Hachis Parmentier (Shepherd’s Pie)

Name: Hachis Parmentier (Shepherd’s Pie)
Total time: 80 min
Ingredients: 4 tsp. salt, divided; 2 lbs. potatoes, peeled; 1 1⁄2 lbs. braised beef, coarsely ground; 1 Tbsp. olive oil; 2 medium onions, peeled and sliced; 1 cup beef stock; 2 oz. butter, diced, at room temperature; 1 1⁄2 cups whole milk; 1 tsp. ground black pepper; 2 oz. grated cheese (Gruyère or mozzarella)

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This French version of shepherd’s pie is the best way to recycle beef leftovers. Serve with a simple salad of lettuce and vinaigrette.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4

Ingredients

4 tsp. salt, divided
2 lbs. potatoes, peeled
1 1⁄2 lbs. braised beef, coarsely ground
1 Tbsp. olive oil
2 medium onions, peeled and sliced
1 cup beef stock
2 oz. butter, diced, at room temperature
1 1⁄2 cups whole milk
1 tsp. ground black pepper
2 oz. grated cheese (Gruyère or mozzarella)

Directions

Step 1
Heat oil in a nonstick skillet over medium-high heat. Sauté onions for 2 minutes. Add ground meat and stock and stir well. Cook for 15 minutes over low heat. Remove from heat and set aside.
Step 2
Fill a large saucepan with water, add 3 teaspoons salt, and boil potatoes for 20 minutes. Drain potatoes and transfer to a large bowl. Mash potatoes with diced butter, then pour in milk slowly, stirring steadily until smooth. Stir in pepper and remaining 1 teaspoon salt.
Step 3
Preheat oven to 350°F.
Step 4
Spread half of the mashed potatoes in a large casserole dish, then spread meat mixture on top. Cover meat layer with the remaining mashed potatoes. Sprinkle cheese over casserole and bake for 45 minutes. Serve warm.