Hachis Parmentier (French Shepherd's Pie) Recipe

• 1.5 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1/2 cup grated Gruyère cheese
• 1 tbsp olive oil
• 1 lb ground beef (preferably 80/20)
• 1/2 lb ground veal
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup beef stock
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves, chopped
• 1 bay leaf
• 1/4 cup fresh parsley, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg

Hachis Parmentier Instructions

1. Place the peeled and chunked Yukon Gold potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the finely diced onion and carrots, and sauté until softened, about 5 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
4. Add the ground beef and ground veal to the skillet. Season with kosher salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8 minutes.
5. Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
6. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
7. Add the beef stock, chopped thyme, and bay leaf. Simmer the mixture until most of the liquid has evaporated and the mixture is thick, about 10 minutes. Remove the bay leaf and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Set aside.
8. Once the potatoes are tender, drain them well and return to the pot. Add the unsalted butter, heavy cream, and whole milk. Mash until smooth and creamy. Season with kosher salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Stir in half of the grated Gruyère cheese.
9. Preheat your oven to 400°F (200°C).
10. Spread the meat mixture evenly in the bottom of a baking dish. Spoon the mashed potatoes over the meat, smoothing the top with a spatula. Sprinkle the remaining Gruyère cheese evenly over the potatoes.
11. Bake in the preheated oven until the top is golden brown and the filling is bubbling around the edges, about 25-30 minutes.
12. Remove the dish from the oven and let it rest for 10 minutes before serving to allow the layers to set.