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+ servings

Hachis Parmentier

Priscilla Lawrence
Hachis Parmentier, pronounced "Ahh-She Par-Mont-Yeah" is the French version of cottage pie. Made with tasty ground beef cooked with onion and carrots, then topped with mashed potatoes and cauliflower and sprinkled with gruyère cheese before being baked to perfection.
4.86 from 7 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine French
Servings 6 servings
Calories 397 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.
    Cooking of onions, carrots and meat.
  • 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.
    Cooked cauliflower in blender.
  • Once potatoes are ready, strain them using colander or large slotted spoon and use potato ricer or masher to mash into large bowl.
    Cooked potatoes being mashed thru potato ricer.
  • Add butter, milk, salt and pepper and blended cauliflower to potatoes and mix until combined.
    Bowl with mashed potatoes and mashed cauliflower mixed together.
  • In baking dish, add the beef mixture as the 1st layer.
    First layer of meat mixture.
  • Then add mashed potatoes mixture as 2nd layer on top.
    Second layer of mashed potatoes mixed with mashed cauliflower.
  • 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.
    Third layer is gruyère cheese on top.

Notes

  • Hachis Parmentier is great served with a crunchy side salad. 
  • Meat: you can easily substitute beef for ground turkey, chicken, or a plant-base meat. 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes. 

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 32g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 497mg | Potassium: 1157mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3728IU | Vitamin C: 34mg | Calcium: 286mg | Iron: 3mg
Keywords comfort food, cottage pie, gluten-free, hachis parmentier
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