Hachis Parmentier (Potato pie)
And on the seventh day, Monsieur Parmentier created Hachis Parmentier.
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Ingredients
- Potatoes 2 lbs (1 kg)
- Beef for stew or ground, 12 oz. (350 g), see Note below
- Sausage meat 5 oz. (150 g)
- Parsley 1 small bunch
- Chive bulb 3, see Note below
- Beef bouillon in France « bouillon de pot-au-feu », 2 cups (50 cl)
- Dry white wine a bit less than 1 cup = measure out a cup, take a generous taste, use what's left (20 cl)
- Breadcrumbs ¼ cup (30 g)
- Butter 4 Tbsp. (60 g)
- Salt and pepper
Instructions
- Peel and cook the potatoes until done.
- Preheat oven to 410°F (210°C).
- Chop the chive bulbs (ciboules). Combine with the parsley, beef and sausage meat.
- In a large pan, heat 1-1/2 Tbsp. (20 g) of butter and add the meat mixture. Cook for 5 minutes. Add the white wine and pepper. Cover and let simmer over low heat for 10 minutes.
- Drain the potatoes. Mash them together with 2 Tbsp. (30 g) of butter and enough of the beef bouillon to make a thick purée. Salt and pepper.
- Place half of the mashed potatoes into the bottom of a buttered casserole dish.
- Top with the cooked meat-wine mixture.
- Cover with the remaining mashed potatoes. Sprinkle with breadcrumbs and small knobs of butter. If you’re feeling festive, mix some grated cheese (gruyère, please) with the breadcrumbs.
- Bake 20 minutes.
- Since you’ve max-ed out your protein, carbohydrate and (unless you’re French, Italian or Spanish) wine quotient for lunchtime, accompany with a side salad.
Notes
Beef: The recipe called for stewing beef, which I used chopped into small pieces. In the end, however, I think that already ground beef would have not only saved me five precious minutes of preparation time, it would have been better fit for the recipe.
Chive bulb (for lack of a more accurate translation: the small onion bulb out of which grow chives. This might be called a "spring onion" but my internet search of the topic was inconclusive… in French “ciboule”)