Photo: Hache Parmentier Recipe
Ingredients
- 2 cups chopped leftover pot roast or beef stew
- 1/2 cup beef gravy
- 2 cups chopped cooked vegetables, like carrots, leeks, spinach, Swiss chard, etc.
- Salt and freshly ground black pepper
- 3 cups mashed potatoes, heated
- 2 tablespoons freshly grated horseradish
- 1/2 to 3/4 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- 2 tablespoons butter, cut into pieces
Directions
Preheat the oven with 350 degrees F.
Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.
Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.
Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.
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By placedhere_11002721
Atlanta, GA
on June 27, 2012
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Delicious! I used ground sirloin, mirepoix, spinach, garlic, and green onion, along with a chicken gravy (I didn't have any beef bullion. We loved the crunchy-cheesy topping (I substituted pecorino romano for parm. regg. because it gave a nice texture contrast. The horseradish in the mashed potatoes adds a subtle zip that I adored. This will become a new staple in my recipe arsenal for sure!
By aliss.diaz_9670241
Laguna Hills, CA
on February 06, 2008
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I have made this at least 4 times in 2007. It turns out perfect everytime. My family loves it! Thanks Mr. Puck! :
By Chef #554526
Boise, ID
on February 12, 2007
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I put celery, onion, carrot, beet, parsnip, and a small turnip, with some pretty rare beef, and boxed organic beef gravy in it. I used Romano instead Parm/Regg. I hope heaven smells as good.
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