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.

Recipe

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

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A post Christmas recipe: Goose soup recycling the bird’s “carcasse”!

Geese SoupI made a wonderful stuffed geese for Christmas, and had to do something with the leftover. Learn what is a carcasse, and how to enjoy all your cooking efforts a little longer – while eating healthy!

I look forward to hearing from your carcasse experiences!