🇫🇷 France · Food
Hachis Parmentier: Classic French Shepherd's Pie
By eatmundo · July 6, 2026
Hachis Parmentier is a comforting and timeless French dish, essentially a delicious 'shepherd's pie' made with savory ground beef topped with a golden, creamy layer of mashed potatoes. It's a beloved family meal, perfect for a cozy evening.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the mashed potatoes: Peel and cut 1 kg potatoes into 2-3 cm cubes. Place them in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well and return to the hot pot to dry for a minute.
- 2
Mash the potatoes thoroughly. Incorporate 80g unsalted butter, 100ml warm milk, and 1 large egg yolk until smooth and creamy. Season with 1/4 teaspoon ground nutmeg, salt, and black pepper to taste. Set aside, keeping warm.
- 3
For the meat filling: Heat 1 tablespoon olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add 500g ground beef and brown it, breaking it up with a spoon, for about 5-7 minutes, until no pink remains. Drain any excess fat.
- 4
Reduce heat to medium. Add 1 medium diced onion and 1 medium diced carrot to the pan. Sauté for 5-7 minutes until vegetables soften. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
- 5
Stir in 2 tablespoons tomato paste and cook for 1-2 minutes, allowing it to slightly caramelize. Pour in 250ml beef broth, add 1 sprig fresh thyme and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes to allow flavors to meld. Remember to remove the thyme sprig and bay leaf before assembling!
- 6
Preheat your oven to 190°C (375°F). Lightly grease an ovenproof dish (approx. 20x30 cm). Spread the meat filling evenly over the bottom of the dish.
- 7
Carefully spoon the mashed potato mixture over the meat, spreading it smoothly to cover completely. You can use a fork to create decorative ridges on top for extra crispiness.
- 8
Sprinkle 50g grated Gruyère cheese (or Parmesan) evenly over the mashed potatoes. Bake for 25-30 minutes, or until the topping is golden brown and bubbly. If desired, you can finish under the broiler for 2-3 minutes for extra crispness – watch carefully!
- 9
Let the Hachis Parmentier rest for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve clean portions. Enjoy warm with a simple green salad.
Frequently Asked Questions
Which type of potato is ideal for achieving the perfect creamy and light mashed topping for Hachis Parmentier?+
Starchy potatoes like Russet (Idaho) or King Edward are best as they produce a light, fluffy, and absorbent mash. Avoid waxy varieties which can result in a gummy texture.
What's the best type of ground beef for the Hachis Parmentier filling and how should it be prepared?+
Opt for lean ground beef (85-90% lean) to prevent an overly greasy dish. Brown it thoroughly, breaking it into small pieces, then simmer with the vegetables and broth until tender and flavorful.
What are the ideal baking temperature and duration to ensure Hachis Parmentier is perfectly cooked and golden?+
Bake at 190°C (375°F) for 25-30 minutes, or until the filling is bubbling and the cheese topping is golden and slightly crisp. For extra browning, a quick broil at the end works wonders.
How can I prevent my Hachis Parmentier mashed potato topping from becoming gluey or watery?+
Ensure potatoes are fully cooked and drained well before mashing; excess water causes a watery mash. Over-mashing with a food processor can rupture starch cells, resulting in an undesirable gluey texture.
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