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Shepherd's Pie (Hachis Parmentier)

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Shepherd’s Pie (Hachis Parmentier)


Parisian Home Cooking:
Conversations, Recipes, and
Tips from the Cooks and Food
Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co.

Makes 4 to 5 servings

“For a simple dish of mashed potatoes and leftover meat, this recipe borders on
the baroque with its liberal use of wine, butter, and cream. If you’re used to a shepherd’s pie made with ground beef, you’ll be happy that you made this ‘hachis parmentier’, for it’s truly sumptuous. Using raclette cheese is a variation that I
love, because, when melted, the cheese intoxicates with its overpowering aroma. Aged imported Gruyère or Emmenthaler will work fine, though. The dish is
ready when the potatoes puff and the golden, bubbly surface cracks.”

2 1/2 pounds large new potatoes
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
A few tablespoons milk, as needed
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1 onion, finely diced
1 carrot, finely diced
2 stalks celery, finely chopped
1 tablespoon all-purpose flour
1 1/4 cups dry robust red wine, such as Merlot
3 cups finely chopped cooked beef, lamb,
or pork (about 1 3/4 pounds)
1/2 teaspoon dried thyme
1 cup grated raclette, Gruyère,
or Emmenthaler cheese

 1. Preheat the oven to 375 degrees F.
2. Boil the potatoes in their jackets until tender, 15 to 25 minutes. Drain,
peel, and mash them. Mix in 4 tablespoons of the butter and stir in the
cream. If the potatoes seem dry, add a little milk. Add the nutmeg and
salt and pepper to taste. Cover and set aside.
3. Meanwhile, cook the onion, carrot, and celery in the remaining 2 tablespoons butter in a covered large skillet over medium-low heat
until soft, 5 to 7 minutes. Stir in the flour and slowly add the wine.
Cook until the mixture thickens, about 2 minutes. Add the beef,
thyme, and salt and pepper to taste. Cover and cook for 2 minutes.
4. Transfer the contents of the skillet to a 2-quart baking dish. Spread
the mashed potatoes on top and sprinkle with the cheese. Place
the dish in the oven and bake until golden and bubbling, 30 to 40
minutes. Serve immediately.
 

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