I *loved* this week of French Fridays with Dorie – it’s one of my favourite meals. The French equivalent of cottage or shepherd’s pie, it’s named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, according to Wikipedia, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. Hachis means chopped or minced, and comes the same root as the English word “hatchet”. So, lots of chopping.
The secret to this dish is braising the beef and using the resulting stock in the meat base of the finished dish.
This was a superb dish. So much better than any other version I have made or tasted (sorry mum and nana!) The cheese gave the creamy potatoes a little bit of bite and the beef and sausage filling was amazingly tender. Another outstanding Dorie recipe success. We’re 5 for 5!
** Did you know? Jamie Oliver is speaking in Toronto on November 18th. Thanks to The Art of Cooking, I am able to offer a discount to you, my readers, of $10 per ticket (more if you purchase more than 5 tickets). Click here for the special promotion code to be applied to your ticket price. Don’t miss this event – I saw Jamie speak last year and it was inspirational to say the least. It inspired me to start Les Petits Chefs, for one…