Hachis Parmentier is the Parisian equivalent to the traditional Cottage and Shepherds Pie. Created out of necessity, comfort and rooted to nourish the soul. Irrefutable romance and enduring French appeal make this your most comforting dish for friends and family.
I love serving this during long family weekends, when the girls are coming over and when I am too exhausted to cook. Made for ease, elegance and the best of herbed flavors. Quite simply, it’s easily our favorite dish!
1 pound pastured ground beef
3 pounds sweet potato
3 carrots, diced small
½ spanish onion, diced small
3 celery stalks, diced small
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
fine sea salt ( I like smoked maldon)
pre-heat oven to 400
For the Sweet Potato Puree
Place the unpeeled sweet potatoes onto a sheet pan fitted with parchment paper. Gently place into the oven to roast for 1 hour. Remove once caramelized and bubbling. I like using the smaller sweet potatoes since those brown up much quicker.
Once cooked through, remove from the oven and let cool. When safe to handle gently peel back the skin and discard. Place the peeled sweet potatoes into a mixing bowl fitted with a paddle attachment and mix on low. Combine well into a delicate mashed puree and set aside.
Using a large cast iron or dutch oven, drizzle olive oil into the pan and set your stovetop to medium heat. Once warmed, add the diced onions, celery and carrots to the pan. Sautee the mirepoix gently and combine well. When the vegetables are translucent and cooked through, add the ground beef, fresh minced rosemary, thyme and fine sea salt for taste.
Gently stir the ground beef, herbs and vegetables till well combined. Let simmer and stir well till the beef is cooked through.
How to Plate
Pour the base mixture of ground beef, herbs and vegetables into a deep fitted serving platter. Gently spread the top with the pureed sweet potato and sprinkle with smoked maldon and fresh minced rosemary. The synergy between those two are fantastic bringing such an amazing element of flavor to the dish. Believe me, you are going to love it!
Another favorite is to use small ramekins in lieu of a traditional platter. Everyone can have their very own personal Shepherds Pie or can simply just save them for later and eat for the weeks morning breakfast. What I am trying to say is… there are endless possibilities with this dish.