Hachis parmentier, a French classic

Changes – Charles Bradley

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Salut, salut

Last time, I talked to you about low temperatures here and the fact that because of that, I took a subscription to hot and heavy meals and today’s recipe is absolutely perfect for this category of meals. This time it’s not a soup (see the bacon and potato soup) but a tough meal; the hachis parmentier. Typically French although I think that the cottage pie and the sheppard pie are quite similar to it. Let’s do this, with nothing else but simplicity.

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For 4 or 6 people (you never how much greedy people eat haha). I’ll give you the ingredients for the puree first and then after the / for the meat: 1kg potato, 20cl milk, 1 tbsp creme fraiche, 50g butter, salt / 500g minced beef, 1 onion, 1 carrot, 25g butter, salt and pepper.

Prep: 10 to 15mn — Cook: 30mn + 10 to 15mn

Peel the onion and chop it, peel the carrot and dice it. Put the potatoes in a saucepan and let them cook in a boiling water with salt, it will take 20 to 30mn to cook.

Put the butter in a pan and let it melt, add the carrot and the onion, cook for 2 or 3 mn. Add the minced beef, salt and pepper in the pan and hop, let it cook for about 10mn.

Preheat the oven to 230°.

Put a knife into your potatoes, if it runs through that means they are ready and that you can peel them. You’ll have to be very careful because they might be really hot. Once peeled, put them back in the saucepan and press them with a masher. Stir in the butter, the milk, the creme fraiche and salt.

Take a plate, put the meat in and then the puree. Hop, to the oven for 10 to 15mn. If you can, grill for 2mn.

Oh, what a pleasure to seat around the table with such a nice meal! The amazing thing with this meal is that you actually have 2 in 1, you still can eat the puree without the meat.

I wish you a lovely week-end, des bisous.

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