Hache Parmentier Recipes

HACHE PARMENTIER

Hache Parmentier image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups chopped leftover pot roast or beef stew
1/2 cup beef gravy
2 cups chopped cooked vegetables, like carrots, leeks, spinach, Swiss chard, etc.
Salt and freshly ground black pepper
3 cups mashed potatoes, heated
2 tablespoons freshly grated horseradish
1/2 to 3/4 cup fresh bread crumbs
1/4 cup grated Parmesan
2 tablespoons butter, cut into pieces

Steps:

Preheat the oven with 350 degrees F.
Combine the meat, gravy, and vegetables in a large saute pan and cook over medium heat just until everything is heated through. Season with salt and pepper.
Pour the heated mixture into a large glass pie plate or a round glass baking dish. Add the horseradish to the heated potatoes. Spread the mashed potatoes over the meat mixture, smoothing with a spatula and spreading to the edges of the pie dish.
Sprinkle the top with the bread crumbs and the Parmesan. Dot the top with butter. Bake for 45 minutes on the top shelf of the oven. Raise the oven temperature to broil and broil just until the crumbs are browned, about 1 minute. Serve.

HACHIS PARMENTIER

HACHIS PARMENTIER image

Categories Beef Potato Bake Sauté Christmas Thanksgiving Kid-Friendly Dinner Casserole/Gratin Winter Potluck

Yield 4 people

Number Of Ingredients 21

Ingredients

Stew: If you have leftover stew, skip to the mashed potatoes section
1 large onion
2 garlic cloves
1.5 lbs ground beef
2 carrots
one leek
a handful of green beans
fresh thyme
fresh rosemary
salt
pepper
Mashed Potatoes:
2 lbs potatoes
1/2 cup cream
1 cup milk
2 tbl butter
1/4 tsp nutmeg
salt
pepper
Caserole
3/4 cup grated parmesan (or emmental, gruyere, etc.)

Steps:

1. Peel, cut, and boil the potatoes for 15 minutes or until tender. 2. Mash potatoes with some of the boiling water and add butter, cream, milk, nutmeg, salt, and pepper to taste. Feel free to add more or less milk or cream depending on your taste preference for mashed potatoes. 3. Set aside 4. Finely chop carrot, leak and green beans. 5. Saute garlic, onion, and ground beef with a little olive oil. 6. Once beef is brown, discard fat 7. Add carrots, leak, green beans, fresh thyme and rosemary (2-3 sprigs of thyme broken up and one sprig rosemary), to the ground beef and and salt and pepper to taste 8. Saute on medium heat, covered for 15 minutes or until carrot and green beans are slightly tender 9. To assemble the casserole, use one or two pyrex type pans oiled on bottom and sides 10. Set one layer of beef mixture (or leftover stew if you have some) in the bottom of each pan. Layer should be about 1 inch thick. 11. Then layer mashed potatoes on top of beef mashed potatoes. Layer should also be about 1 inch. 12. Sprinkle the grated cheese on top of the mashed potato layer (be sure you save enough for other layers). You can use more cheese if you would like. I prefer less, so that the dish isn't too oily. 13. Repeat layering: beef, mashed potatoes, cheese, until you have used everything up and there is cheese on the top. 14. Heat oven to 180 C and cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the cheese on top is beginning to brown. Serve with a green salad with balsamic vinegar, cranberries and pumpkin seeds. Or, just a green salad with a dijon vinagerette

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