Prep 45 mins
Cook 30 mins
This is a European take on the traditional Shepherd's Pie recipe. I'm told it's named after Auguste Parmentier, the person who popularised potatoes in France in the 18th century. Serve this comforting dish with fresh peas or your favourite veggies.
- 750 g large new potatoes, washed and peeled
- 6 pieces streaky bacon, sliced into skinny strips
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 trimmed leeks, sliced into rounds
- 2 stalks celery, sliced
- 2 tablespoons vegetable oil
- 50 g butter
- 1 bay leaf
- 1 tablespoon fresh thyme leave
- 500 g minced chicken or 500 g beef (your choice)
- 4 tablespoons chopped parsley
- 100 g fresh breadcrumbs
- 4 tablespoons milk
- 50 g grated gruyere cheese, grated
- salt and pepper, to taste
- Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
- Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
- When the butter has melted, add the bacon, stirring to separate the pieces.
- Now add the onion, garlic, bay leaf and thyme.
- Cook for about five minutes.
- Add the leek and celery as well as salt and pepper to taste.
- Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
- Stir the chicken or beef into the vegetables.
- Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
- Increase the heat, stirring as the meat changes color.
- Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
- Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
- Mix the Gruyere with the remaining breadcrumbs.
- Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
- Serve immediately.