Classic French Shepherd’s Pie

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A timeless French bistro classic, this comforting casserole layers richly seasoned ground beef under a blanket of buttery mashed potatoes, finished with golden melted cheese. Hachis Parmentier was born from the French tradition of transforming leftover pot-au-feu into a satisfying second meal, named after the 18th-century pharmacist who championed the potato.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 45 gCarbs
• 5 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef filling

• 1.5 lbs (700 g) ground beef
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme, salt and freshly ground black pepper to taste

For the potato topping

• 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream
• 1/3 cup grated Gruyère cheese
• 1 large egg yolk
• 1/2 tsp ground nutmeg, salt and pepper to taste

For finishing

• 2 tbsp grated Gruyère or Parmesan cheese
• 1 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 400°F (200°C) and butter a 9×13-inch baking dish.
2. Place the cubed potatoes in a large pot of salted water and boil until fork-tender, about 18 minutes; drain well.
3. Return potatoes to the pot over low heat, mash with butter and milk, then beat in the egg yolk, Gruyère, nutmeg, salt, and pepper until smooth and fluffy.
4. Meanwhile, melt butter in a large skillet over medium-high heat, sauté the onion for 4 minutes until translucent, then add garlic and cook 30 seconds more.
5. Add the ground beef, breaking it up, and brown for 7-8 minutes until no pink remains; drain excess fat.
6. Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper; simmer 8-10 minutes until the mixture thickens and most liquid has evaporated.
7. Spread the beef mixture evenly in the prepared baking dish and top with the mashed potatoes, using a fork to create decorative ridges across the surface.
8. Sprinkle the top with the remaining grated cheese and bake for 25-30 minutes until the top is golden brown and the filling bubbles at the edges.
9. Let rest for 10 minutes to firm up, garnish with fresh parsley, and serve hot in squares.

Cook’s Notes

• For the best mashed topping, use starchy Yukon Gold or russet potatoes and mash while still hot so they absorb the butter smoothly.
• Make sure the beef filling is thick and not watery before topping, otherwise it can seep up through the potatoes during baking.
• For deeper flavor, deglaze the beef pan with 1/4 cup dry red wine before adding the broth.
• Assemble up to a day ahead, refrigerate, and add 10 extra minutes to the baking time when cooking from cold.
• Leftover pot-au-feu beef or roast beef shredded finely is the traditional choice and works beautifully in place of ground beef.

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