A Divine French Cottage Pie: The Best Ever Hachis Parmentier
- bigboyrecipe2015
- Oct 8
- 4 min read
On a crisp autumn evening, what could be more comforting than a steaming, aromatic French beef pie? Known as Hachis Parmentier, this classic French cottage pie weaves together humble beef and potatoes into a symphony of captivating flavours. BigBoy firmly believes that the charm of handmade cuisine lies in transforming ordinary ingredients into extraordinary delights. Join us on this culinary journey to create a French beef pie, using pure ingredients and heartfelt passion to awaken the romance of French cuisine on your palate.
The Origin of Hachis Parmentier
Hachis Parmentier traces its roots to 18th-century France, carrying a rich legacy of history and human care. Named after the pharmacist Antoine-Augustin Parmentier, this dish was born from his pioneering efforts to promote potatoes as a staple food, addressing the famine that plagued France at the time. Unlike the British Shepherd’s Pie, which features lamb, Hachis Parmentier stars beef, enriched by a braising process with red wine and beef stock that imparts a deeper, more robust flavour. Each bite seems to tell a story of the French reverence for ingredients and their love for life.
The Secret of Beef Cheek
To craft a divine Hachis Parmentier, the choice of beef is paramount. The star ingredient here is beef cheek, an unassuming yet immensely promising cut. Its tender texture, rich in collagen, melts in the mouth after long, slow braising, delivering a sticky mouthfeel and intense meaty aroma. For a simpler option, beef shoulder, rib, or even ground beef can suffice, but the unique flavour of beef cheek is undeniably the essence of this dish. Braised with red wine, beef stock, and a bundle of herbs (bay leaves, thyme, and rosemary), the beef releases profound aromas over low heat, forming the flavor core of the dish.
Crafting Velvety Mashed Potatoes
The crowning glory of Hachis Parmentier is its velvety mashed potato layer. Select soft, fluffy potatoes and preheat the oven to 160°C. Place the potatoes on a baking tray lined with parchment paper and coarse salt, then bake for 1.5 to 2 hours until tender. Carefully scoop out the soft flesh and mash it gently, gradually incorporating a simmering mixture of butter, heavy cream, and nutmeg to avoid a runny consistency. After sieving, the mash becomes silky smooth, ready to be piped into elegant swirls atop the beef ragu, enhancing both the visual appeal and textural pleasure.
A Rich Flavours of Cottage Pie
When the French beef cottage pie emerges from the oven, the golden Gruyère cheese exudes a toasty aroma, while the creamy mashed potatoes meld seamlessly with the rich beef ragu below. After 2.5 hours of braising, the beef cheek transforms into a melt-in-the-mouth tenderness, its collagen-rich texture mingling with the subtle acidity of red wine and the fresh notes of herbs, creating layers of flavour that linger on the palate. Paired with a crisp salad, this dish is not just a feast for the taste buds but a soothing balm for the soul, embodying the warmth and refinement of French cuisine.
Hachis Parmentier may seem intricate, yet it embodies the core philosophy of French cuisine: using simple ingredients and meticulous techniques to create profoundly moving flavours. From the slow braising of beef cheek to the silky mashed potatoes, each step reflects respect for ingredients and a passion for life. On a leisurely weekend afternoon, try your hand at this French classic, turning your kitchen into a stage for shared happiness with loved ones, savouring the warmth and beauty of France.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients (serve 4)
Braised Beef Cheek:
Beef Cheek | 1 kg |
|---|---|
Red Wine | 200ml |
Beef Stock | 400ml |
Carrots | 2 each |
Onion | 1 each |
Tomato Paste | 1 tbsp |
Bouquet garni | 1 each |
Salt | to taste |
Butter | 10g |
Parsley | few sprigs |
Mashed Potatoes:
Potato | 500g |
|---|---|
Butter | 70g |
Thickened Cream | 300g |
Salt | 1 tsp |
Nutmeg | to taste |
Gruyère Cheese | to taste |
Steps
Braised Beef Cheek
1.
Preheat the oven to 160°C. Peel and chop the carrots; finely chop the onion; chop the parsley; tie the herbs into a bouquet garni; sprinkle some rock salt in a baking dish and place the potatoes in it.
2.
Cut the beef cheeks into chunks and sprinkle with some salt. Start by searing the beef cheeks until browned on the surface, then sear the vegetables (onion and carrots) until coloured.
3.
Once the vegetables are coloured, add the tomato paste and stir well. Return the seared beef cheeks to the pot and add the bouquet garni.
4.
Pour in the red wine and cook until half of it has evaporated, then add the beef stock. Bring to a boil.
5.
Place in the oven to braise at 160°C for about 2.5 hours, or until the beef cheeks are very tender. At the same time, bake the potatoes in the oven for 1.5–2 hours.
6.
Once braised, strain the remaining liquid, then shred the beef cheeks.
7.
Return the shredded beef cheeks and the strained stock to the pot, add butter and cook until thickened. Finally, add chopped parsley, season to taste, and transfer to a baking dish.
Mashed Potatoes:
8.
Place the heavy cream, butter, nutmeg powder and salt in a saucepan and heat over low heat until just boiling, then turn off the heat.
9.
Peel the potatoes and mash them.
10.
After mashing, gradually add the butter and cream mixture in two or three batches, mixing thoroughly.
11.
Pass the mashed potatoes through a sieve to make them smooth and creamy, then transfer to a piping bag.
Assembling:
12.
Preheat the oven to 210°C. Pipe the mashed potatoes over the beef mixture and sprinkle the surface with an appropriate amount of grated Gruyère cheese. Bake at 210°C for 15-20 minutes, or until the surface is golden brown and crispy.
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