• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Francoise's Kitchen
  • Home
  • About Me
    • Privacy Policy
    • Contact
  • All Recipes
    • Basics
    • Bagel, Bread, and brioche
    • Cake
    • Cookies, muffins, and small cakes
    • Clafoutis, Crêpes, Omelettes, Pancakes, and Waffles
    • Dip, Jam, Spread, Pesto
    • Fish and Seafood
    • Meat
    • Pasta and Rice
    • Pie, pizza, tart, and quiche
    • Vegetables
  • French
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
search icon
Homepage link
  • Home
  • All Recipes
  • Privacy Policy
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home » Vegetables » Hachis Parmentier

    Hachis Parmentier

    November 6, 2019 By Francoise Leave a Comment

    This post is also available in: Français

    Please share this recipe if you like it

    • Share
    • Tweet
    • Yummly
    • Email
    • Print
    Jump to Recipe Print Recipe

    Hachis Parmentier is a classic French family dish made of two simple layers: ground beef or leftover meat stew topped with mashed potatoes cooked in the oven. It is the French version of Cottage or Shepherd Pie. 

    Hachis Parmentier

    For the little story, the name of this dish “Parmentier” refers to Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and hygienist. In the XVIII century, the tuber potato was considered dangerous and a source of evil, so it was only reserved for the animal food. Antoine-Augustin Parmentier is famous for popularizing potatoes in France during the food shortage in this period.

    logo
    Food Advertisements by

    In cooking “Hachis” refers to any preparation containing food that is chopped as finely as possible. They can be herbs, fish, vegetables, meat, poultry, and the “hachis” preparation can be used as a garnish or stuffing dish.

    logo
    Food Advertisements by

    With all the colorful winter squashes around, I wanted to give my Hachis Parmentier a fall flavor. I substituted a part of potatoes with butternut squash and a part of beef with mushrooms.

    Hachis Parmentier

    I love the vibrant color on my plate and the cheesy part on the top with a mix of grated Comté (Gruyère would be great too) and Parmigiano-Reggiano is so yummy!

    In any case, a green salad makes a great side for this hearty and savory dish!

    Hachis Parmentier

    Hachis Parmentier

    Hachis Parmentier

    A classic favorite French family dish!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Keyword: butternut squash, fall, gratin
    Prep Time: 1 hour 15 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 4 people
    Author: Francoise

    Ingredients

    For the "hachis":

    • 350 g ground beef
    • 150 g mushrooms, diced
    • 1  onion (medium), chopped
    • 3 garlic cloves, minced
    • 1 cup tomato sauce
    • 1 tsp oregano or Italian seasoning
    • 1 Tbsp olive oil
    • salt, pepper
    • 1-2 Tbsp Parmigiano Reggiano

    For the mash:

    • 600 g butternut squash, peeled, seeded, and cut into 1-inch cubes (about 1 ½ pound)
    • 3 medium potatoes (about 200 g)
    • ¼ cup milk
    • 2-3 leaves sage
    • 2-3 sprigs thyme
    • 2 Tbsp butter
    • 2 Tbsp olive oil
    • 1 pinch allspices or nutmeg
    • salt to taste

    For the topping:

    • 1 cup or more Comté cheese, grated (or Gruyère)
    • ¼ cup Parmigiano Reggiano
    • 1 tsp herbs of Provence or Italian Seasoning

    Instructions

    To make the mash:

    • Cook the butternut squash and potatoes in a steamer or in water until soft (about 20 min).
    • Meanwhile, in a small saucepan, pour the milk with sage leaves and thyme sprigs. When it comes to a boil, remove from the burner and let infuse the herbs into the milk.
    • When butternut and potatoes are cooked, smashed them with a potato masher or food mill. Remove herbs from milk and pour with the vegetables. Add the olive oil, butter, pinch of allspice (or nutmeg), and salt. Mix well, taste, and adjust to your liking. The mash must not be too thick or too runny. 
    • Preheat oven at 400 F.

    To make the hachis:

    • In a big pan, put olive oil, add onions, garlic, salt, and pepper. and cook until soft, but not burned. Add ground beef and mushrooms, cooking until they are lightly browned. Then, add the tomato sauce and herbs de Provence (or Italian seasoning). Cook for a few minutes until the water evaporates and the mixture thickens. 

    To assemble the dish:

    • Remove the hachis from the heat, add a little bit of parmesan, mix, and put it all in an 11 x 7 inch (2 QT) baking dish (no need to oiled or buttered). Spread evenly. Top with the mashed vegetables evenly spread. Sprinkle on it some grated Comté/Parmigiano Reggiano. and Provence/Italian herb seasoning.
    • Bake for 30 minutes or until melted and golden on top. Let it cool for 5-10 min. before serving.
    Previous Post: « Kefir Olive Oil Cake with Apples and Raisins
    Next Post: Boeuf Bourguignon in Instant Pot »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DON’T MISS MY NEW RECIPES!

    logo

    Food Advertisements by

    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
    Read More…

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Foodgawker

    my foodgawker gallery
    logo

    Food Advertisements by

    Let’s Connect

    Get new recipes by e-mail

    Recipes Archives

    logo

    Food Advertisements by

    Copyright © 2021 Francoise's Kitchen on the Foodie Pro Theme