French hachis Parmentier is the kind of dish that sneaks up on you. At first glance, it’s humble—ground beef, onions, and carrots baked beneath a layer of mashed potatoes—but just like its cousin, shepherd’s pie, it’s deeply comforting, surprisingly nuanced, and exactly what you want on a frigid night. But hachis Parmentier is a little softer and more classic; it’s focused on coaxing out the best flavor from good ingredients.
Hachis Parmentier is named for Antoine-Augustin Parmentier, an 18th-century French pharmacist and agronomist who is most known for his advocacy on a topic near and dear to me: People should eat more potatoes. Apparently at the time, potatoes were not particularly popular (they were feared, actually) in France—and Parmentier was really out there doing the most to change that. He published research on potato safety, and when that didn’t work he hosted potato-themed dinner parties for local celebrities like Benjamin Franklin and staged potato publicity stunts. Hachis Parmentier was named after Antoine-Augustin in part for the potato topping, and in part due to the dish’s resourcefulness. Originally, it was meant as a way to use up leftover minced pot au feu meat.
My version, like many today, relies on ground beef simmered with carrots and onions in red wine and beef broth. I like to add a dollop of Dijon mustard; it’s not traditional, but the sharpness balances the rich beef flavor in a way that tastes right to me. I add Gruyere cheese, egg yolks, and grated nutmeg to my mashed potato topping to ensure it’s rich, with a nutty depth that adds layered flavor to every bite. The top gets extra-golden in the oven, and every bite will make you extra-happy.
Why You’ll Love It
- It’s make-ahead-friendly. You can assemble the entire dish a day ahead and bake when you’re ready to wow a crowd (or just yourself)!
- An all-in-one meal. You’re getting beef, vegetables, and starch (in the form of perfectly cheesy mashed potatoes) in every bite.
Key Ingredients in Hachis Parmentier
- Cheesy mashed potatoes: Mash creamy boiled gold potatoes with Gruyere cheese, egg yolks, heavy cream, butter, and a little nutmeg for the perfect casserole topping.
- Ground beef: Lean ground beef is ideal so you don’t have to fuss with draining off excess grease.
- Aromatics: Garlic, carrots, and onions create a flavorful foundation for the beef filling.
- Dijon mustard: It’s not strictly traditional, but a spoonful of Dijon mustard adds a little sharp tang to cut through the rich beef filling and add balance.
- Red wine: You’ll only need 1/2 cup, so pick something you’ll enjoy drinking.
Helpful Swaps
- You can swap the Gruyere cheese for Comte or less-traditional (but still delicious) aged white cheddar.
- Add chopped leeks, mushrooms, or celery to the beef filling.
Storage and Make-ahead Tips
- The casserole can be assembled up to one day ahead, covered, and refrigerated. Uncover before baking, and add 10 minutes to the baking time.
- Leftovers can be refrigerated in an airtight container for up to four days.
