French Fridays with Dorie: Hachis Parmentier

Dorie Greenspan's hachis parmentier on eatlivetravelwrite.comI *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 version also uses sausage meat (taken out of its casing and sautéed with the finely chopped stewing beef from the braise).  There is also tomato paste which I have never seen in this dish before.

And of course, there are potatoes.

And the topping calls for cheese, sprinkled on top.  I mixed the cheese into the mashed potatoes so that I would have a smooth and crispy topping..

(see, still channeling my inner Dorie!!!)

Result?

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!

Get the recipe for Dorie Greenspan’s Hachis Parmentier here.

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56 thoughts on “French Fridays with Dorie: Hachis Parmentier”

  1. Wish I would of had some of this around the house this week, looks like the perfect comfort food to enjoy on cold and rainy days. Way to channel your inner Dori!

    Reply
  2. Bee-ooo-tiii-fullll! This must be the prettiest hachis parmentier I’ve ever seen 🙂 I actually do an Indian vegetarian version with soy crumbles and spices and often use sweet potatoes instead of regular ones…Monsieur Parmentier would probably be scandalized, but I think it’s pretty good! Bravo for yours and the beautiful photos!

    Reply
  3. The potato topping looks fantastic! I just attended a class taught by Dorie on Wednesday. She mentioned French Fridays with Dorie, and I hadn’t heard about it before. Her new book looks so great!

    Reply
  4. Looks yummy Mardi, but you haven’t tasted my latest version. made with lamb mince, and the potato has grated parmesan and an egg yolk.
    The egg fuffs the potato up like a souffle. Your presentation, however is, as usual, stunning.

    Reply
  5. When I was cooking in London one of the chefs always used to make this for me – its my ultimate comfort food with a little bit of french tizz to it, love the Hachis Parmentier too.

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  6. Mmmm, looks so good! Nice and warm and hearty for Fall. I keep meaning to join French Fridays with Dorie — it looks like so much fun!

    Reply
  7. There have been so many TERRIBLE shepherd’s pies made in the history of shepherd’s pies – I’m sure we can all think back to a bland, fatty version at a cafeteria or from a frozen packet – so it’s quite refreshing to see it done so well and looking so nice!

    I think the idea of trying a lamb or venison version is very important 😀

    Reply
  8. Definitely agree this recipe is a keeper. I made my last Sunday for dinner but the photos came out awful so decided not to post it. Even the French hubby who has memories of his grandmother’s Hachis said this was a good one.

    Reply
  9. I found your post on hachis Parmentier while researching the dish. I also prepared Dorie Greenspan’s recipe and loved it. We recently purchased her cookbook and are cooking our way through it–on Monday nights. We write about our food and wine experiences on our blog http://pullthatcork.com.

    Reply
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  12. Hi there, We just discovered this delicious dish on pinterest and are wanting to make it for my daughters 13th birthday party (French Theme) but there is really no recipe to follow with ingredients and measurements etc. I know this is an old post but is there any possibility of getting the recipe. Thanks Donna

    Reply

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