Hachis Parmentier
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 689
- Total Fat
- 42
- Saturated Fat
- 24
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 36
- Cholesterol
- 213
- Sodium
- 1009
- Total: 2 hr 15 min (includes cooling time)
- Active: 50 min
Ingredients
Topping:
3 pounds russet potatoes
Kosher salt and freshly cracked black pepper
1/2 cup sour cream
2 sticks unsalted butter, melted
2 large egg yolks
1/4 cup chopped fresh parsley
1/2 cup whole milk, warmed, as needed
1/2 cup grated Parmesan
Filling:
4 tablespoons unsalted butter
1 large carrot, small diced
1 medium parsnip, peeled and small diced
1 medium stalk celery, small diced
1/2 large white onion or 1 small white onion, small diced
Kosher salt and freshly ground black pepper
3 small or 2 large cloves garlic, minced
2 tablespoons tomato paste
2 pounds (75/25%) ground chuck
1 tablespoon chopped fresh thyme
1 teaspoon dried thyme
1/2 cup red wine (one that you like to drink)
2 to 3 teaspoons red wine vinegar
1/2 cup chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan
Directions
Special equipment:
a ricer- For the topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer into a large bowl.
- Add the sour cream, melted butter, egg yolks and parsley to the potatoes and stir with a wooden spoon until smooth. Add milk as needed for consistency. Add the Parmesan, then season with salt and pepper and reserve.
- For the filling: In a 12-inch cast-iron skillet or heavy-bottomed oven-safe skillet with high sides over medium-high heat, heat 2 tablespoons butter. Add the carrots, parsnips, celery and onions to the skillet, then sprinkle with salt and sauté for 6 to 7 minutes.
- Add the garlic and tomato paste and cook for 1 minute more. Add the ground chuck and both thymes. Season with salt and pepper and cook until the meat is no longer pink, breaking apart the meat as you go with a wooden spoon or potato masher, about 5 minutes. (You want a fine texture.)
- Deglaze with the red wine and cook until reduced, about 10 minutes. Finish with the red wine vinegar and parsley. Shut the heat off and allow the meat mixture to cool for 15 minutes. Taste for seasoning.
- Meanwhile, preheat the oven to 375 degrees F.
- Top the beef mixture with an even layer of the potato topping. Melt the remaining 2 tablespoons butter, then drizzle the potato topping with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.