Hachis parmentier, a French version of the shepherd’s pie.

This dish is very simple and popular, and usually is made from leftover meat. This might be a recipe for reusing your Holiday’s meat leftover. Also, it is one of this mouth watering comfort food dish, with a hint of sophistication! I say it is perfect for the fall and winter season. (and with a glass of Merlot…)

Parmentier by François Dumont

Parmentier by François Dumont

The origin of the Hachis Parmentier date from the late 18th century. Antoine-Auguste Parmentier, trained as a nutritionist, realized the potential of the potatoes as a nutrient rich vegetable. Until then, this vegetable was not popular, and seen as inedible. This discovery was particularly important as it enabled poor families to survive through starvation periods.

The Hachis Parmentier is therefore made of minced meat, and mash potatoes. This dish is very flexible, and allows many variations based on what you have in the fridge basically. In the recipe below, I used ground turkey with onion and parsley, and a simple mash potatoes homemade with butter. Because the dish is whole, I usually serve this with a simple batavia salad. I like it with provence style tomatoes too, to add a complementary acid taste with it.


  • 4 servings
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
  • Easy, you can involve your children in mashing the potatoes 🙂


  • 2 lbs of boiled potatoes (here I am using Red Bliss variety)
  • 3 tbsp of butter (or olive oil)
  • 1/3 of a cup of milk
  • 1 lb of ground meat (can be leftover, in this case take it easy on the seasoning)
  • 1 onion, chopped finely
  • A hand full of Parsley
  • 1 beaten egg
  • 1/2 cup of broth


  1. Preheat your oven at 400°F
  2. In a large pan, melt 1 tbsp of butter.
  3. When hot, gently fry your onion until golden.wpid-wp-1414594626351.jpeg
  4. Then add the meat and stir to color evenly.
  5. When colored, add your broth and let simmer 15 minutes on medium low heat.wpid-wp-1414594620951.jpeg
  6. In the meantime, prepare your mash potatoes: in a bowl, mash your potatoes adding the milk bit by bit. (this is the part a child can do – with an apron!).wpid-wp-1414594637783.jpeg
  7. When well mashed, add 1 tbsp of butter and season to taste.wpid-wp-1414594642013.jpeg
  8. Keep warm, or if you used potatoes that where boiled earlier, warm your mash 3 minutes in the microwave.
  9. Back to your meat: raise the heat to high, add the parsley and the beaten egg. Stir until the egg is evenly spread and the mix get dryer. Season to taste.wpid-wp-1414594631190.jpeg
  10. In a baking dish, pour the meat mix evenly at the bottomwpid-wp-1414594646240.jpeg
  11. Cover with the mash potatoes evenly on topwpid-wp-1414594651085.jpeg
  12. With a fork, smooth the surface and spread the remaining tbsp of butter. (another opportunity to involve your children as we can draw a pattern with the fork)wpid-wp-1414594656208.jpeg
  13. Optional: add grated cheese, and / or nutmeg
  14. Bake in oven at 400°F for 40 minutes.
  15. Et voilà! enjoy your Hachis Parmentier.


    I added grated cheddar on the top, after baking in here. Delicious too!


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