Entree: French Southern Territories – National Cuisine – Hachis Parmentier (A layered French casserole of seasoned minced beef topped with creamy mashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 38 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) russet or Yukon Gold potatoes, peeled and cut into chunks
- 3 tbsp (45 ml) unsalted butter, divided
- 1/4 cup (60 ml) whole milk
- 1 tbsp (15 ml) heavy cream (optional)
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely diced (about 5 1/4 oz (150 g))
- 1 garlic clove, minced (about 0.106 oz (3 g))
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) dry red wine or beef stock
- 3/4 cup (180 ml) beef stock
- 1 tsp (4 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 bay leaf (approx. 0.018 oz (0.5 g))
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 cup (50 g) grated Gruyère or Comté cheese (optional)
- 2 tbsp (30 ml) finely chopped flat-leaf parsley (for garnish)

Show original ingredient measurements

- 1 lb (454 g) russet or Yukon Gold potatoes, peeled and cut into chunks
- 3 tbsp (45 ml) unsalted butter, divided
- 1/4 cup (60 ml) whole milk
- 1 tbsp (15 ml) heavy cream (optional)
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely diced (about 150 g)
- 1 garlic clove, minced (about 3 g)
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) dry red wine or beef stock
- 3/4 cup (180 ml) beef stock
- 1 tsp (4 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 bay leaf (approx. 0.5 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 cup (50 g) grated Gruyère or Comté cheese (optional)
- 2 tbsp (30 ml) finely chopped flat-leaf parsley (for garnish)

Instructions

1. Step 1: Cook potatoes in a pot of salted boiling water until tender, 15–20 minutes. Drain well, return to pot, mash with 2 tbsp (28 g) butter and 1/4 cup (60 ml) milk (and 1 tbsp (15 ml) cream if using) until smooth; season with salt and pepper. Keep warm.
2. Step 2: While potatoes cook, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds.
3. Step 3: Increase heat to medium-high, add 1 lb (454 g) ground beef and brown, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
4. Step 4: Stir in 1 tbsp (15 g) tomato paste and cook 1 minute. Pour in 1/2 cup (120 ml) red wine or beef stock to deglaze, scraping browned bits. Add 3/4 cup (180 ml) beef stock, thyme, bay leaf, 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) pepper. Simmer gently until sauce thickens, 10–12 minutes. Remove bay leaf.
5. Step 5: Preheat the oven to 400°F (200°C). Spoon the meat mixture into a shallow baking dish and spread evenly. Top with the mashed potatoes, smoothing or ruffling the surface. Sprinkle 1/2 cup (50 g) grated Gruyère on top if using and dot with remaining 1 tbsp (14 g) butter.
6. Step 6: Bake until the top is golden and bubbling, about 20–25 minutes. For extra browning, place under the broiler 1–2 minutes watching carefully. Garnish with 2 tbsp (30 ml) chopped parsley and serve hot.