Hachis Parmentier is the classic French version of a cottage-shepherd's pie, and is the perfect use for leftover stew (see Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)). Here's my sunny French Provencal riff on the classic. I've topped the casserole with creamy seasoned mashed potatoes that are scraped with a fork for good browning, slices of fresh sun ripened tomatoes, olives, a drizzle of extra-virgin olive oil and a sprinkling of grated Gruyere cheese and it's baked until hot golden and bubbling. I hope you enjoy! Serve the Hachis Parmentier piping hot from the oven with a fresh green salad, a crusty baguette, and a nice bottle or glass of burgundy or rose wine. Salut! Recipe serves 6, but may be halved or increased to suit.
- 6 cups leftover burgundy beef stew (or your favorite stew)
- 8 cups hot mashed potatoes, prepared with
- 1⁄4 cup butter
- 1⁄4 cup creme fraiche or 1⁄4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 pinch nutmeg
- salt & pepper, to taste
- 8 pimiento-stuffed green olives
- 2 large tomatoes, thinly sliced
- 1⁄2 cup gruyere or 1⁄2 cup swiss cheese, grated
- 1 pinch garlic powder (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley, for garnish
- Preheat oven to 375°F.
- Butter a large baking dish.
- Spread the beef stew evenly in the bottom of the buttered dish.
- Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
- Spread mashed potatoes mixture evenly over the stew.
- Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
- Sprinkle with grated cheese and a pinch of garlic powder.
- Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
- Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
- Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!