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Hachis Parmentier (Cottage Pie)
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Hachis Parmentier (Cottage Pie)

5 hServes 12Nutri-Score C€€€
from @seattlehanddoc54 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • chuck steak (cut into 2-inch pieces)Meat2.3 kg
  • butter (for browning the beef)Dairy56 g
  • olive oil (for browning the beef)Pantry30 ml
  • salt (to season the beef)Spices12 g
  • black pepper (freshly ground)Spices3 g
  • carrots (roughly chopped, for braising)Produce3 pieces
  • celery stalks (roughly chopped, for braising)Produce4 pieces
  • red onion (half, roughly chopped)Produce1 piece
  • red wine (one bottle)Beverages750 ml
  • beef brothPantry720 ml
  • garlic heads (halved, for braising)Produce2 pieces
  • rosemary (tied in a bundle)Produce4 g
  • thyme (tied in a bundle)Produce4 g
  • olive oil (for the vegetables)Pantry45 ml
  • yellow onion (large, diced)Produce1 piece
  • carrots (diced)Produce3 pieces
  • celery stalks (diced)Produce5 pieces
  • garlic cloves (minced)Produce10 pieces
  • tomato pastePantry60 g
  • butter (melted, for the slurry)Dairy56 g
  • flour (for the slurry)Pantry32 g
  • russet potatoes (peeled and quartered)Produce3.6 kg
  • milk (warmed)Dairy600 ml
  • butter (for the mash)Dairy84 g
  • Gruyère (grated, divided)Dairy100 g
  • Parmesan (grated)Dairy50 g
  • chives (chopped, for garnish)Produce10 g

per serving

Nutrition

488kcal

Carbs
35 g
Proteins
25 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Sauté pan
  • Stockpot
  • Potato masher
  • Colander
  • Sieve
  • Whisk
  • Baking dish
  • Piping bag
  • Oven

step by step

Method

  1. Brown the beef

    • Season the chuck steak liberally with salt and pepper.
    • Heat the butter and olive oil in a searing hot Dutch oven and brown the beef in batches.
    • Remove the browned beef and set aside.
    Step 1

  2. Braise the beef

    • Add the roughly chopped carrots, celery and red onion to the same pot and cook for 3 to 4 minutes.
    • Return the beef, then add the red wine, beef broth, halved garlic heads and tied herbs.
    • Cover and cook at 165 °C until the meat falls apart.
    Step 2

  3. Cook and mash the potatoes

    • Boil the potatoes in heavily salted water until tender, then drain.
    • Let them steam dry under tea towels for 5 minutes.
    • Pass them through a ricer or mash, then fold in the milk, butter and half of the Gruyère.
    Step 3

  4. Cook the vegetables

    • Heat the olive oil in a large skillet and cook the diced onion, carrots and celery until soft.
    • Add the minced garlic and tomato paste and stir to combine.
    • Turn off the heat.
    Step 4

  5. Shred the beef

    • Once cooled, shred the beef by hand.
    • Add it to the skillet and turn the heat back on low.
    Step 5

  6. Thicken the filling

    • Strain the braising liquid into the pan and bring to a low simmer.
    • Make a slurry with the melted butter and flour, then stir it in.
    • Season to taste and let it thicken.
    Step 6

  7. Assemble the pie

    • Spoon or pipe the mashed potatoes over the beef.
    • Sprinkle the remaining Gruyère and the Parmesan over the top.
    Step 7

  8. Bake and rest

    • Bake at 200 °C for about 30 minutes.
    • Broil for a few minutes to brown the top, keeping a close eye on it.
    • Rest for 10 to 15 minutes before serving and top with chives if you like.
    Step 8
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