Hachis Parmentier {FFwD}

This week’s French Fridays with Dorie recipe is hachis Parmentier, a French version of shepherd’s pie. Unlike a classic shepherd’s pie, however, this one is made with finely chopped beef chuck and sausage in place of the ground beef. This adds a great depth of flavor that elevates this dish beyond your expectations for meat pie.

After gathering my ingredients, I began by cooking the beef into a broth with vegetables and spices.

The broth cooked down for about an hour and 45 minutes, until it reduced in volume by about half and the beef was cooked through.

For the filling, I removed the beef from the broth, chopped it finely with a chef’s knife, and added it to a skillet with the sausage, a teaspoon of tomato paste, salt, pepper, and some of the broth.

Then I boiled and riced the potatoes for the topping.

I assembled the hachis Parmentier, then topped it with grated Gruyère and dotted the top with butter.

I baked it for 30 minutes at 400°F, until it was bubbly and the top had begun to brown a bit.

I served the hachis Parmentier for dinner with a salad. My whole family loved it. My wife and I agreed that it was way better than any shepherd’s pie either of us had ever tasted.

Another success from Around My French Table. I’m enjoying this journey and the way it’s opening our minds and palates to a whole new world of cuisine.

Up next week: Marie-Helene’s Apple Cake