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Shepherd's Pie (Hachis
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Shepherd’s Pie (Hachis Parmentier)
Parisian Home Cooking:
Conversations, Recipes, and
Tips from the Cooks and Food
Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co.
Makes 4 to
“For a simple dish of mashed potatoes and leftover meat, this recipe borders
the baroque with its liberal use of wine, butter, and cream. If you’re
used to a shepherd’s pie made with ground beef, you’ll be happy that you
made this ‘hachis parmentier’, for it’s truly sumptuous. Using raclette
cheese is a variation that I
love, because, when melted, the cheese
intoxicates with its overpowering aroma. Aged imported Gruyère or
Emmenthaler will work fine, though. The dish is
ready when the potatoes puff
and the golden, bubbly surface cracks.”
2 1/2 pounds large new potatoes
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
A few tablespoons milk, as needed
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1 onion, finely diced
1 carrot, finely diced
2 stalks celery, finely chopped
1 tablespoon all-purpose flour
1 1/4 cups dry robust red wine, such as Merlot
3 cups finely chopped cooked beef, lamb,
or pork (about 1 3/4 pounds)
1/2 teaspoon dried thyme
1 cup grated raclette, Gruyère,
or Emmenthaler cheese
Preheat the oven to 375 degrees F.
2. Boil the potatoes in their jackets until tender, 15 to 25
peel, and mash them. Mix in 4 tablespoons of the butter and
stir in the
cream. If the potatoes seem dry, add a little milk. Add the
salt and pepper to taste. Cover and set aside.
3. Meanwhile, cook the onion, carrot, and celery in the
remaining 2 tablespoons butter in a covered large skillet over medium-low
soft, 5 to 7 minutes. Stir in the flour and slowly add the wine.
the mixture thickens, about 2 minutes. Add the beef,
pepper to taste. Cover and cook for 2 minutes.
4. Transfer the contents of the skillet to a 2-quart baking
the mashed potatoes on top and sprinkle with the cheese. Place
the dish in
the oven and bake until golden and bubbling, 30 to 40
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