Entree: France – Paris & Ile-de-France – Hachis Parmentier (Baked French casserole of seasoned minced beef topped with creamy mashed potato)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef (preferably 80/20)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 1 carrot, finely diced, about 2 oz (55 g)
- 1 clove garlic, minced
- 2 tbsp (30 ml) dry red wine (optional)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef stock
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) potatoes (Yukon Gold or russet), peeled and cut into chunks
- 4 tbsp (60 g) butter, divided
- 1/3 cup (80 ml) whole milk, warmed (more as needed)
- 1 egg yolk (optional, for richer mash)
- Pinch of grated nutmeg (optional)
- 1/2 cup (50 g) grated Gruyère or Comté cheese (optional, for topping)
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in a pot of cold salted water, bring to a boil and simmer until very tender, about 15–20 minutes.
2. While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add chopped onion and carrot and sauté until softened, about 6–8 minutes. Add garlic and cook 30 seconds more.
3. Add ground beef to the skillet and brown, breaking up with a spoon, until no pink remains. Drain excess fat if necessary.
4. Stir in tomato paste and cook 1 minute. Add red wine (if using) and let reduce by half. Pour in beef stock, add thyme and bay leaf, and simmer until mixture thickens slightly, about 10 minutes. Season with salt and pepper, remove bay leaf, and adjust seasoning. Remove from heat.
5. Drain potatoes and return to the pot. Mash with 2 tbsp (30 g) butter, warmed milk, egg yolk (if using), and nutmeg until smooth and creamy; season with salt and pepper.
6. Spoon the beef mixture into a 9x9-inch (or similar) baking dish and level the top. Spread mashed potato evenly over the beef. Dot remaining 2 tbsp (30 g) butter over the mash and sprinkle grated Gruyère on top if using.
7. Bake in the preheated oven until the top is golden and the filling is bubbling, about 20–25 minutes. For a deeper crust, place briefly under the broiler for 1–2 minutes while watching closely.
8. Remove from oven, let rest 5 minutes, garnish with chopped parsley, and serve warm.