For the little story, this very popular French dish is a tribute to Antoine-Augustin Parmentier, who was an apothecary in France during the 18century. Prisoner, he had been fed with potatoes and thought that this tubercle would be useful to counter the famines… To convince the Court, (it was Louis XVI at that time), Louis-Auguste Parmentier brought several dishes based on potatoes only ! Potatoes fields were created then…
As a tribute to him, French people in Paris had created a dish with his name and I do not know any French families which does not have its own recipe for hachis Parmentier… To be enjoyed with a nice side salad obviously…
I advise you to buy the finest potatoes you can…
HACHIS PARMENTIER
Serves 4
500 g Aberdeen minced beef
100 g grated Gruyère
200 g chopped onions
1 crushed garlic clove
1 pinch nutmeg
1 tbsp Marmite
1 kg peeled and cut in half potatoes (Charlotte for me)
25 cl milk
70 g butter
2 tbsp tomato puree
1 tsp brown caster sugar
Olive oil
Boil the potatoes in a large volume of water for 15 minutes.
Meanwhile, soften the onions with the garlic in a pan with a little bit of olive oil.
Add the beef, the tomato puree, the Marmite and the brown sugar.
Combine well. Cover and cook for 10 minutes.
Preheat your oven to 180 °C.
When the potatoes are ready, mash them with the milk, nutmeg and butter.
Spoon the meat into a large ovenproof dish and cover with the mash potatoes.
Sprinkle the grated Gruyère on top.
Put in the oven for 25 minutes.
Hachis parmentier
500 g de viande hachée de l’Aubrac
100 g de gruyère râpé
200 g d’oignons émincés
1 pincée de noix de muscade
1 gousse d’ail écrasée
1 kg de pommes de terre type Rates épluchées et coupées en deux
25 cl de lait
1 CAS de Marmite (optionnel)
70 g de beurre
2 CAS de concentrée de tomates
1 CAS de sucre roux en poudre
Huile d’olive
Cuisez les pommes de terre dans un grand volume d’eau pendant 15 minutes.
Pendant ce temps, attendrissez les oignons et l’ail dans une poêle avec un petit peu d’huile d’olive.
Ajoutez la viande, le concentré, le Marmite ainsi que le sucre roux.
Remuez bien le tout. Couvrez et poursuivez la cuisson 10 minutes.
Préchauffez votre four à 180 °C.
Lorsque les pommes de terre sont cuites, réduisez-les en purée avec le lait, la muscade et le beurre.
Déposez la viande dans un grand plat et recouvrez-la de purée.
Ajoutez le gruyère râpé par-dessus.
Enfournez pendant 25 minutes.
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