Hamdi Saidani This delicious Julia Child’s Hachis Parmentier is a comforting, French-style shepherd’s pie with a rich, savory beef filling and a creamy, buttery mashed potato topping. It’s an easy, hearty meal perfect for any night. You can customize it with pantry staples, and the crispy Parmesan crust adds the perfect finishing touch!
Ingredients Needed
For the Potato Topping:
- 3 pounds russet potatoes (about 6 medium), peeled and cubed
- Kosher salt and freshly cracked black pepper, to taste
- ½ cup (4 oz) sour cream
- 2 sticks (1 cup) unsalted butter, melted
- 2 large egg yolks
- ¼ cup chopped fresh parsley
- ½ cup whole milk, warmed (add as needed)
- ½ cup grated Parmesan cheese
For the Filling:
- ¼ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, divided
- 1 large carrot, small diced
- 1 medium parsnip, peeled and small diced
- 1 medium celery stalk, small diced
- ½ large white onion (or 1 small), small diced
- Kosher salt and freshly ground black pepper, to taste
- 3 small or 2 large cloves garlic, minced
- 2 tablespoons tomato paste
- 2 pounds ground chuck (75/25%)
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried thyme
- ½ cup red wine (one you like to drink)
- 2 to 3 teaspoons red wine vinegar
- ½ cup chopped fresh parsley, plus more for garnish
How To Make Hachis Parmentier
- Prepare the Potatoes: Peel and cube the potatoes into 1-inch pieces. Place them in a large pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil and cook until fork-tender, about 10 minutes. Drain and pass through a ricer into a large bowl.
- Mix the Mashed Potatoes: Stir in the sour cream, melted butter, egg yolks, and parsley. Add the warmed milk as needed for a smooth consistency. Mix in Parmesan cheese, then season with salt and pepper. Set aside.
- Cook the Vegetables: In a 12-inch oven-safe skillet, melt 2 tablespoons butter over medium-high heat. Add the carrot, parsnip, celery, and onion. Season with salt and sauté for 6–7 minutes until softened.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
- Brown the Beef: Add the ground chuck, fresh thyme, dried thyme, salt, and pepper. Cook until the meat is no longer pink, breaking it apart with a spoon for a fine texture, about 5 minutes.
- Deglaze with Wine: Pour in the red wine, stirring to scrape up any browned bits. Let it cook until the liquid is mostly reduced, about 10 minutes.
- Finish the Filling: Stir in the red wine vinegar and chopped parsley. Remove from heat and let the mixture cool for 15 minutes. Taste and adjust seasoning if needed.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Assemble the Dish: Spread the beef mixture evenly in the skillet. Top with the mashed potatoes, smoothing them out gently.
- Add the Final Touches: Melt the remaining 2 tablespoons butter and drizzle over the potato topping. Sprinkle with Parmesan cheese.
- Bake to Perfection: Transfer to the oven and bake until the topping is golden brown, about 40 minutes.
- Garnish and Serve: Sprinkle with fresh parsley before serving. Enjoy!
Recipe Tips
- Use a Potato Ricer for Creamy Mashed Potatoes: A ricer makes the potatoes smooth and fluffy without lumps. If you don’t have one, mash them well to avoid a grainy texture.
- Let the Meat Mixture Cool Before Topping: If the filling is too hot, the mashed potatoes may slide or become too soft. Let it cool for about 15 minutes before adding the topping.
- Season Every Layer: Add salt and pepper to the potatoes, meat, and vegetables separately. This builds deep, balanced flavors in every bite.
- Bake Until Golden and Crispy: The buttery Parmesan topping creates a crispy, flavorful crust. Bake until the top is golden brown for the best texture.
- Deglaze the Pan for Richer Flavor: Scrape up browned bits with red wine while cooking the meat. This adds a deep, savory taste to the dish.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Hachis Parmentier to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Store leftover Hachis Parmentier in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover Hachis Parmentier in the oven at 350°F for 20–25 minutes covered with foil for the best results, or use the microwave in 1-minute intervals on medium power, stirring halfway until hot.
Nutrition Fact
Serving Size: 100 g
- Calories: 145 kcal
- Total Fat: 9.59 g
- Saturated Fat: 3.75 g
- Cholesterol: 34.1 mg
- Sodium: 348 mg
- Potassium: 218 mg
- Total Carbohydrate: 9.07 g
- Dietary Fiber: 0.13 g
- Sugars: 5.11 g
- Protein: 5.44 g
More Julia Child Recipes:
- Julia Child Scalloped Potatoes
- Julia Child Potato Au Gratin
- Julia Child Potatoes Dauphinoise
- Julia Child Bruschetta Recipe
- Julia Child Beef Stroganoff
Julia Child Hachis Parmentier
Description
This delicious Julia Child’s Hachis Parmentier is a comforting, French-style shepherd’s pie with a rich, savory beef filling and a creamy, buttery mashed potato topping. It’s an easy, hearty meal perfect for any night. You can customize it with pantry staples, and the crispy Parmesan crust adds the perfect finishing touch!
Ingredients
For the Potato Topping:
For the Filling:
Instructions
- Prepare the Potatoes: Peel and cube the potatoes into 1-inch pieces. Place them in a large pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil and cook until fork-tender, about 10 minutes. Drain and pass through a ricer into a large bowl.
- Mix the Mashed Potatoes: Stir in the sour cream, melted butter, egg yolks, and parsley. Add the warmed milk as needed for a smooth consistency. Mix in Parmesan cheese, then season with salt and pepper. Set aside.
- Cook the Vegetables: In a 12-inch oven-safe skillet, melt 2 tablespoons butter over medium-high heat. Add the carrot, parsnip, celery, and onion. Season with salt and sauté for 6–7 minutes until softened.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
- Brown the Beef: Add the ground chuck, fresh thyme, dried thyme, salt, and pepper. Cook until the meat is no longer pink, breaking it apart with a spoon for a fine texture, about 5 minutes.
- Deglaze with Wine: Pour in the red wine, stirring to scrape up any browned bits. Let it cook until the liquid is mostly reduced, about 10 minutes.
- Finish the Filling: Stir in the red wine vinegar and chopped parsley. Remove from heat and let the mixture cool for 15 minutes. Taste and adjust seasoning if needed.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Assemble the Dish: Spread the beef mixture evenly in the skillet. Top with the mashed potatoes, smoothing them out gently.
- Add the Final Touches: Melt the remaining 2 tablespoons butter and drizzle over the potato topping. Sprinkle with Parmesan cheese.
- Bake to Perfection: Transfer to the oven and bake until the topping is golden brown, about 40 minutes.
- Garnish and Serve: Sprinkle with fresh parsley before serving. Enjoy!
Notes
- Use a Potato Ricer for Creamy Mashed Potatoes: A ricer makes the potatoes smooth and fluffy without lumps. If you don’t have one, mash them well to avoid a grainy texture.
- Let the Meat Mixture Cool Before Topping: If the filling is too hot, the mashed potatoes may slide or become too soft. Let it cool for about 15 minutes before adding the topping.
- Season Every Layer: Add salt and pepper to the potatoes, meat, and vegetables separately. This builds deep, balanced flavors in every bite.
- Bake Until Golden and Crispy: The buttery Parmesan topping creates a crispy, flavorful crust. Bake until the top is golden brown for the best texture.
- Deglaze the Pan for Richer Flavor: Scrape up browned bits with red wine while cooking the meat. This adds a deep, savory taste to the dish.
Julia Child Hachis Parmentier
