As much as I would like to give you something, there is NO translation for this name!! Hachis means chopped, Parmentier is the last name of a French guy, already health conscious, who first introduced the potato as a good nutritional valued root, in France in 1773! It made him famous (sure, they had to feed a huge Napoleon’s Army, in a inexpensive way).

This is for the history, as for the taste, I will be boring again: just delicious! delightful, délicieux!!  The mélange (mix) of ground  meat in a light tomato garlic sauce covered with a soft cheesy potatoes puree, oh well, simply divine.

Who invented it? French farmers! using what they had on hand, beef leftovers, sausage, and obviously a lot of potatoes… They made it in a way that it became very gourmet dish… and totally inexpensive. Try it! My husband ate the all plate in 3 days lunch and dinner! who thought?  Simpler is the new excellence?

and the all plate!

Ingredients: serves 6 to 8

• 1.5 to 1,8 pounds of ground beef or shredded beef leftovers (500 gr.)
• 2 mild Italian sausages, without casing or 0.5 pounds of ground pork
• 1 medium onion diced thin
• 2 garlic cloves chopped thin
• 1/3 cup parsley chopped thin
• 2 tablespoons olive oil
• 1 shallot chopped
• 1 carrots
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons  butter (20gr)
• salt and pepper
• 1 teaspoon nutmeg

for the potatoes pureé

• 2.2 (1 kg) yellow potatoes chopped in small cubes (Yukon gold)
• 2/3 cup (20 cl) milk
• 1.5 oz butter (50 gr)
• 1 tablespoon liquid cream
• 2 or 3 good pinches salt and black ground pepper
• 4 oz. (120 gr.) grated Gruyere or Swiss cheese

How to make it:

• Preheat the oven 375F.
• Over medium heat, in a large deep skillet, add 2 tablespoons of olive oil and the butter, then the chopped carrot, sauté 1 minute, add onion and garlic, sauté on medium low heat for 2 minutes more.
• Keep the chicken broth warm in a small saucepan.
• Remove onions, carrot mixture, add 1 tablespoon of olive oil, over medium high, add ground beef and ground sausage, saute’ till well browned, then add onions carrots, shallot, tomatoes paste, stir, till all well combined for 1 minute. Add salt and pepper, stir well, add 1/2 cup of chicken broth, cover, reduce heat let it simmer slowly for 8 to 10 minutes, now cook uncovered for 3 more minutes checking if the liquid is well absorbed. The meat should be moist not dry, if necessary add just a tablespoon or two of chicken broth. Adjust seasoning  well.
• While the meat is simmering, boil chopped potatoes, drain and smash it, add milk, butter and cream. Salt and pepper generously, add nutmeg and 1/2 cheese. mix quickly.
• In a previously greased oven proof plate, place the meat on the bottom, cover with mashed potatoes, Sprinkle well with cheese and some diced butter.
• Cook for 30 minutes till mashed potatoes are well browned on top. Serve with a fresh salad tossed in a mustard vinaigrette! oh, don’t forget a glass of red wine! Bon Appetit a tous!

All the other FRENCH RECIPES >