🥔 Hachis Parmentier
Hachis parmentier is the French answer to cottage pie: a layer of seasoned minced beef cooked with onion, covered with smooth mashed potato enriched with butter and cream, then baked until the top turns golden. It is soft, rich and comforting, and is served hot in generous squares, often with a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g minced beef
- 1 kg potatoes, peeled
- 1 onion, finely chopped
- 40 g butter
- 100 ml cream
- 1 tbsp oil
- Salt, pepper and nutmeg
- Fresh parsley, chopped
Method
- Boil the potatoes in salted water for 20 minutes until tender.
- Meanwhile fry the onion in the oil, add the beef and cook until browned; season with salt, pepper and parsley.
- Mash the potatoes with the butter, cream, salt and a pinch of nutmeg.
- Spread the beef in a baking dish and cover with the mash.
- Bake at 200 °C for 20–25 minutes until golden on top.
How to make it lighter
- Use lean minced beef (5% fat) and pour off any fat after browning.
- Replace part of the cream with potato cooking water; 1 tbsp butter ≈ 100 kcal.
- Add grated carrot or chopped mushrooms to the meat layer for more volume.
History
The dish is named after Antoine-Augustin Parmentier, the 18th-century pharmacist who promoted the potato as food in France. It began as a thrifty way to use leftover boiled or roasted beef and remains a classic of French home cooking and school canteens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →