Hachis Parmentier or French Style Shepherd's Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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