Hachis Parmentier Recipes

HACHIS PARMENTIER (MASHED POTATO CASSEROLE)

Steps:

• In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is browned thoroughly. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely.
• Spread the meat in the bottom of a lightly oiled oven proof dish (a 9x13 would be perfect). Spread the potatoes on top of the meat mixture. And finish by sprinkling the grated cheese on top.
• Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.

HACHE PARMENTIER

Steps:

• Preheat the oven with 350 degrees F.
• Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.
• Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.
• Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.

HACHIS PARMENTIER

Steps:

• 1. Peel, cut, and boil the potatoes for 15 minutes or until tender. 2. Mash potatoes with some of the boiling water and add butter, cream, milk, nutmeg, salt, and pepper to taste. Feel free to add more or less milk or cream depending on your taste preference for mashed potatoes. 3. Set aside 4. Finely chop carrot, leak and green beans. 5. Saute garlic, onion, and ground beef with a little olive oil. 6. Once beef is brown, discard fat 7. Add carrots, leak, green beans, fresh thyme and rosemary (2-3 sprigs of thyme broken up and one sprig rosemary), to the ground beef and and salt and pepper to taste 8. Saute on medium heat, covered for 15 minutes or until carrot and green beans are slightly tender 9. To assemble the casserole, use one or two pyrex type pans oiled on bottom and sides 10. Set one layer of beef mixture (or leftover stew if you have some) in the bottom of each pan. Layer should be about 1 inch thick. 11. Then layer mashed potatoes on top of beef mashed potatoes. Layer should also be about 1 inch. 12. Sprinkle the grated cheese on top of the mashed potato layer (be sure you save enough for other layers). You can use more cheese if you would like. I prefer less, so that the dish isn't too oily. 13. Repeat layering: beef, mashed potatoes, cheese, until you have used everything up and there is cheese on the top. 14. Heat oven to 180 C and cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the cheese on top is beginning to brown. Serve with a green salad with balsamic vinegar, cranberries and pumpkin seeds. Or, just a green salad with a dijon vinagerette

CHICKEN POT PARMENTIER

Steps:

• To make the filling, heat the stock in a saucepan over medium-high heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 15 minutes. Turn off the heat and set aside.
• Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go. Cook for about 10 minutes, until thickened. During the last minute of cooking, add the garlic and white wine. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt, and pepper. Taste and add a bit more salt, if desired. Transfer the mixture to a 2½‑ to 3-qt. (2.5- to 3-L) shallow baking dish set on an aluminum foil-lined baking sheet (to catch any spills).
• Preheat the oven to 400ºF.
• To make the potato topping, bring a large pot of lightly salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over medium heat for 1 minute, stirring constantly, to remove some of the moisture.
• Pass the potatoes through a food mill or potato ricer (don't use a mixer or food processor because it will make the potatoes gluey). Mix in the cubed butter and salt, let stand 5 minutes, stirring once or twice while they're cooling.
• Stir the egg yolks into the warm potatoes. Add the cream, a generous amount of pepper, and the nutmeg. Either spread the potato mixture over the chicken filling with a spatula, or transfer the mixture to a pastry bag fitted with a star tip and pipe the potatoes decoratively over the filling. With a pastry brush, gently dribble the melted butter over the potatoes. Bake the pot pie for 30 minutes, until the potatoes are golden brown and burnished in places.