Go Back

Hachis Parmentier: French Shepherd's Pie

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 Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 large servings


  • 2 tbsp olive oil
  • 1 sweet onion (diced - you can also use shallots!)
  • 2 clove garlic (minced)
  • 2 tsp dried thyme
  • 2 lbs ground beef
  • 6 oz tomato paste
  • 1 cup beef broth
  • 2 bay leaf
  • 3/4 cups red wine
  • 2 tbsp herbs de provence
  • 2 tsp salt
  • 1 tsp freshly cracked pepper
  • 1/4 cup fresh chopped parsley

Topping Ingredients:

  • 4 cups boiled potatoes (I usually use about 12-17 potatoes!)
  • 1/4 cup butter
  • 1 tbsp dried rosemary
  • 1/2 cup milk
  • 1/2 cup full cream
  • salt + pepper to taste
  • 1/2 cup gruyere cheese (may need more)


  1. 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. 

  2. In the meantime, cook beef until browned. Set aside.  In a large saucepan, saut√© onion in olive until translucent and fragrant.  Add the garlic and thyme. Stir until garlic is slightly browned. Add the beef.  

  3. Add tomato paste, beef broth, salt, pepper, bay leafs, red wine, garlic and herbs de provence, to a boil. Immediately lower the heat and cover with a lid. Simmer until most of the liquid has evaporated, stirring occasionally. Taste, and adjust spices and salt according. Add the parsley and stir. 

  4. Place beef mixture in a large oven-safe casserole dish. Top with a single layer of potatoes; sprinkle over top with cheese.

  5. Bake at 375 for 20 minutes, cheese should be bubbling and lightly browned.

Recipe Notes

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!).