Goan Catholic Hachis Parmentier

Ingredients

In this Goan Catholic adaptation, we incorporate the vibrant flavors of Goan cuisine into the traditional French Hachis Parmentier. The original dish typically uses ground beef or veal, while we use beef or pork as per Goan Catholic preferences. Additionally, we infuse the meat with a blend of Goan spices, giving it a unique and distinct flavor profile. The use of these spices adds a touch of heat and complexity to the dish, making it a true representation of Goan Catholic cuisine. We alse have the original recipe for Hachis Parmentier, so you can check it out.

• 500g (1.1 lb) ground beef or pork 500g (1.1 lb) ground beef or pork
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• 4 large potatoes, peeled and cubed 4 large potatoes, peeled and cubed
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup milk 1/2 cup milk
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Grated cheese, for topping (optional) Grated cheese, for topping (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
3. 3.
   Add the ground beef or pork to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes to allow the spices to release their flavors.
5. 5.
   In a separate pot, boil the cubed potatoes until tender. Drain the potatoes and return them to the pot.
6. 6.
   Add the butter, milk, salt, and freshly ground black pepper to the pot with the potatoes. Mash the potatoes until smooth and creamy.
7. 7.
   In a baking dish, spread a layer of the spiced meat mixture, followed by a layer of mashed potatoes. Repeat the layers until all the ingredients are used, ending with a layer of mashed potatoes on top.
8. 8.
   If desired, sprinkle grated cheese over the top layer of mashed potatoes.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and the dish is heated through.
10. 10.
    Serve hot and enjoy the flavors of Goan Catholic Hachis Parmentier!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooked potatoes can result in a watery mashed potato layer.
• Goan spices — Adjust the amount of red chili powder according to your spice preference. You can also add a pinch of cinnamon or cloves for additional warmth and depth of flavor.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the meat mixture.
• If you prefer a crispy top layer, broil the dish for a few minutes after baking.
• Serve with a side of tangy tomato chutney or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner option.
• Feel free to experiment with different types of cheese for a unique twist.

Serving advice

Serve the Goan Catholic Hachis Parmentier hot, straight from the oven. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

To enhance the presentation, use a piping bag to create decorative patterns with the mashed potatoes on top. Sprinkle some paprika or chopped parsley over the dish for an added visual appeal.