I was first exposed to Hachis Parmeniter at a quaint little French bistro in my city. Hachis parmentier is essentially French shepherd’s pie, however, it is seasoned with herbes de provence. A combination of lavender, marjoram, oregano, basil, rosemary and a few other spices. The chefs special was a lamb neck hachis parmeniter, seasoned to perfection with a layer of melted, nutty gouda on top. I was instantly drawn to the dish because of the cheese. However, I was hesitant because of the words lamb neck. I am glad that our server convinced me otherwise. Lamb neck is tender and sinewy, and incredibly flavourful.
In fact, the lamb neck hachis parmentier was so delicious that I went back a couple of weeks later to indulge in the dish. Sadly, the restaurant changed their menu and I was left with only the distant memory of such a delectable meal.
Fast forward a few months later and I came across a video by Entertaining with Beth on a French-inspired dinner party menu. The main meal being hachis parmentier. I couldn’t wait to give it a try! Needless to say, hachis parmentier has become a staple favourite in my household. And it is so easy to make, that it can easily function as a weeknight meal. You don’t even need to have a fancy party – unless of course, you want too! 🙂
The meat sauce for this dish is hearty and flavourful. You will get hints of spices like thyme and rosemary that is complemented by the floral undertone of lavender. The red wine immediately adds depth to the sauce, adding notes of oak and cherry. Pair this meal with a fresh spring salad and a glass of your favourite wine.
This dish is hearty and flavourful with hints of thyme and rosemary, complemented by the floral undertone of lavender. The red wine immediately adds depth to the sauce, adding notes of oak and cherry. Pair this meal with a fresh spring salad and a glass of your favourite wine.
Prep, boil and drain the potatoes (once tender). Add the butter, rosemary, milk, full cream and salt n' pepa. Mash until creamy. Adjust taste as needed.
In the meantime, cook beef until browned. Set aside. In a large saucepan, sauté onion in olive until translucent and fragrant. Add the garlic and thyme. Stir until garlic is slightly browned. Add the beef.
Place beef mixture in a large oven-safe casserole dish. Top with a single layer of potatoes; sprinkle over top with cheese.
This recipe is slightly adapted from Entertaining with Beth.
If not baking right away, cover with foil and refrigerate. When ready to bake, place in a 375-degree oven, and bake covered for 30 minutes, and broil on high until cheese is bubbling and lightly browned (keep an eye out!).