The perfect comfort food for a chilly autumn or winter evening, Hachis Parmentier is sure to delight every diner. This savory pie is similar to a cottage or shepherd’s pie, but the beef and veggies are cooked in red wine, rather than a Worcestershire flavored gravy. The mashed potatoes on top are thick and rich!
On the Ingredients
- Parsnips are a root vegetable closely related to carrots and parsley. They have cream-colored skin and interior and a mild but distinct flavor, similar to licorice and honey, with a nutty undertone. They’re a good source of vitamins, minerals, and fiber. (Read more about parsnips.)
- Crème fraîche is a soured cream product from originally from France but popular throughout Northern Europe. It’s used in both cold and hot preparations and in France it’s used in hot savory sauces, as the fat content (30%) means curdling is not an issue.
Recipe Notes and Substitutions
Instead of potatoes, you could tom this with a mash made of winter squash. This recipe can also be easily made vegetarian by using Beyond Meat’s Plant-Based Ground Beef and vegan by using plant-based dairy alternatives (also make sure the wine is a vegan one).
Hachis Parmentier (French Cottage Pie)
6
servings20
minutes1
hour30
minutes1
hour50
minutesThe perfect comfort food for a chilly autumn or winter evening, Hachis Parmentier is sure to delight every diner. This savory pie is similar to a cottage or shepherd's pie, but the beef and veggies are cooked in red wine, rather than a Worcestershire flavored gravy. The mashed potatoes on top are thick and rich! This recipe can also be easily made vegetarian by using Beyond Meat's Plant-Based Ground Beef and vegan by using plant-based dairy alternatives (also make sure the wine is a vegan one).
Ingredients
- Mashed Potatoes
3 lbs russet potatoes (peeled and chopped)
salt and pepper to taste
1/2 cup crème fraîche OR cream cheese
1/2 cup butter (melted)
2 egg yolks
1/4 cup chopped parsley
1/2 cup milk (as needed)
1/2 cup grated parmesan (optional)
- Filling
2 tbsp butter
2 large carrots (peeled and small diced)
1 medium parsnip (peeled and small diced)
1 medium celery stalk (small diced)
1 medium white onion (small diced)
salt and pepper to taste
3 large cloves of garlic (minced)
2 tbsp tomato paste
2 lbs ground beef OR Beyond Meat Plant-Based Ground Beef
2 tbsp dried thyme
1/2 cup red wine
2 tbsp red wine vinegar
1/2 cup chopped parsley
1/4 cup grated parmesan (optional)
Directions
- Mashed potatoes
- Place the peeled and chopped potatoes in a large pot of salted water and bring to a boil. Cook for 10 minutes or until they can be pierced with a fork. Drain in a colander and transfer the potatoes to a large mixing bowl. Mush until smooth.
- Add the crème fraîche, melted butter, egg yolks, and parsley, stirring with a wooden spoon until thoroughly combined—salt and pepper to taste. Add milk for consistency if it seems necessary. Add parmesan if using. Set aside.
- Filling
- Melt the butter in a large skillet over a medium-low flame. Add the carrots, parsnips, celery, and onions. Season with salt and sauté for 6 minutes, stirring frequently.
- Add the garlic and tomato paste and cook for 1 minute, stirring continuously. Add the ground beef and thyme—season with salt and pepper. Using a wooden spoon, break the meat up as it cooks. Sauté until no longer pink. Add the wine and cook for 10 minutes, stirring frequently.
- Add the parsley and red wine vinegar, check the flavor, and season with more salt and pepper if needed. Remove from heat and let cool for 15 minutes.
- Finish
- Preheat the oven to 375° F.
- Add the filling to a casserole dish. Top with the mashed potatoes in an even layer with a smooth top. You can use a spoon to decorate the top with a scale pattern.
- Bake for 40 minutes, until the contents are bubbling on the sides of the pan. Serve hot and enjoy!
