It took me a long time to be able to eat Hachis Parmentier without gagging (too much school history)... and even longer to cook it myself. I still don't consider it "a real dish" but because it's so easy to make and generally popular among children, I have been cooking it more often. It 's the perfect dish when you ave 10 children age 1-to-12
The good thing about Hachis Parmentier is that you can make your own version depending on the meat leftover you have. In this case, we had Duck confit one evening and I had leftover so I used duck meat. You can also serve it with or without cheese on top (I prefer cheese) and with additional vegetables if you feel like it. What would prevent you from making it this week? Bon Appétit!
- 1 pound (500 gr) of ground meat, cooked
- 3 shallots, minced
- 1 clove of garlic, minced
- 2 Tb of tomato paste (two small tomatoes, diced)
- Olive oil, salt and black pepper
- 2 pounds (or about 1kg) of potatoes
- Milk or/and light cream.
- Parmesan cheese
My Personal Comments:
- Pre-heat oven to 360F (180C)
- In a large pan, saute the shallots and garlic in olive oil.
- Add the meat and tomato paste and cook for 10 minutes under low heat.
- In the meantime, boil the potatoes. Once cooked, drain them.
- Mash the potatoes and add warm milk/cream until you reach desired consistency. Season with salt and pepper
- Place the meat in a large deep dish. Cover with mashed potatoes and cover with ground Parmesan cheese
- Cook in the oven for 20-30 minutes until cheese is fully grilled.
- You could add a carrot or a few dices of celery to the meat for extra flavor/veggies or make a sweet potatoes/carrots puree instead of mashed potatoes.