There are plenty of dishes across Europe that sit somewhere in the comfort food hall of fame, but few do it quite as elegantly as Hachis Parmentier. At its core, it’s a simple combination of slow-cooked beef and mashed potato, but like many French classics, the magic comes from the attention paid to each individual component. Put simply, this is a really good French cottage pie.
In this version I make a few tweaks to the traditional recipe whilst staying true to the components that make it so special. The result sits somewhere between a great cottage pie and a luxurious beef bourguignon. Deeply savoury, rich without feeling heavy and exactly the sort of dish that rewards a slow Sunday afternoon in the kitchen. Make it once and you’ll understand why it has remained a staple of French home cooking for generations.
A few things to know before you start
Wine marinade: Not traditional, but it really helps deepen the flavour of the beef and gives the finished sauce a richer colour and character.
Sear: A lot of the flavour in this dish comes from properly caramelising both the beef and vegetables. Don’t rush, take your time.
Reduce: The filling should be rich, glossy and concentrated. If the sauce is too loose, the finished pie will lack structure.
Potatoes: Bake over boil. This keeps excess moisture out of the mash and gives you a fluffier, more intensely flavoured topping.
Rest: It may feel like torture after all that work, but resting allows everything to settle and makes serving much easier.
Serves 6
