Description
Un plat réconfortant français alliant tendreté du bœuf haché et purée de pommes de terre onctueuse, parfait pour les repas en famille ou entre amis.
Ingrédients
Adapter les quantités
- 2 pounds ground chuck (75/25%)
- 3 pounds russet potatoes, peeled and diced
- ½ cup whole milk, warmed
- 2 sticks (1 cup) unsalted butter, melted
- ½ cup sour cream
- 1 large carrot, diced
- 1 medium parsnip, peeled and diced
- 1 medium celery stalk, diced
- ½ large white onion, diced
- 3 small or 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried thyme
- ½ cup red wine
- 2 to 3 teaspoons red wine vinegar
- ½ cup chopped fresh parsley, plus more for garnish
- ½ cup grated Parmesan cheese
- ¼ cup grated Parmesan cheese
- 2 large egg yolks
- 4 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Clean the potatoes and cut them into 1-inch cubes. Place them in a large pot of cold water, ensuring they are covered by an inch of water. Generously salt and bring to a vigorous boil. Cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes and push them through a potato ricer into a large bowl. Stir in the sour cream, melted butter, egg yolks, and finely chopped parsley. Gradually add the warm milk to achieve a silky consistency. Fold in the grated Parmesan cheese, and season with salt and pepper.
- In a 30 cm oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add the carrots, parsnip, celery, and onion. Sprinkle with salt and sauté until the vegetables are tender, about 6-7 minutes.
- Add the minced garlic and tomato paste to the vegetables. Stir for 1 minute to release the aromas.
- Incorporate the ground beef into the skillet with the fresh and dried thyme, as well as salt and pepper. Break up the meat with a wooden spoon, cooking until there is no pink left, about 5 minutes.
- Deglaze the pan with the red wine, scraping up the caramelized bits from the bottom. Reduce by about 75% for concentrated flavor, about 10 minutes.
- Add the vinegar and chopped parsley. Remove from heat and let cool for 15 minutes. Taste and adjust seasoning as needed.
- Preheat the oven to 190°C (375°F). Spread the meat mixture evenly in the skillet. Top gently with the potato purée in a smooth layer.
- Melt the remaining 2 tablespoons of butter and drizzle over the potatoes. Add an additional layer of grated Parmesan cheese.
- Bake for about 40 minutes, until the top is golden and crispy. Before serving, garnish with chopped parsley and serve hot.
Notes
Le Hachis Parmentier peut être servi avec une simple salade verte ou des légumes vapeur. Pour conserver les restes, laissez refroidir complètement puis couvrez hermétiquement.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Catégorie: Main Course
- Method: Baking
- Cuisine: French
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 140mg