Hachis Parmentier (French Shepherd's Pie)

A classic French comfort dish featuring a savory ground beef filling braised with aromatic vegetables in a rich wine sauce, topped with creamy mashed potatoes and baked until golden.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: French
• Difficulty: Medium
• Cost: $4.28/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• bake
• savory
• classic

Ingredients

• 2 pound russet potatoes (peeled, quartered)
• 0.5 cup whole milk
• 4 tablespoon unsalted butter (divided)
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 tablespoon olive oil
• 1.5 pound ground beef (lean)
• 1 yellow onion (medium, finely chopped)
• 2 carrots (finely chopped)
• 2 celeries (stalks, finely chopped)
• 2 clove garlic (minced)
• 1 tablespoon all-purpose flour
• 1 cup dry red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme (chopped)
• 0.5 cup Gruyere cheese (grated)
• 4 cup mixed greens
• 2 tablespoon vinaigrette dressing

Instructions

1. Preheat oven to 375°F (190°C).
2. Boil the russet potatoes in a large pot of salted water until very tender, about 15-20 minutes. Drain well.
3. Mash the cooked potatoes with milk, 2 tablespoons of butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. Set aside.
4. While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
5. Add chopped yellow onion, carrots, and celery to the skillet. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
6. Sprinkle the all-purpose flour over the beef and vegetables, stirring for 1 minute.
7. Pour in the dry red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 3-5 minutes.
8. Stir in the beef broth, tomato paste, and fresh thyme leaves. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened. Season with the remaining 1 teaspoon salt and 1/4 teaspoon black pepper.
9. Spread the beef mixture evenly in the skillet (or transfer to a 9x13 inch baking dish if your skillet isn't oven-safe).
10. Evenly spread the mashed potatoes over the beef mixture. If desired, sprinkle with grated Gruyere cheese.
11. Dot with the remaining 2 tablespoons of butter.
12. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.
13. Serve with mixed greens tossed with vinaigrette dressing.

Notes

Prepare the beef filling ahead of time and store in the refrigerator. Assemble and bake just before serving for a delicious and convenient meal.

Nutrition (per serving)

• Calories: 620
• Protein: 42.1 g
• Carbohydrates: 44.5 g
• Fat: 30.8 g
• Fiber: 7.2 g
• Sodium: 780 mg
• Saturated Fat: 14.5 g
• Sugar: 5.9 g
• Cholesterol: 135 mg