What’s better than a warm fire and a big bowl of comfort food on a cold evening? Well I don’t have a fireplace, but candles can also do the job. In terms of comfort food, did you know in France we have our own equivalent of the classic British dish Shepherd’s pie? It is called Hachis Parmentier. The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop.
Hachis Parmentier, or Shepherd’s pie, also called Cottage’s Pie, is a great winter warmer, the perfect comfort food. Pretty much everyone has their own way of making this classic family recipe.
Hachis Parmentier (French Shepherd’s Pie)
- 500 g premium beef mince
- 800 g potatoes (boiled, mashed)
- 1x brown onion
- 1x carrot, grated
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 cup of red wine
- 1 tbsp extra virgin olive oil
- 2 tbsp of butter
- 1 cup of milk
- Salt, pepper to taste
- Heat the oil in a medium saucepan, then soften the onion and carrots for a few min. When soft, turn up the heat, crumble in the mince and brown, tipping off any excess fat.
- Add salt, pepper and dried oregano.
Heat the oven to 160C (fan forced), then make the mash, by adding butter and milk to the boiled mashed potatoes.
- Place the mince into an oven proof dish, top with the mash and ruffle with a fork.
- Bake for 20 min until the top is starting to colour and the mince is bubbling through at the edges.
- When cooked, top with grated cheese and grill for a couple of minutes.
- Leave to stand for 5 min before serving.