This iconic French classic combines a generously seasoned layer of ground beef with a golden crown of gratinéed mashed potatoes. A comforting and flavorful dish that will delight the whole family with its contrasting textures and melting savors.
⏱️70 min
📊Easy
👥4 servings
🍽️Main
budget-friendlyfamilyréconfortant
Ingredients
600 gground beef
800 gpotatoes
2 piècesonions
60 gbutter
150 mlmilk
100 ggrated cheese (Emmental)
2 cuillères à soupetomato paste
1 bouquetfresh parsley
1 à goûtsalt and pepper
1 pincéenutmeg
Instructions
1PREPARE THE POTATOES: Peel the potatoes and cut them into regular, medium-sized pieces. Plunge them into a pot of cold salted water, bring to a boil and cook for about 20 minutes until very tender when pierced with a fork. Drain them carefully in a colander to remove all water, as this is crucial for achieving a creamy, non-sticky purée.
2PREPARE THE MEAT BASE: While the potatoes cook, finely chop the onions. In a large skillet heated over medium-high heat, drizzle with olive oil and sauté the chopped onions for 3 to 4 minutes until they become translucent and lightly golden. Add the ground beef and break it up with a wooden spatula, cooking for 8 to 10 minutes until well browned and golden on all sides.
3DEGLAZE AND SEASON: Once the meat is well cooked and the liquid has evaporated, add the tomato paste and stir vigorously for 1 minute to incorporate it well. Season generously with salt, pepper and fresh chopped herbs. Taste and adjust the seasoning if necessary so the flavor is rich and balanced.
4PREPARE THE PURÉE: Pass the hot potatoes through a potato ricer or mash them with a potato masher until you achieve a smooth, homogeneous texture. Incorporate 40 g of butter cut into pieces, then gradually pour in the warm milk while stirring constantly with a whisk. Add a pinch of nutmeg and season with salt and pepper. The purée should be creamy and light, without lumps.
5ASSEMBLE THE DISH: Preheat your oven to 200°C (gas mark 6-7). In a buttered baking dish, spread the ground beef mixture evenly across the entire surface. Cover generously with the smooth mashed potatoes, smoothing the top with a damp spatula so the surface is even and will brown nicely during cooking.
6GRATINÉE AND SERVE: Sprinkle the top of the Hachis Parmentier with grated cheese and dot with the remaining 20 g of butter in small pieces. Bake at 200°C for 25 to 30 minutes until the top is golden, slightly crispy and the cheese is completely melted. Check doneness by inserting a fork: it should meet slight resistance. Remove from the oven, let rest for 2 minutes and serve immediately on hot plates, garnished with fresh chopped parsley.