Hachis Parmentier, pronounced "Ahh-She Par-Mont-Yeah" is a French classic dish made with ground beef, topped with creamy mashed potatoes and sprinkled with gruyère cheese! Easy to make, it's absolutely delicious, comforting and kid-friendly! My version has a little twist with some added cauliflower mash to lighten up the recipe!
Why This Recipe Works
- Hachis parmentier is pretty much the french version of a cottage pie. It's made of tasty ground beef cooked with onions, carrots and garlic. Topped with creamy mashed potatoes which is mixed with cauliflower mash in my version. The cauliflower brings in delicious creaminess without needing a ton of butter, an extra serving of hidden veggie and fiber. And if you didn't know about it, you'd have no clue there's cauliflower in this recipe when you taste it!
- This dish is incredibly delicious! It has a ton of flavor, it's comforting and nutritious. Adults will love it and so will the kids! Growing up in France, this classic recipe was a staple, and my mom made it often!
- It's super easy to make and great for meal-prep! It does take a few dishes but I promise you, it'll be all worth it once you taste the result! Hachis parmentier reheats beautifully, and it's a great meal to have ready to go for dinner on a busy weeknight, or to grab on the go for lunch.
How To Make Hachis Parmentier
- You'll first start by cooking the potatoes and cauliflower in 2 separate pots. I cook the cauliflower in chicken stock to give it extra flavor. Once the cauliflower is cooked, it's transferred to a blender with about ¼ cup of the broth it cooked in. Then, it's blended until super smooth. You'll mash the potatoes, add the seasoning and cauliflower and mix.
- The carrots and onions get chopped super small and cooked down. Then, the ground beef is added and cooked thru.
- You'll layer the beef mixture first, top it with the mash and add a little gruyère on top before baking it.
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Tips And FAQs
- When it comes to the potatoes, I always go for russet or Yukon gold for mashed potatoes, but feel free to use whichever you prefer. Make sure you peel them though for best results. I use a potato ricer as it makes mash potato very smooth and creamy, but if you don't have one on hand, you can absolutely use a potato masher or food mill instead.
- Gruyère is my first choice for the cheese for this recipe, it's also what's traditionally used. It's super tasty and delicious but if you can't find it, you can use comté, shredded Swiss, or shredded mozzarella. You can even mix any of these together! I personally find my gruyère at Trader Joe's, Whole Foods, Albertson's and Aldi.
- If you're vegetarian, you can still enjoy this tasty recipe! Simply use a plant base option such as Beyond or Impossible meat instead of beef and replace the chicken stock for vegetable stock.
- Hachis parmentier will store in the fridge for up to 5 days in an airtight container. You can reheat it in the microwave or in the oven until warmed throughout.
- 1 large skillet
- 2 pots
- colander or large slotted spoon
- 1 blender
- 1 potato ricer or masher
- 1 large bowl
- 1 baking dish 9x13-inches
- 4-5 cups russet or Yukon gold potatoes washed, peeled and cubed
- 1 small cauliflower about 3-4 cups of florets
- 4 cups chicken stock or vegetable stock
- ½ tablespoon olive oil
- 1 medium onion finely chopped, about 1 cup
- 2 medium carrots finely chopped, about 1 cup
- 3-4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 pound ground beef lean
- 1 tablespoon butter
- ¼ cup milk
- 1 teaspoon salt more or less to taste
- ½ teaspoon pepper more or less to taste
- 1 cup shredded Gruyère cheese or shredded Swiss, comté or mozzarella
- Preheat oven at 355° Fahrenheit.
- Prep veggies: wash, peel and cut potatoes in cubes. Get cauliflower cut into florets. Chop onion and carrots into small pieces. Mince garlic cloves.
- Get 2 separate pots. In 1st one, add potatoes and cover them with cold water. In 2nd pot add 4 cups of cold broth and cauliflower florets. Bring both pots to boil on medium-high heat, then reduce to medium and cook for about 10-15 min or until potatoes and cauliflower are tender when you poke them with tines of fork.
- In large skillet, add olive oil, onion and carrots and cook on medium-high heat for about 7-8 min stirring often. Then, add garlic and tomato paste and mix in. Add ground beef, some salt and pepper and continue cooking everything on medium-high heat for about 6-7 min stirring often or until meat is browned and cooked through.
- Once cauliflower is ready, reserve about ¼ cup of stock it cooked in. Transfer cauliflower florets with large slotted spoon and ¼ cup stock to blender. Blend until very smooth, it'll look like thick cream, about 45 seconds to 1 minute.
- Once potatoes are ready, strain them using colander or large slotted spoon and use potato ricer or masher to mash into large bowl.
- Add butter, milk, salt and pepper and blended cauliflower to potatoes and mix until combined.
- In baking dish, add the beef mixture as the 1st layer.
- Then add mashed potatoes mixture as 2nd layer on top.
- Sprinkle cheese on top. Add to oven and bake for 22 to 25min or until cheese is fully melted and top is golden brown. Serve warm.
- This recipe is great served with a side crunchy salad.