Hachis Parmentier

Before starting this Hachis Parmentier recipe, make sure you have organised all the necessary ingredients.

Peel the potatoes...

... and boil them à l'anglaise for about 30 minutes.

Cut the cold pieces of beef (leftover from a stew or pot-au-feu) with a knife...

... and process in a meat mincer, using a large grid (perforations of 6mm diameter or bigger).

Set the meat aside in the fridge.

Slice the onion and garlic. For an easier and quicker operation, I recommend using the 'Alligator' onion chopper.

In a non-stick frying pan, sweat the onion in butter.

Stir frequently. When the onion is translucent, turn off the heat and set aside.

Chop the parsley.

In a stainless steel mixing bowl, place the minced meat, chopped parsley, onions...

... and the egg. Season with salt and pepper...

... and combine all the ingredients.

Once cooked, drain the potatoes.

Mash the potatoes using a food mill.

Add the butter to the mashed potatoes, and the hot milk. Combine well until smooth.

Season with salt, Espelette pepper and nutmeg.

Butter a gratin dish.

Spread half of the potato mash at the bottom of the dish.

Add the meat...

... and make another layer with the remaining mash.

Even the surface.
Variation: You can sprinkle some grated cheese or breadcrumbs on top.

Preheat the oven to 200°C (gas 6), then bake until the surface is a nice golden.

When ready, remove from the oven and serve immediately.