Hachis Parmentier
Hachis Parmentier is composed of a potato purée base, with meat and onions in between. It comes in different versions. Our is egg and ham free!
Ingredients
Equipment
Method
Meat Fill In
- Cut your onion into small pieces
- In a pan on medium heat, start cooking the onion for a few minutes until golden
- Add the beef and make sure to divide it into small pieces with the wooden spoon
- Add 1 tsp of salt, 1 tsp of pepper and keep stirring until cooked
- Turn off heat and cover with aluminum foil
Potato purée
- Add your cut potato quarters in a pot and fill it with water until they are covered
- Add 1 tsp of salt and turn on the heat from under the pot
- Once water starts boiling, reduce to low heat, cover with a lid and let your potatoes cook for 40 mins until soft
- As soon as your potatoes are cooked, place them in a bowl making sure you do not add any water in
- Using a fork, start crushing your potatoes to make a purée
- While doing so, add the butter and mix, followed by the milk powder and mix again.
- Next, add 1 tsp of salt, 1 tsp of sweet pepper, the black pepper, the nutmeg and mix very well
Plate design and cooking
- In a square Pyrex, add half of the potatoes at the bottom, spreading them smoothly
- Add the cooked beef and onion and spread it evenly over the first mashed potatoes layer
- Add the second layer of mashed potatoes
- Sprinkle the top with your shredded cheese
- Crush the kaak/bread toasts to get small crumbs and sprinkle them all over the top
- Preheat your oven at 200 degrees Celsius (392 degrees Fahrenheit)
- Place your Pyrex plate in the oven for 20 minutes with convection on and you're done!
Video
Notes
Our Cooking Hints
- You can add pines with the beef and onions for an even better taste
- Feel free to also add herbs in the beef/onion mixture for a more distinguished taste
