What is a French Style Cottage Pie, known as Hachis Parmentier?

A Hachis Parmentier is a very popular French dish made with a layer of buttery mashed potatoes covering a meat filling. It was originally adopted to make use of leftover stew or roast. The meat, veggies and gravy were minced (or ground) and topped with mashed potatoes, all in the form of a pie. This dish was named after Antoine-Augustin Parmentier, a French pharmacist and agronomist, who popularized the use of potatoes in French cuisine.

The rustic version of Hachis Parmentier is still widely popular in France today, to make do with leftover Beef Bourguignon or Flemish Beef Carbonnade, for instance.

But over the years, the recipe was also “simplified” a bit. It is today just as widely enjoyed made with ground beef instead of leftover stew – likely so one could make a Hachis Parmentier without having to wait to have leftover stew first. And it is this quicker and simpler “modern” version that I am excited to be sharing here today.

A Hachis Parmentier is a dish dear to virtually every French child (and kid at heart!). We loved to see it being served to us at our school cantine, and I love to occasionally order it whenever I eat out in a Bistro as well. 

So, what makes the “Hachis Parmentier” different?

Since the Hachis Parmentier began by making do with leftover stew, there isn’t one recipe that is the “correct” one. But the most common recipe for Hachis Parmentier is the one I am sharing here today.

This classic Hachis Parmentier recipe is all about the choice of fixings, to bring out true French flavors. First, the mashed potatoes are enriched with a very generous amount of butter – in typical French fashion – to turn them utterly rich and flavorful.

Unlike a Sheperd’s pie, there are no peas, nor corn in a Hachis Parmentier. The filling starts with a base of garlic, onion and carrots. The ground beef filling is then flavored with nutmeg, which yields a distinct warmth and signature flavor to this filling, that I would recognize amongst any other cottage pies. It is also spruced up with fresh parsley, which is perhaps the most commonly used herb in French cooking.

Lastly, a Hachis Parmentier traditionally bears a crisscross top (done using a fork) and is sprinkled with breadcrumbs. I personally love breadcrumbs instead of cheese, as it gives a nice crunch, is lighter, and allows the mashed potatoes and beef filling to shine.

That said, I wouldn’t hold it against you if you add a few sprinkles of cheese on top!

What’s the difference between a Cottage pie and a Shepherd’s Pie?

A Cottage Pie and a Shepherd’s pie are very similar pies, both prepared with a layer of ground or minced meat, covered with creamy mashed potatoes and baked until bubbly. So, what’s the difference? A Shepherd’s Pie is made with minced or ground lamb, while a Cottage Pie is made with beef.

That settled, it is then correct to say that a Hachis Parmentier, made with ground beef, is the French version of a Cottage Pie.

Ingredients you need for this French Style Cottage Pie (Hachis Parmentier)

1. Potatoes. Make sure you choose higher starch potatoes which are best for mashed potatoes, such as Russet potatoes, Idaho potatoes or Yukon gold potatoes.
2. Salt. Use a generous amount of salt in the cooking water for the potatoes for best flavor. Since we’re adding salt early on, you don’t need to add much salt to the potatoes later.
3. Milk. Choose whole milk or 2% milk to blend into the cooked potatoes.
4. Butter. Unsalted, room-temperature butter is mixed into the mashed potatoes to create an utterly creamy and rich mash, in true French fashion.
5. Ground Beef. I recommend you opt for lean ground beef.
6. Onions. Two onions, peeled and diced, create the perfect base of this meat filling. Large shallots work great too. 
7. Garlic. 4 cloves of garlic are required for this recipe, but you can use less (2) or more (up to 6) if you would like.
8. Carrot. While a British cottage pie usually also involves peas, the French Hachis Parmentier only calls for carrots. I love how they yield little bursts of sweetness into this dish.
9. Beef Stock. Ideally, opt for a low-sodium beef stock, but a regular one does great too. The beef stock adds an extra oomph of flavor, while creating a moist and tender meat filling.
10. Salt and Pepper. Basic, yet necessary!
11. Ground nutmeg. It adds depth of flavor to the filling, a great hint of warmth and pairs perfectly with ground beef. Fresh ground is best, if possible. I only include 1/3 teaspoon in this recipe, but feel free to add a pinch more if you want a more pronounced taste. 
12. An egg yolk. Added after the ground beef is fully cooked, an egg yolk adds just a hint of creaminess to the filling, without making it too rich.
13. Parsley. Fresh, flat-leaf parsley brings flavor and freshness.
14. Breadcrumbs. I recommend using homemade breadcrumbs, made by simply grating any of your favorite stale bread, such as a baguette, loaf or pain de mie. You can also use store-bought breadcrumbs if they are unseasoned.

Tips for perfect mashed potatoes:

Creating a rich and creamy smooth potato mash naturally makes a big difference for this dish. And while making mashed potatoes is simple, I have made my fair share of not-so-great potato mash in the past… This was often because I overcooked the potatoes, over-mashed them or added cold milk to blend, which altered the texture.

I picked up many lessons along the way and I can now say I have some solid tips to share to master a perfect potato mash – so here they are:

1. Use higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. These varieties will result in fluffy, smooth mashed potatoes. Avoid waxy potatoes, such as New potatoes, French fingerling, baby potatoes, or Red Bliss. These have a firm texture that tend to stay firmer once cooked and won’t mash easily.
2. Do not cut the potatoes too small. Even though small chunks of potato do cook faster, they also absorb water more easily. This means the small chunks of potatoes will retain more water once cooked, which tends to result in a glue-like mash.
3. Start with cold water. Place the potatoes in cold water, add the salt, cover with a lid, and then turn the heat on to bring to a boil. This ensures the potatoes will cook through evenly. If you plop the potatoes in boiling water, the outside will cook before the middles do.
4. Salt the water, generously. Potatoes don’t absorb seasoning easily, so you need to salt the water generously for them to absorb enough salted water to bring out their taste. In my experience, it is difficult to oversalt water for the potatoes.
5. Drain the potatoes well. Make sure you drain the potatoes very well. You can also let them sit a few minutes for steam to evaporate. Potatoes that hold too much water result in gluey mashed potatoes.
6. Butter and milk at room temperature. The butter and milk you add to the cooked potatoes should be at least room-temperature or even heated. Potatoes will absorb the milk and fat more easily and remain creamy. Adding cold milk or butter will cool the potatoes too quickly and make them become sticky.
7. Do not over-mash the potatoes. The more you mix and mash the potatoes, the more starchier and gluier they become. Be gentle when mixing and stop right when the texture is to your liking. I don’t recommend using a hand-blender, but instead mashing the potatoes by hand with a masher or even a whisk.
8. Don’t make them too far ahead. Mashed potatoes tend to become dry and “cakey” as they sit. Try to prepare them at the last minute so they’re creamy and easily spread onto the meat filling.

Frequently Asked Questions

What potatoes to use for mashed potatoes?

As mentioned above, I recommend using higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. Avoid waxy potatoes.

What can I serve this French-Style Cottage Pie with?

This Cottage pie is a great wholesome meal on its own. But you can serve it with a side of vegetable, such as French-style glazed carrots or Green Beans Almondine. I personally love it with a salad on the side, such as a Lyonnaise Salad.

How to store this French-Style Cottage Pie?

If you have any leftovers, you can store them in the fridge once completely cooled, well covered or wrapped for up to 3 days. To re-heat, simply pop them back in the oven at 350°F (180°C) for about 20 minutes.

Can I freeze this French-Style Cottage Pie?

Yes, absolutely. You can store any cooled leftovers well wrapped for up to 3 months in the freezer. Let thaw in the fridge for about 24 hours, and reheat in the oven at 350°F (180°C).

Audrey’s tips:

• Getting two clear layers of potatoes and meat filling is very satisfying in my opinion, and makes it much more visually appealing when you serve it. The key to stop the mashed potatoes from sinking into the filling is to cool the meat filling completely first. If you cover the filling while it’s still hot, the mashed potatoes are more likely sink into the filling.
• You can use ground lamb instead of ground beef (same quantity and cooking instructions).
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

I hope you’ll love this French Style Cottage Pie (Hachis Parmentier) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Cottage Pie (Hachis Parmentier)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

For the filling:
1.75lbs (800g) lean ground beef
½ tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) butter, unsalted
2 small onions, peeled and diced (or large shallots) 
4 garlic cloves, peeled and minced
1 carrot, peeled and finely diced
3/4 cup + 2 tbsp (200ml) beef stock (ideally, low sodium)
1/3 tsp fresh grated nutmeg
½ tsp salt
½ tsp freshly ground black pepper
1 egg yolk
½ bunch fresh flat leaf parsley, stemmed and chopped
4 tbsp (30g) breadcrumbs

For the mashed potatoes:
2,2 lbs (1 kg) potatoes, peeled and cut in large chunks
1 tablespoon salt (for the boiling water)
3/4 cup + 2 tbsp (200ml) milk (whole or 2% mf), at room temperature
100g (7 tbsp) unsalted butter, at room temperature, cut in large chunks

Instructions

Make the filling
Step 1 - About ½ hour before cooking, take the meat out of the fridge and sprinkle it with ½ teaspoon salt. Let sit on the counter to allow to warm up slightly.

Step 2 -In a large skillet or frying pan, add the oil and butter over medium heat. Once the butter is melted, add the minced garlic and cook for 2 minutes, stirring occasionally. When the garlic is fragrant, add the diced onions and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is fragrant.

Step 3 -Turn the heat to medium-high and add the ground beef, another 1/2 teaspoon of salt, pepper and nutmeg. Break the meat apart with a wooden spoon or spatula. Cook for about 6-7 minutes, stirring occasionally, until the meat is browned and most of the moisture has evaporated. Add the beef stock, and cook again for about 7-8 minutes until most of the moisture has evaporated.

Step 4 -Turn off the heat. Add the egg yolk and stir to combine. Add the freshly chopped parsley and stir to combine. Taste and adjust seasoning if needed (salt, pepper to taste). Set aside to cool.

Make the mashed potatoes

Step 1 - Place the potatoes into a large pot and cover with water by at least 2 inches (5 cm). Add generous amount of salt (1 tablespoon worth works for me), cover with a lid, turn on the heat to bring to a boil. Cook for 15 minutes or until you can poke a pointy knife through a potato chunk.

Pre-heat the oven to 350°F (180°C) with a rack in the middle.

Step 2 - Drain potatoes immediately and let steam evaporate for about 5 minutes. Transfer the potatoes into a large mixing bowl. Add the room temp milk and mash using a masher until just mashed enough (do not over-mash!). You can go for a chunky or creamy texture – your choice! Fold in the butter. Taste and adjust seasoning if needed (salt, pepper). 

Step 3 - Lay the cooled beef filling at the bottom of a 11.5” x 8.5” (29cm x 22cm) baking dish. Spoon the mashed potatoes over the meat, and spread gently to cover entire dish. Using a fork, crisscross the entire top and sprinkle with an even layer of breadcrumbs.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the meat filling to thicken.

The post French Style Cottage Pie (Hachis Parmentier) appeared first on Pardon Your French.