hachis parmentier - grown up shepherds pie
Hachis parmentier is a grown up version of shepherds pie. Ground beef is replaced by stew and mashed potatoes are enriched with cheese and egg yolk.
Servings: 6
Ingredients
For the stew
- 1 lb leftover stew beef or lamb
- chicken stock as needed
- 1 Tbsp butter
- 1 Tbsp flour
For the potatoes
- 1 lb mashing potatoes peeled and cubed
- 3/8 cup warm milk
- 1 Tbsp butter
- 1 egg yolk
- 4 oz gruyere cheese grated
- salt to taste
Instructions
- Raise the rack in your oven. You may need to run the broiler briefly to brown the potatoes.
- Pre-heat your oven to 350.
- Boil potatoes in well salted water.
- Warm the stew in a saucepan. Add a bit of chicken stock if it seems low on liquid. You want a bit of sauce along with the meat.
- Using a fork, mash the butter and flour together. You want this well mixed.
- Off heat, add the butter/flour mixture to the stew and stir to combine.
- Mash potatoes with 1 Tbsp of butter and the warmed milk.
- Add the egg and cheese and mix.
- Put the thickened stew in an ovenproof dish and top with mashed potato mixture.
- Smooth the potatoes then drag a fork through the potatoes to create some texture. Or you could just use a spatula to rough up the top like I did.
- Bake for about 20 minutes. Place a cookie sheet below to catch any drips.
- If you want to brown the top, broil briefly but watch carefully to make sure you don't over brown the potatoes.
- Let stand about 15 minutes and serve.