Name: Hachis Parmentier
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary); 750g (1.5 lb) ground lamb (or beef); 1/4 cup flour, plain/all purpose; 1/4 cup tomato paste; 2 cups beef stock/broth; 1/2 cup red wine (or water); 1 beef bouillon cube, crumbled (OXO brand crumbles easily); 1 tbsp Worcestershire sauce; 2 bay leaves, dried or fresh; 3/4 tsp cooking salt/kosher salt; 1/2 tsp black pepper; 1 cup frozen peas; 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm/1″ cubes; 2/3 cup milk (whole or low fat); 2 tbsp (30g) unsalted butter; 2 – 3 tbsp grated parmesan (optional); 2 tbsp (30g) unsalted butter, melted; Fresh thyme leaves, optional garnish

Description

Hachis Parmentier is a comforting traditional French dish made of ground meat, vegetables, and creamy mashed potatoes, perfect for family meals.

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 each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
750g (1.5 lb) ground lamb (or beef)
1/4 cup flour, plain/all purpose
1/4 cup tomato paste
2 cups beef stock/broth
1/2 cup red wine (or water)
1 beef bouillon cube, crumbled (OXO brand crumbles easily)
1 tbsp Worcestershire sauce
2 bay leaves, dried or fresh
3/4 tsp cooking salt/kosher salt
1/2 tsp black pepper
1 cup frozen peas
1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm/1″ cubes
2/3 cup milk (whole or low fat)
2 tbsp (30g) unsalted butter
2 – 3 tbsp grated parmesan (optional)
2 tbsp (30g) unsalted butter, melted
Fresh thyme leaves, optional garnish

Mode cuisine Empêcher l’écran de s’éteindre

Instructions

Sauté – Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, cooking for one minute, then add carrots, celery, thyme, and rosemary. Cook for 3 minutes until the vegetables are softened and sweet.
Cook the meat – Increase the heat to high. Add the ground meat and cook, breaking it apart, until well browned.
Prepare the sauce – Add the flour and mix well. Stir in tomato paste, stock, wine, bouillon cube, Worcestershire sauce, and bay leaves. Mix thoroughly.
Simmer and thicken – Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally, until thickened.
Cool – Add salt and pepper, adjust to taste, then transfer to a 1.5-liter baking dish. Fold in peas. Cover and refrigerate to cool for 1-2 hours or overnight (optional).

Notes

Serve warm topped with parmesan cheese or fresh thyme leaves. Complements well with a green salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Catégorie: Main Course
Method: Baking
Cuisine: French

Valeurs nutritionnelles

Portion: 1 serving
Calories: 500
Sugar: 5g
Sodium: 500mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg