Hachis Parmentier is a classic of French family cooking. A filling of beef and vegetables is covered with mashed potatoes, then browned in the oven. This recipe distinguishes between preparation with raw ground beef and meat that is already cooked. Its name pays tribute to Antoine-Augustin Parmentier, who helped popularize the potato in France. Preparation Cooking Total Difficulty Servings Cost Calories approx. 35 min approx. 45 min, with filling preparation during potato cooking Approx. 1 hr 20 min, to be adapted to internal cooking ★☆☆☆☆ Easy 6 people Depending on ingredients Estimation not calculated for this recipe To organize the preparation, cook the potatoes while you prepare the filling. Times vary depending on the size of the pieces, the dish, and the oven; they do not replace checking that the center is properly cooked. 🛒 Ingredients (6 people) For the mash 1.2 kg of potatoes suitable for mashing (Bintje, Agria, or Monalisa) 120 g of unsalted butter 20 cl of hot whole milk 10 cl of heavy cream Fine salt, white pepper A pinch of freshly grated nutmeg For the meat 700 g of raw ground beef or chopped pre-cooked beef, depending on the method indicated below 2 onions 2 garlic cloves 2 carrots 2 tablespoons olive oil 20 g butter 10 cl beef broth 1 tablespoon tomato paste (optional) 2 tablespoons chopped fresh parsley Salt, pepper For the topping 120 g grated Gruyère or Comté cheese A few knobs of butter 2 tablespoons breadcrumbs (optional, for a crunchier crust) 🔪 Recommended Utensils Suitable kitchen knife — for dicing onions and carrots Cutting board — stable and cleaned between preparations Cheese grater — model compatible with the chosen cheese Potato masher — for mashing the potatoes; a suitable food mill is another option Large pot — for boiling the potatoes Frying pan or skillet — for the meat filling Baking dish — oven-safe and, if used, broiler-safe Food thermometer — to check the temperature in the center of the dish 👨🍳 Preparation 1. Cook the potatoes Peel the potatoes and cut them into uniform pieces. Place them in a large pot of cold salted water. Bring to a boil and cook for approximately 20 to 25 minutes until a knife blade sinks in without resistance. Drain thoroughly. 👨🍳 CuisinerTelUnChef Chef's Tip Choose a variety suitable for mashed potatoes. After draining, you can return the potatoes to the pot over low heat for about 2 minutes, while watching, to evaporate some of the moisture. The goal is to avoid a watery mash. 2. Make the homemade mash Mash the potatoes with a potato masher or a suitable food mill. Avoid working them for too long in a mixer, which can result in a gluey texture. Incorporate the butter in cubes, then the hot milk and cream gradually. Season with salt, white pepper, and nutmeg. Mix gently and adjust the liquid according to the texture obtained: the mash should be able to cover the meat without running. 👨🍳 CuisinerTelUnChef Chef's Tip For a finer texture, use a fine-mesh food mill or push the mash through a sieve if desired. Add the milk gradually: the amount required depends on the variety and moisture content of the potatoes. 3. Prepare the meat filling Finely chop the onions, cut the carrots into small cubes, and mince the garlic. In a large skillet, heat the olive oil with the butter. Sauté the onions for about 5 minutes, add the carrots for about 5 minutes, then the garlic for 1 minute. Continue slowly if the vegetables remain too firm. With raw ground beef: add the meat, breaking it up, and cook while stirring. The FoodSafety.gov benchmark for ground meat is 71 °C (160 °F) internally; color alone is not enough. Add the broth and the optional tomato paste, then let it reduce for about 5 minutes, until you have a moist filling without excess liquid. With pre-cooked beef: use only properly stored leftovers that are still within their shelf life. Add the ground or shredded meat to the vegetables, then the broth and the optional paste. Reheat without trying to sear it like raw meat. The finished dish must reach 74 °C (165 °F) in the center, the benchmark for mixed dishes and reheating leftovers. Add the parsley and adjust the seasoning. Reference: FoodSafety.gov safe minimum internal temperatures. 👨🍳 CuisinerTelUnChef Chef's Tip Pre-cooked meat can be suitable for hachis, but this new preparation does not reset its shelf life. If in doubt about the storage conditions or shelf life of leftovers, do not use them. 4. Assemble the hachis Parmentier Preheat the oven to 200 °C (400 °F). Grease a large baking dish. Spread the meat filling evenly. Cover with the mash and smooth the surface with a spatula. Use a fork to draw lines to encourage browning. Sprinkle with grated cheese and, if desired, breadcrumbs. Add a few knobs of butter. 5. Bake through and brown Bake for approximately 25 to 30 minutes, adjusting for the thickness and starting temperature. Verify 74 °C (165 °F) in the center of the dish with a food thermometer, without touching the bottom. Continue cooking if necessary: a golden crust does not prove that the center is hot enough. If the surface browns too quickly, cover with oven-safe protection. A broil finish is optional, only with a compatible dish and under constant supervision. Let rest for about 5 minutes before serving. 👨🍳 CuisinerTelUnChef Chef's Tip The lines increase surface relief and can encourage browning. Choose the cheese according to your taste and watch the browning process rather than imposing several minutes of broiling. 🍽️ Ideal side dishes Side dish Why Green salad with mustard vinaigrette Balances the richness of the dish Green beans Light and complementary Glazed carrots Sweetness and color Lamb's lettuce salad Freshness and lightness Pickles (Cornichons) Acidity that cuts through the richness of the dish Rustic bread For mopping up sauce — convivial 🌟 Gourmet variations Variation Modification Special feature Duck Hachis Shredded duck confit, pre-cooked and properly stored Melting version Lamb Hachis Ground lamb + cumin + coriander Adapt cooking to the meat used Vegetarian Hachis Cooked lentils + mushrooms + prepared spinach Meat-free Truffle Hachis A few drops of truffle oil in the mash Aromatic variation Pot-au-feu Hachis Cooked and chopped pot-au-feu beef Use consumable leftovers 🍷 Food and wine pairing Wine Region Why Red Bordeaux Bordeaux Elegant tannins, classic pairing with beef Côtes-du-Rhône Rhône Grenache + Syrah — complementary spicy notes Bourgueil Loire Light and fruity Cabernet Franc Saumur-Champigny Loire Supple and elegant ❄️ Storage and reheating Do not leave a large dish out at room temperature for long. Divide leftovers into small portions in suitable, shallow containers to facilitate cooling, then refrigerate immediately. If you used pre-cooked meat, take into account its previous storage time: assembling the hachis does not reset the clock. Situation Method Benchmark Refrigerator Small portions protected at 4 °C (40 °F) or less, after rapid cooling Prefer consumption within 3 days for a dish freshly prepared with fresh ingredients; shorter timeframe if ingredients require it Freezer Pre-cooked filling, before or after browning, in portions at −18 °C (0 °F) or less 3 months as a practical quality benchmark, not a guarantee independent of storage conditions Reheating Thaw in the refrigerator if necessary; reheat in the oven at 180 °C (350 °F), covered if the surface browns too quickly Reach 74 °C (165 °F) in the center; duration depends on portion size and starting temperature The broiler browns the surface but does not replace reheating the center. Do not freeze a mixture containing raw ground beef using the method intended for a prepared dish. 🥗 Nutritional values Older per-portion values have not been verified by nutritional calculation. They are therefore not presented as established results. The quantities of butter, cream, cheese, and the fat content of the meat strongly influence the result. Nutrient Information for this recipe Calories To be calculated based on actual ingredients and portions Protein Mainly provided by beef and dairy products Fat Variable depending on the meat, butter, cream, and cheese Carbohydrates Mainly provided by the potatoes Fiber Provided primarily by the potatoes and vegetables ❌ Errors to avoid Working the mash too long in a mixer: its texture can become gluey. Leaving too much liquid in the filling: reduce it without drying out the meat. Seasoning without tasting: adjust gradually, especially with broth or cheese that is already salty. Relying only on the golden crust: check the temperature in the center. Using leftovers of uncertain safety: a new round of cooking does not justify their use. Imposing the same time on a hot dish vs. one coming from the refrigerator: adjust cooking time accordingly. ❓ Frequently asked questions Can hachis Parmentier be prepared in advance? Yes, with a pre-cooked filling. Cool rapidly in suitable portions, store in the refrigerator, and respect the shelf life of the ingredients used. At mealtime, reheat until the center reaches 74 °C (165 °F); oven time will generally be longer than if assembled while still hot. Which meat should I use? Raw ground beef, to be cooked according to the dedicated method, or pre-cooked meat that has been properly stored. For variations, adapt cooking to the meat used and check the finished dish is hot throughout. Why use a potato masher? It allows you to mash the potatoes while controlling the texture without working them at high speeds. A suitable food mill is also appropriate. Add liquids gradually to avoid a mash that is too runny. Can hachis Parmentier be frozen? Yes, with a pre-cooked filling, before or after browning. Use suitable portions, cool rapidly, then freeze. Thaw in the refrigerator and reheat until the center reaches 74 °C (165 °F), without relying on a fixed time. Which cheese should I choose? Comté, Gruyère, Cantal, or Emmental can be used. Choose according to your taste, browning capability, and the salt already present in the dish. 🔗 Related guides Potato guide — choosing and preparing varieties based on use Stocks and soups guide — preparing the liquid bases for your recipes Herbs guide — using parsley and other herbs Oil or butter in cooking — choosing the right fat based on the preparation French cuisine — traditions, techniques, and recipes Cook like a chef with CuisinerTelUnChef To make this shepherd's pie a success, aim for a firm mash, a filling without excess liquid, and a dish that is hot all the way through. Use the right tools for these tasks without cluttering your kitchen with too many utensils: a knife, a cutting board, and a way to mash the potatoes are all you need for the basic preparation.