HACHIS PARMENTIER (MASHED POTATO CASSEROLE)
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
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
HACHE PARMENTIER
Steps:
- Preheat the oven with 350 degrees F.
- Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.
- Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.
- Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.
HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE
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
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
HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE
This is a European take on the traditional Shepherd's Pie recipe. I'm told it's named after Auguste Parmentier, the person who popularised potatoes in France in the 18th century. Serve this comforting dish with fresh peas or your favourite veggies.
Provided by Sackville
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
- Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
- When the butter has melted, add the bacon, stirring to separate the pieces.
- Now add the onion, garlic, bay leaf and thyme.
- Cook for about five minutes.
- Add the leek and celery as well as salt and pepper to taste.
- Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
- Stir the chicken or beef into the vegetables.
- Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
- Increase the heat, stirring as the meat changes color.
- Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
- Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
- Mix the Gruyere with the remaining breadcrumbs.
- Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
- Serve immediately.
Nutrition Facts : Calories 1023.9, Fat 67.6, SaturatedFat 24.3, Cholesterol 174.9, Sodium 920.4, Carbohydrate 61.3, Fiber 6.9, Sugar 6, Protein 42.5
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HACHIS PARMENTIER (FRENCH BEEF AND POTATO CASSEROLE)
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4.3/5 (6)Total Time 1 hrCategory Dinner RecipesCalories 402 per serving
- In a medium pot over medium high heat, bring the potatoes to a boil in lightly salted water. Boil until very tender, roughly 15 minutes.
- Once the potatoes are tender, drain the water and mash them with the warm milk and 3 Tbsp of butter.*
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