My mom used to make this dish when I was a little girl. Traditionally it’s with a Lyonnaise sauce and leftover meat but I make mine with ground beef and add veggies. It’s still delicious! Check out my video recipe below (it’s only 5 minutes – I try to keep them short!)

 

 

Hachis Parmentier

INGREDIENTS:

1.3 lb ground beef (I use one bag of Costco organic ground beef)

1 onion

1 carrot or several small ones

1 celery stalk

2 or 3 cloves of garlic

1 bunch of curly parsley

3 lbs of potatoes

1/2 cup gruyère cheese

1 1/4 cup Milk

3 tbsp. butter

olive oil

salt

pepper

 

Optional: 

cabbage

jalapeño ( no sedes)

 

 

Handy kitchen items:

Large pan – My husband insists we use stainless steel because teflon can actually rub off and get into your food. I suppose that can be hazardous to your health?

Large pot

Olive oil sprayer - Just pump a few times and you have your own sprayer with the oil of your choice. My go-to kitchen contraption

Salt & Pepper Mills – these run on batteries, have a light and you can grind with one hand! I LOVE them!

Garlic Press

Masher

Pyrex 11″ x 15″ glass dish

Or, individual ramekins (sometimes I have extra filling and mash and I do both!)

 

 

DIRECTIONS: 

 

Meat mixture -

Chop all of your veggies. Grease your pan with olive oil. Sautée the onions and brown the meat. Peel the garlic cloves and press them into the pan with the browned meat and onions. Add the rest of your veggies. Salt & pepper to taste. Cook until tender.

 

Mashed potatoes - 

Boil potatoes in separate pot. Drain and transfer back into the pot (the warm pot will keep your potatoes warm) and mash with a potato masher. Add in milk and butter and mix until the consistency is smooth. You want your potatoes to be a little more moist than you would for stand-alone mashed potatoes which will help when constructing your final dish. Salt & Pepper to taste.

 

Putting it all together - 

Preheat your oven to 400 degrees. Drain the excess moisture from the meat mixture. Spoon the filling into your 11″ x 15″ pyrex or individual ramekins if making personal sized servings. Press the filling down with the back of the spoon, making it even and flat. Spoon the mashed potato topping on top of the filling and spread evenly over the whole surface with a spatula. Make sure to “seal” the edge of the casserole with the potatoes. Sprinkle the cheese evenly over the top of the potatoes, then dot with a few pieces butter. Bake for 30 minutes or until the top is golden brown.

 

Side dish - 

Wash salad and serve with a fresh French vinaigrette dressing.

Malika’s Minute: How to make French Vinaigrette

 

 

Life’s Swell! If you try this recipe, let me know how it came out! Did you like it? It’s one of my go-to easy dishes… I put the leftovers in the freezer and pop it in the oven for a quick and easy dinner with leftovers.

 

This is what the meat mixture looks like if you add the optional cabbage and jalapeño