Hachis Parmentier from Around My French Table: More Than 300 Recipes from My Home to Yours (page 258) by Dorie Greenspan

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lissabeebe on January 29, 2025

    This recipe is on regular rotation at my house. I make it whenever I have leftover roast beef. I do add veggies. To keep it moist I make sure there is enough liquid before adding the potato layer— very moist but not soupy. We are dairy free so I make my own dairy-free mashed potatoes (with chicken broth instead of cream) and omit cheese topping. Very flavorful (and popular) even without the dairy.

  • mrsmadam on January 20, 2025

    I made this per recipe, using 1# of chuck and 1/2# of mild Italian sausage. I used the carrot that was left and added two more small carrots, cut pea size, in the final stage of the meat prep. While this was good we both prefer the more traditional Shepherd's Pie found on Serious Eats (https://www.seriouseats.com/shepherds-pie-beef-lamb-recipe).

  • et12 on August 15, 2020

    Best when using a smoked cheese on top

  • Zosia on April 30, 2020

    I made the quick version with ground beef. It was okay but the flavour paled in comparison to the cube steak version. It didn't help that I used particularly tasteless russet potatoes (the last of the 5kg bag, thank goodness!) that no amount of cream and cheese could rescue.

  • Jviney on April 17, 2018

    One of our favourites for sure. It’s a fun dish to serve to guests because they aren’t sure quite what they’re eating...the meat has such an interesting texture and flavour. Highly recommend.

  • Zosia on February 04, 2018

    I've made this many times exactly as written - the recipe really doesn't need any adjustments - but my latest version was made without sausage meat and with sirloin tip roast. Still delicious! A family favourite.

  • MollyB on January 30, 2017

    Great winter comfort food. I just made it for the first time from scratch, using cube steak and adding in some of the vegetables leftover from simmering the beef. I topped the potatoes with Manchego instead of Gruyere, as that was what I had on hand, and it worked well. I've previously made the quick bonne idee version with ground beef, and that was really good, too. But the full version has a greater depth of flavor and the texture was a little more interesting; worth doing if you have the time and ingredients. Served it with roasted broccoli, which was a good match.

  • chawkins on October 07, 2015

    Did not have an hour and half for boiling the beef, so went with the quick version from the bonne idee using 93% lean ground beef and hot Italian sausage. Also added the onion, carrot and celery that were supposed to boil the beef with in the ground meat mixture together with garlic, thyme and a copious amount of parsley. Also use Jarlsberg instead of suggested Gruyere/Comte/Emmenthal.

  • JKDLady on September 08, 2015

    I made this exactly as written, including using cube steak, which I have never used for. I did not add the bouillon because we like our foods with less salt. I did serve this to company, and they went back for seconds. I would rate this a 5+. I thought the butter and cream in the sauce made it a more special/richer dish. I served this with sautéed Swiss chard. Truly a note worthy meal. Yes, it does take time to make, but it can be made in stages with the final cooking of only 30 minutes. Definitely a winter dish.

  • Delys77 on December 16, 2011

    I went with the ground beef suggestion from bonne idee and this worked out really well. The thyme and garlic add just the right note, plus I added parsley and chives which really brought out the flavor of the meats. I went with just milk for the potatoes and they were just fine. For my Pyrex pan I we t with a recipe and a half and it made a good six servings. Great family comfort food.

  • TrishaCP on September 19, 2011

    I made this with lamb stew meat, and lamb merguez sausage, which had just the right note of spicy. I don't think the butter was really needed inside the potatoes, but definitely put some on the top to help with the browning- the browned crust is the best part. I also omitted the cream to no ill effect.

  • L.Nightshade on May 22, 2011

    I used a chuck roast, and Italian mild sausage. I chopped the vegetables and kept them with the meat. I used cave-aged gruyere on top of the riced and creamed potatoes. As blue room states, this dish does require quite a bit of kitchen time when started from scratch. We thought this dish was pretty tasty comfort food. Not something I'd ever serve to guests, but great for family. It would be a handy dish to throw together when you already have something like leftover pot roast, instead of starting the meat from the raw, uncut state. I remembered seeing this online somewhere, plated in rounds. It may be hard to see, but I cut each serving with a large tomato can. Mr Nightshade had three helpings, so I guess that makes it a hit. Definitely a satisfying, wintry supper.

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Reviews about this recipe

  • Kate Cooks the Books

    Every now and then you find a recipe that speaks to you on an entirely different level. A recipe that you think about long after you’ve eaten it.

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