Elevate your comfort food with this French adaptation of shepherd’s pie, made with creamy mashed potatoes and savory beef.
With French food often considered the ultimate cuisine, it is refreshing to find a dish like hachis Parmentier—which is delicious but not too intimidating to make at home. I read about this dish in a food magazine a while ago, and it immediately caught my attention. The idea of chic comfort food instantly appealed to me, but it was the middle of summer, and, honestly, I wasn’t too keen on cranking up my oven. I forgot all about that dish until one snowy evening when I decided to try my hand at making it. Well, boy, was I impressed!
This recipe is similar to shepherd’s pie but better. The ground beef is seasoned with onion, garlic, and thyme, then topped with a layer of creamy mashed potatoes and cheese. If shepherd’s pie is the cozy sweater of comfort food, hachis Parmentier is the little black dress—elegant, elevated, easy to put together, and unmistakably French, just like Coco Chanel herself!
Is This Hachis Parmentier Healthy?
Hachis Parmentier is a comforting dish that provides a good amount of protein from the beef, potassium from the potatoes, and calcium from the milk and cheese. As with any comfort food, though, it’s fairly high in fat and calories, so it’s best enjoyed in moderation as part of an otherwise well-balanced diet.
This is a naturally gluten-free recipe that can be altered to accommodate other special diets with a few substitutions. Make it vegetarian by swapping the ground beef for lentils. For fewer carbs, you could replace some or all of the potatoes with cauliflower.
Where Did That Name Come From?
This dish is named after Antoine-Augustin Parmentier, who was not a renowned chef but a pharmacist and an agronomist, aka food scientist. He worked with vaccines and refrigeration—and was appointed First Army Pharmacist in 1800 under Napoleon—but he is best known for his life’s work with potatoes.
Being from New York, I was unaware that the name Parmentier is practically synonymous with potatoes in France. Many dishes that contain potatoes are named to honor Antoine-Augustin and his work with, slight obsession over, and die-hard promotion of these starchy tubers. For example, the French also call mashed potatoes purée Parmentier and potato salad salade Parmentier. He pushed for France to elevate potatoes from their lowly status as feed for farm animals to a sustainable food for humans—and I am happy he did!
As for the other word in the dish’s name, hachis comes from the French verb hacher, which means “to chop, grind, or mince.” It refers to the way the meat is typically prepared for this dish. Put that together with Antoine-Augustin’s last name, and you’ve got a title that basically means “chopped meat and potatoes.”
How Do I Store Leftovers?
Allow leftover hachis Parmentier to cool to room temp, then store in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat it in a 350°F oven for 20-30 minutes. Check that the center is steaming hot and reaches a safe internal temp of 165°F.
Serving Suggestions
While hachis Parmentier will cover the hearty main part of any meal, a dish with veggies makes a great complement. For a starter, go with a tasty Green Goddess Salad or this colorful Beet Salad Recipe. You could also serve hachis Parmentier with Low-Carb Keto Creamed Spinach to include some rich, leafy greens.
I’m one of those people who always needs something sweet after a savory meal. Keep it light and Parisian with this delicious French Martini Recipe—or embrace your decadent side with Chocolate Crêpes.
Ingredients
- 2 pounds russet potatoes peeled and quartered
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 pound ground beef
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cloves garlic minced
- 1/4 cup beef broth
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15 minutes; drain.
- While potatoes are cooking, heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Add ground beef, 1/2 teaspoon salt, and pepper. Cook until beef is browned.
- Stir in thyme, garlic, and beef broth. Simmer until the liquid is reduced by half, then remove from heat.
- Mash the potatoes with butter, remaining salt, and milk until smooth.
- In a baking dish, layer half of the mashed potatoes, followed by the beef mixture, and then the remaining mashed potatoes. Top with shredded cheese.
- Bake for 20 minutes or until the cheese is melted and golden. Broil for 2-3 minutes for a crispier top if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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