Hachis Parmentier Mashed Potato Casserole Food

HACHIS PARMENTIER (MASHED POTATO CASSEROLE)

Hachis Parmentier (Mashed Potato Casserole) image

Make and share this Hachis Parmentier (Mashed Potato Casserole) recipe from Food.com.

Provided by Jackie 6

Categories European

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, chopped
3 garlic cloves, minced (or pressed)
1 tablespoon butter
2 tablespoons olive oil
3 tomatoes, chopped
1 1/2 lbs lean ground beef
1 tablespoon herbes de provence (or other herbs to your taste)
salt & pepper, to taste
1 egg yolk
2 tablespoons parmesan cheese
4 -5 cups mashed potatoes (instant is fine)
3/4 cup gruyere cheese, grated (can also use emmental or similar)

Steps:

In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is browned thoroughly. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely.
Spread the meat in the bottom of a lightly oiled oven proof dish (a 9x13 would be perfect). Spread the potatoes on top of the meat mixture. And finish by sprinkling the grated cheese on top.
Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.

Nutrition Facts : Calories 354.3, Fat 18.2, SaturatedFat 7.4, Cholesterol 97, Sodium 440.9, Carbohydrate 23.5, Fiber 2.5, Sugar 4, Protein 23.6

HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE

Hachis Parmentier - French Provencale Style Shepherd's Pie image

Hachis Parmentier is the classic French version of a cottage-shepherd's pie, and is the perfect use for leftover stew (see recipe #353712). Here's my sunny French Provencal riff on the classic. I've topped the casserole with creamy seasoned mashed potatoes that are scraped with a fork for good browning, slices of fresh sun ripened tomatoes, olives, a drizzle of extra-virgin olive oil and a sprinkling of grated Gruyere cheese and it's baked until hot golden and bubbling. I hope you enjoy! Serve the Hachis Parmentier piping hot from the oven with a fresh green salad, a crusty baguette, and a nice bottle or glass of burgundy or rose wine. Salut! Recipe serves 6, but may be halved or increased to suit.

Provided by BecR2400

Categories Savory Pies

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

6 cups leftover burgundy beef stew (or your favorite stew)
8 cups hot mashed potatoes, prepared with
1/4 cup butter
1/4 cup creme fraiche or 1/4 cup sour cream
1 tablespoon Dijon mustard
1 pinch nutmeg
salt & pepper, to taste
8 pimiento-stuffed green olives
2 large tomatoes, thinly sliced
1/2 cup gruyere or 1/2 cup swiss cheese, grated
1 pinch garlic powder (optional)
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley, for garnish

Steps:

Preheat oven to 375°F.
Butter a large baking dish.
Spread the beef stew evenly in the bottom of the buttered dish.
Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
Spread mashed potatoes mixture evenly over the stew.
Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
Sprinkle with grated cheese and a pinch of garlic powder.
Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!

Nutrition Facts : Calories 429.5, Fat 21.1, SaturatedFat 10.4, Cholesterol 49.4, Sodium 1035, Carbohydrate 52.2, Fiber 5.2, Sugar 5.9, Protein 9

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