Classic Hachis Parmentier

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1.5kg (3.3 lb) potatoes, peeled and cut into chunks 1.5kg (3.3 lb) potatoes, peeled and cut into chunks
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 250ml (1 cup) milk 250ml (1 cup) milk
• Salt and nutmeg to taste Salt and nutmeg to taste
• Grated Gruyere cheese for topping Grated Gruyere cheese for topping

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the ground beef and pork to the skillet, breaking it up with a wooden spoon. Cook until browned.
4. 4.
   Stir in the carrots, celery, tomato paste, red wine, bay leaves, thyme, rosemary, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld together.
5. 5.
   Meanwhile, cook the potatoes in a large pot of salted boiling water until tender. Drain and return them to the pot.
6. 6.
   Mash the potatoes with butter, milk, salt, and a pinch of nutmeg until smooth and creamy.
7. 7.
   Remove the bay leaves from the meat mixture and transfer it to a baking dish. Spread the mashed potatoes evenly over the top.
8. 8.
   Sprinkle grated Gruyere cheese over the mashed potatoes.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
10. 10.
    Allow the Hachis Parmentier to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly drain the cooked potatoes before mashing to achieve a creamy texture.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavor of the meat filling.
• Gruyere cheese — Opt for aged Gruyere cheese for a stronger and nuttier flavor.

Tips & Tricks

• For a twist, add a layer of sautéed mushrooms or cooked peas between the meat filling and mashed potatoes.
• To save time, prepare the meat filling and mashed potatoes in advance and assemble the dish just before baking.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Hachis Parmentier hot, straight from the oven. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

For an elegant presentation, use a piping bag to create decorative patterns with the mashed potatoes on top of the meat filling. Sprinkle some fresh herbs, such as parsley or thyme, for a pop of color.