Hachis Parmentier

Method

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1. Brown the beef hard in the oil, 8 minutes. Add the onions and carrots and cook 10 minutes.

   Mark done

2. Stir in the tomato purée, then add the wine and boil 3 minutes. Add the stock, bay, thyme and salt.

   Mark done

3. Cover and simmer 150 minutes, until the beef falls apart. Lift it out and reduce the liquid to about 200 ml.

   Mark done

4. Chop the beef by hand on a board into a rough hash and moisten it with the reduced sauce. It should be damp, not wet.

   Mark done

5. Boil the potatoes 25 minutes until soft, drain, and pass through a ricer or mouli.

   Mark done

6. Beat in the butter a handful at a time, then the warm milk, salt and nutmeg, until glossy and soft.

   Mark done

7. Heat the oven to 200°C / 400°F. Spread the beef in a dish, cover with the purée, fork the top into ridges, scatter with cheese and breadcrumbs, and bake 45 minutes until deeply browned.

   Mark done

Chef’s Tips

• Braise then chop. Raw mince is a different, lesser dish.
• A quarter of the potato weight in butter. It is not a misprint.
• Fork ridges into the top — they are what browns.

Pairing Suggestions

• Green salad
• A glass of Côtes du Rhône
• Cornichons

Storage & Reheating

Refrigerated for 3 days. Reheat at 180°C for 25 minutes. It freezes assembled for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.