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Hachis Parmentier (shepherd's pie) Recipe

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This recipe for Hachis Parmentier (shepherd's pie), by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, March 28, 2006


1 lb. ground round steak
1/4 lb. bacon, finely chopped
1 T oil
1 garlic clove, chopped
2 shallots, chopped
1 medium onion, chopped
1 T. parsley, chopped
2 T. tomato paste
2 T. dry white wine
2 lb. potatoes, peeled and cubed
3 T unsalted butter
Grated nutmeg
1/2 cup grated Gruyer cheese

Cook the bacon over low heat until nearly crisp.

Add steak and cook over medium heat and cook until browned.

Add the garlic, shallots, onion, parlesy, tomato past, wine and
salt and pepper.

Stir and simmer, partiallly covered, for 2 hours, stirring

Boil the potatoes until tender, about 10 minutes.

Drain the potatoes, mash and mix with 2 T. of the butter.
Season with salt and pepper and a generous portion of nutmeg.

Preheat the oven to 450 degrees.

Butter a shallow ovenproof 9 by 13-inch casserole or overproof
glass baking dish.

Spread a layer of potato on the bottom of the casserole.

Place all of the meat mixture on the potato layer and cover with
the remaining potato.

Sprinkle with the cheese and dot with the remaining tablespoon
of butter.

Bake 20 minutes, until the cheese is melted and lightly browned
and the dish is hot throughout.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours




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