Hachis Parmentier

Ingredients 📝 Shopping List

• 1 kg floury potatoes ➕
• 1 tbsp olive oil, plus a little more for the baking dish ➕
• 1 onion, finely chopped ➕
• 1 carrot, peeled and diced ➕
• 1 garlic clove, finely chopped ➕
• 250g minced beef ➕
• 250g minced pork ➕
• 3 tbsps tomato paste ➕
• ½ tsp sugar ➕
• 1 tbsp fresh thyme ➕
• Fine sea salt and freshly cracked pepper ➕
• 1 tbsp flour ➕
• 125ml beef stock ➕
• 2 tsps Dijon mustard ➕
• Pinch of nutmeg ➕
• 3 tbsps crème fraîche ➕
• 125ml hot milk ➕
• 1 egg, lightly whisked ➕
• A little butter, for dotting the dish ➕

Instructions

1. 1. Brush the potatoes under running water and peel and cut them into pieces.
2. 2. Boil the potatoes in salted water for 15-20 minutes, or until soft.
3. 3. In the meantime, preheat the oven to 180°C and grease a rectangular 26 x 18cm baking dish with a little olive oil.
4. 4. Heat the tbsp of olive oil in a heavy-bottomed casserole and sauté the onion, carrot and garlic for 5 minutes.
5. 5. Increase the heat, add the mince and cook for 5 minutes.
6. 6. Stir in the tomato paste, sugar, thyme and salt and pepper and cook for 3 minutes.
7. 7. Stir in the flour and pour in the beef stock.
8. 8. Put a lid on the pan and let the sauce simmer for 10 minutes, stirring occasionally.
9. 9. Meanwhile, make the puree. Drain the potatoes, add mustard, nutmeg, crème fraîche, milk, salt and pepper and mash to a purée.
10. 10. Stir the egg through.
11. 11. Place half of the purée in the baking dish in an even layer and top with the mince.
12. 12. Cover with the rest of the purée.
13. 13. Use the tines of a fork to trace a line pattern on the purée.
14. 14. Dot with butter and bake for 45 minutes.
15. 15. Place the dish under the grill for the last few minutes for a nice brown crust. Delicious with a green salad.

Tips & Notes

Delicious with a green salad.

Source

View Original Recipe