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!