This Traditional Hachis Parmentier Recipe is one of my favorite French comfort foods. It has a rich beef filling, creamy mashed potatoes, and a golden Gruyère topping that turns crisp in the oven. It is simple to make, full of flavor, and perfect for sharing with family or friends.
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I love making this recipe when I want something warm and comforting. It is easy enough for a weeknight dinner but special enough to serve when friends come over. Add a fresh green salad and some crusty French bread, and you have a meal everyone will enjoy.
If you have never made Hachis Parmentier before, don’t worry. I’ll show you each step so you can make this classic French recipe with confidence.
Why You’ll Love This Hachis Parmentier
This is the kind of meal that always makes everyone happy. The beef is rich and full of flavor, while the mashed potatoes are soft and creamy with a crisp golden top. Every bite is warm, comforting, and perfect for a family dinner.
I love that you can make this recipe in two traditional ways. Ground beef is great when you need dinner on the table quickly, but if you have leftover roast beef, give it a try. It adds even more flavor and is the classic French way to make Hachis Parmentier.
One of my favorite parts is the golden topping. The Gruyère cheese melts beautifully, and the breadcrumbs become crisp as they bake. It adds the perfect crunch to every bite. That simple cheese and breadcrumb topping is what gives Hachis Parmentier its classic French gratin finish.
This recipe is also great for busy days. You can make it ahead of time, keep it in the fridge until dinner, or freeze it for another day. It’s one of those meals that always tastes like home.
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What Is Hachis Parmentier?
Hachis Parmentier (pronounced ah-SHEE par-mon-TYAY) is a traditional French casserole made with seasoned beef covered with creamy mashed potatoes and baked until the top is golden brown. Many people call it the French Shepherd’s Pie, although it has its own special French style.
The word hachis means chopped or minced meat. Parmentier comes from Antoine-Augustin Parmentier, the French pharmacist who helped make potatoes popular in France during the 1700s. Before then, many people did not think potatoes were good enough to eat. Thanks to his work, potatoes became one of the country’s favorite foods.
Today, any French dish with the name Parmentier usually includes potatoes. In this recipe, they become a rich and creamy topping that covers the flavorful beef filling underneath.
Unlike British shepherd’s pie, which is traditionally made with lamb, Hachis Parmentier is made with beef. The filling is gently cooked with wine, tomato paste, herbs, and vegetables instead of a thick gravy. It is then topped with buttery mashed potatoes, Gruyère cheese, and breadcrumbs before baking until beautifully golden.
Although many families now make it with ground beef, the original recipe was created to use leftover roast beef or pot-au-feu meat. Both versions are traditional, and both make a delicious family meal.
Traditional Hachis Parmentier with creamy mashed potatoes, seasoned beef, and a golden Gruyère breadcrumb topping.
Traditional Hachis Parmentier Recipe
Hachis Parmentier vs. Cottage Pie
Hachis Parmentier and cottage pie may look similar, but they are not quite the same. Both are made with beef and mashed potatoes, but the flavor and topping are different.
Cottage pie is a British dish that is usually made with beef cooked in a thick gravy. Hachis Parmentier has a lighter French-style filling made with wine, tomato paste, herbs, onion, and carrot.
The topping is also different. Cottage pie is usually finished with mashed potatoes alone, while Hachis Parmentier often has Gruyère cheese and breadcrumbs on top. This creates the crisp golden gratin crust that makes the French version so special.
Necessary Equipment
Large skillet or sauté pan
Large pot
Potato masher or potato ricer
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and measuring spoons
Cheese grater
9 Ă— 13-inch (23 Ă— 33 cm) baking dish
Mixing spoon or spatula
Oven
Key Ingredients & Substitutions
Ground beef: 1½ pounds (700 g). This is the easiest version for everyday cooking. For the traditional French method, replace it with 3 cups of shredded leftover roast beef or pot-au-feu beef.
Potatoes: 2 pounds (900 g) russet or Yukon Gold potatoes. These varieties mash into a smooth, creamy topping that holds its shape after baking.
Unsalted butter: 4 tablespoons (60 g). Butter gives the mashed potatoes their rich flavor. Salted butter can also be used if you reduce the added salt.
Warm milk: ½ cup (120 ml). Warm milk blends more easily into the potatoes and helps create a silky mash.
Ground nutmeg: A small pinch. Nutmeg is a classic ingredient in French mashed potatoes and adds gentle warmth without standing out.
Onion: 1 medium, finely chopped. Onion builds the base of the beef filling and adds natural sweetness.
Carrot: 1 medium, finely chopped. Carrot adds color, a little sweetness, and extra flavor to the filling.
Garlic: 3 cloves, minced. Fresh garlic gives the beef a rich, savory taste.
Tomato paste: 2 tablespoons. Tomato paste adds depth and balances the richness of the beef.
Dry white wine: ¼ cup (60 ml). White wine gives the filling a fresh French flavor and helps lift the browned bits from the pan. If you prefer, dry red wine also works well for a deeper flavor. For an alcohol-free version, use an extra ¼ cup of beef stock mixed with 1 teaspoon of tomato paste. Choose a dry wine you would enjoy drinking. There’s no need to use an expensive bottle, but avoiding sweet wines will give the filling the best flavor.
Beef stock: ½ cup (120 ml). Beef stock keeps the filling moist and adds even more rich flavor.
Fresh thyme: 2 small sprigs. Thyme is one of the classic herbs used in traditional French cooking. If fresh thyme is unavailable, use 1 teaspoon of dried thyme or herbes de Provence.
Bay leaf: 1 whole leaf. A bay leaf gently flavors the beef while it simmers. Remove it before assembling the casserole.
Gruyère cheese: 1 cup (100 g), freshly grated. Gruyère melts beautifully and creates the traditional golden gratin topping. Comté or Emmental are also authentic French choices, while aged white cheddar is a good substitute if needed.
Plain breadcrumbs: 2 tablespoons. Fine breadcrumbs add the crisp topping that makes Hachis Parmentier different from many other shepherd’s pie recipes.
Salt: About 1 teaspoon, or to taste. Season both the mashed potatoes and the beef filling for the best flavor.
Freshly ground black pepper: ½ teaspoon. Black pepper balances the richness of the potatoes, cheese, and beef while adding gentle warmth.
How to Make Hachis Parmentier
1. Cook the Potatoes
Peel the potatoes and cut them into large, even chunks. Place them in a large pot and cover with cold salted water. Bring the water to a boil, then reduce the heat and cook for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
Drain the potatoes well and let them sit in the warm pot for 1 to 2 minutes. This helps any extra moisture evaporate, giving you light and fluffy mashed potatoes instead of watery ones.
