Entree: French Southern Territories – Northern Culinary Region – Hachis Parmentier (Classic French layered dish of seasoned minced meat topped with mashed potatoes and baked until golden)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) lean ground beef
- 2 lb (900 g) potatoes, peeled and cut into chunks
- 3 tbsp (45 ml) unsalted butter, divided
- 1/3 cup (80 ml) whole milk
- 1 small egg (optional, for richer mash)
- 1 tbsp (15 ml) olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) beef stock
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- 1/2 cup (50 g) grated Gruyère or Emmental cheese
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until very tender, about 15–20 minutes.
2. While potatoes cook, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 30 seconds more.
3. Increase heat to medium-high, add the ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in the tomato paste, Worcestershire sauce, thyme, bay leaf, and beef stock. Reduce heat and simmer until mixture thickens slightly, about 8–10 minutes. Season to taste with salt and pepper. Remove bay leaf and set aside.
5. Drain the potatoes and return to the pot. Mash with remaining 2 tbsp (30 ml) butter, milk 1/3 cup (80 ml), and the egg if using, until smooth and creamy. Season with salt and pepper.
6. Spoon the meat mixture into a 9x9-inch (or equivalent) baking dish and spread evenly. Top with the mashed potatoes, smoothing the surface or creating peaks for extra browning. Sprinkle grated Gruyère over the top.
7. Bake in the preheated oven until the top is golden and bubbling, about 20–25 minutes. If desired, finish under the broiler for 1–2 minutes to deepen the crust.
8. Let rest 5 minutes, garnish with chopped parsley, and serve hot.