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Recipe : *** Beef Shepherd's pie

Beef Shepherd's pie
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 30
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Serve with a curly endive salad and garlic croutons, for example.The Hachis Parmentier can be declined into an infinity of different recipes, using the mashed potato base: with fish, scallops, foie gras, game, etc…My favourite recipe for Hachis Parmentier includes mashed black pudding and thin foie gras slices…
 

Recipe's Ingredients

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  • 2 onions (roscoff variety)
  • salt
  • freshly ground pepper
  • nutmeg
  • 1.2 kg pot-au-feu meat
  • 50 g parsley
  • 50 g fatty bacon
  • 30 g golden breadcrumbs
  • 1 kg potatoes
  • 80 g butter
  • 100 ml of red porto wine
  • 400 ml of pot-au-feu stock
  • 200 ml milk

  • Recipe preparation steps

  • 1
    Make classic mashed potatoes using 1 kg of cooked potatoes, 80 gr of butter and 2 dl of milk. Season with salt and nutmeg.
  • 2
    Mince the beef and mix it with the chopped parsley and the bacon. Season with salt and freshly ground pepper.
  • 3
    Finely chop the 2 onions, sweat them in some butter for 10 min without letting them brown. Season and then add the Porto wine. Cook for another 5 min. Add the stock and bring to a boil.
  • 4
    Add the minced meat and cook in the oven for 45 min at 180°C or th6.Once the Hachis Parmentier is done, there should be no juices left and the consistency should be quite airy.
  • 5
    Place a layer of mashed potatoes in a terracotta or porcelain dish, alternate with layers of meat until you finish with a layer of mashed potatoes. Use a spatula to draw waves on the puree as a decoration, cover with breadcrumbs and sprinkle with several bits of butter.Cook in a hot oven at a temperature of 220°C or th8 until the top of the Hachis Parmentier becomes a golden brown.
  • Ready !