Name: Hachis Parmentier
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 1/2 tbsp olive oil; 2 garlic cloves, minced; 1 onion, finely chopped; 1 carrot, finely chopped; 1 rib celery, finely chopped; 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 750g (1.5 lb) ground lamb (or beef); 1/4 cup plain flour; 1/4 cup tomato paste; 2 cups beef stock; 1/2 cup red wine (or water); 1 beef bouillon cube, crumbled; 1 tbsp Worcestershire sauce; 2 bay leaves; 3/4 tsp cooking salt; 1/2 tsp black pepper; 1 cup frozen peas; 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5 cm cubes; 2/3 cup milk; 2 tbsp unsalted butter; 2–3 tbsp grated parmesan (optional); 2 tbsp unsalted butter, melted; Fresh thyme leaves (optional garnish)

Description

A comforting traditional French dish made with ground meat, vegetables, and creamy mashed potatoes.

Ingrédients

Adapter les quantités

1 1/2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
3/4 tsp dried thyme
3/4 tsp dried rosemary
750g (1.5 lb) ground lamb (or beef)
1/4 cup plain flour
1/4 cup tomato paste
2 cups beef stock
1/2 cup red wine (or water)
1 beef bouillon cube, crumbled
1 tbsp Worcestershire sauce
2 bay leaves
3/4 tsp cooking salt
1/2 tsp black pepper
1 cup frozen peas
1.2kg (2.2 lb) potatoes, peeled and cut into 2.5 cm cubes
2/3 cup milk
2 tbsp unsalted butter
2–3 tbsp grated parmesan (optional)
2 tbsp unsalted butter, melted
Fresh thyme leaves (optional garnish)

Mode cuisine Empêcher l’écran de s’éteindre

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for one minute. Then add the carrot, celery, thyme, and rosemary. Cook for three minutes until the vegetables are softened and sweet.
Increase the heat to high. Add the ground meat and cook, breaking it apart, until well browned.
Add the flour and mix well. Stir in the tomato paste, stock, wine, bouillon cube, Worcestershire sauce, and bay leaves. Mix thoroughly.
Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally, until the mixture thickens.
Add salt and pepper to taste, then transfer to a 1.5-liter baking dish. Stir in the peas. Cover and refrigerate for 1 to 2 hours or overnight (optional).

Notes

Serve hot with a topping of parmesan cheese or some fresh thyme leaves. Pair with a green salad to balance the flavors.

Prep Time: 30 minutes
Cook Time: 45 minutes
Catégorie: Main Course
Method: Baking
Cuisine: French

Valeurs nutritionnelles

Portion: 1 serving
Calories: 500
Sugar: 6g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg