Hachis Parmentier (French Cottage Pie)

Hachis Parmentier, or French cottage pie, is a potato casserole with ground meat. The original classic French recipe has ground beef, but you can use what you like, for example, ground turkey or chicken, and cover with mashed potatoes. It is perfect as a comfort food dish on cold days.

Initially created by the French agronomist and pharmacist Antoine-Augustin Parmentier in the late 18th century, Hachis Parmentier was designed to showcase the versatility of potatoes in French cuisine.

This French cottage pie is also an excellent way to use leftover meat and potatoes from the previous day. You can create a fantastic meal without wasting food by properly seasoning the dish with wine, spices, and vegetables. This recipe is part of the No Waste series.

What is the difference between cottage pie, french cottage pie, and shepherd’s pie

All versions of these pies contain ground meat baked under mashed potatoes. In Cottage pie, both in the English and French versions (Hasish Parmentier), the meat is ground beef, while in Shepard’s pie version, it is ground lamb. These are the main differences between these dishes.

In some recipes, the methods of preparing the meat may also differ. For example, in the French version, red wine is often added to emphasize the flavor of the beef.

How to choose the best ingredients for Hachis Parmentier

This French comfort food is a typical leftover stew. This is one of my favorite dishes, especially when I have leftover potatoes from yesterday.

Ground beef is classic in this casserole ground beef, and you have two ways here: either buy in pieces, e.g., rib eye, and grind or use already bought ground beef (I use 10-15% fat)

Grated parmesan makes the potatoes even creamier with a delicate cheese flavor. I love Parmigiano Reggiano, which I used in the casserole, but you can use any parmesan you like. If these flavors don’t suit you, then you can skip it.

Butter/olive oil vegetables fried in butter and olive oil have a fantastic effect. I love the smell of melted butter spreading throughout the house.

Onion white and brown onion will go perfectly with beef.

Garlic will give additional sharpness and aroma.

Carrot: a portion of vegetables that makes the dish meet nutritional values.

Beef stock enhances the taste of meat, and you can use these store-bought cubes or make it yourself.

Fresh Herbs: spring rosemary thyme gives aroma and more kick to beef and perfectly matches potato dishes.

Dry red wine here will be perfect: cabernet sauvignon, merlot, pinot noir, shiraz.

Breadcrumbs (optional) if you want a beef mixture with a more compact texture after baking.

Tomato paste (optional) is not very noticeable in taste but emphasizes the taste of beef.

Potato: the best will be russet potatoes, but any white potatoes will be fit.

Warm milk and unsalted butter give them a buttery flavor and creamy texture.

Tips and tricks

• For the casserole, you can use meat from the previous day: beef, pork, chicken, or turkey. It can also be a mixture of these meats.

• To enrich the taste of the meat, you can add 1-2 teaspoons of Dijon mustard or other hot mustard.

• You can also enrich the taste and replace some potatoes with cooked partnership or celery root.

• You can also use celery stalks, peppers, or cooked vegetables from the previous day.

• You can use sweet potatoes instead of classic potatoes. 

Hachis Parmentier recipe Step-by-Step Instructions

You will need a medium casserole dish, a large frying pan to prepare the meat, and a pot to boil the potatoes. A fork if you don’t want a perfectly smooth mash, preferring a rustic version, a potato masher, or a hand mixer if you want a fluffy and lump-free mash. (For me, it is the best option is the last one)

Step 1: After peeling and cooking the potatoes, you can lightly salt them, although it is not necessary because you can season them to taste with a unique tool called the mashed potato.

Step 2: While the potatoes are cooking, prepare the rest of the ingredients. Chop the onion into small cubes, wash and peel the carrots, and cut them into cubes. Chop the parsley and crush the garlic using a press, or you can finely chop or grate it.

Step 3: Melt butter over medium heat and caramelize onions; stir constantly. Once the onions are ready, add the garlic and carrots. Fry everything together, then add the beef; chop it with a wooden spoon into small pieces, stirring constantly to ensure it doesn’t form a solid lump but looks like a Bolognese sauce.

Step 3: Melt butter over medium heat and caramelize onions; stir constantly. Once the onions are ready, add the garlic and carrots. Fry everything together, then add the beef; chop it with a wooden spoon into small pieces, stirring constantly to ensure it doesn’t form a solid lump but roasts like a Bolognese sauce, ensuring it’s loosely crumbled. Hence, the beef maintains a compact consistency after baking

Step 4: Finally, incorporate spices such as thyme and rosemary. When the herbs start to release their aroma, add wine and broth. Stir everything thoroughly and cook on medium heat until the liquids have reduced significantly, approximately 8-10 minutes. Season the filling with salt and pepper.

Step 5: The potatoes should be cooked while making the filling. Drain it and crush it with a fork or a potato masher. Add butter, cream, milk, and nutmeg, mixing everything thoroughly and energetically. (you can also use a hand mixer for fluffer results)

Step 6: Prep a medium-sized casserole dish and place the meat layer on the bottom and the top of the potatoes.  

Spread the potatoes over the entire surface of the meat with a spoon.

For visual effects, you can also make swirls with a fork or waves with a spoon.

Then sprinkle the prepared dish with grated cheese.

Bake the dish in a well-heated (180 C/ 350 F) oven for about 40 minutes until the cheese melts and turns the potato golden brown.

At the French dining table, Hashish Parmentier is typically accompanied by a vibrant green salad, enhancing its appeal and flavor.

Bon Appétit

Sides To Serve 

French cottage pie is a dish; you don’t have to add anything. It goes hot, but you can also eat it in cold. However, I serve Hachis Parmienter with a side green salad like Salad with Roasted Seeds, preserves from jars e.g. or with gherkins or Polish pickles.

How to store Hachis Parmienter 

You can store the casserole in an airtight container in the fridge for up to 2 days. I do not recommend freezing it because thawed mashed potatoes may not taste good. However, if you have no other option but to avoid wasting food, you can freeze it. It can be stored in the freezer for up to 2 months. Alternatively, you can freeze the meat, which allows you to prepare a casserole later using freshly made mashed potatoes for the French cottage pie.

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