Ingredients
Check off ingredients as you go
For the meat
- 500 g (1.1 lb) ground beef (minced beef)
- 2 cloves garlic, finely chopped
- 1 bay leaf
- 1 small onion, thinly sliced
- 1 level Tbsp double-concentrated tomato paste (optional)
- A few sprigs of parsley, chopped
- Salt, pepper
For the mashed potatoes
- 1.5 kg (3.3 lb) potatoes
- a drizzle of olive oil
- a pinch of nutmeg
- Salt, pepper
For the golden top
- 1 large egg, beaten
- breadcrumbs
Making the mashed potatoes and the meat
Peel the potatoes, cut them in half and put them in a saucepan of lightly salted boiling water. Cook for about 20 minutes, until tender (the tip of a knife should slide out easily).
Meanwhile, put the ground beef in a saucepan and sear it (dry, just until it changes color), then add the onion, garlic and bay leaf. Let them sweat a little, then add a small drizzle of oil, mix well, and pour in enough water to just about cover the meat (no more). Cover and cook over medium heat for 10 minutes. Once cooked, remove the bay leaf, stir in the tomato paste and parsley, and mix.
Drain the potatoes and mash them. Season with salt and pepper, add the nutmeg and the drizzle of olive oil; your mash should be soft and smooth.
Assembling the hachis parmentier
- In a baking dish, spread a layer of mashed potatoes, pressing it down well. Cover with a layer of meat along with its juices (this keeps the whole dish from being dry), then cover with another layer of mash and score the top with a fork.
For a golden, gratinéed top, brush with the beaten egg, sprinkle lightly with breadcrumbs and bake at 200°C (400°F) for 20 to 25 minutes. The top should be nicely browned.
Serve hot with a nice green salad.
Tips and variations
- Instead of bay leaf and parsley, you can use thyme and rosemary.
- If you’re making it ahead, just cook the components separately, that is, up to step 3, and assemble at the last minute before it goes into the oven.