The Ultimate Cottage Pie Recipe (Hachis Parmentier): An Elevated French Twist

Cottage pie is another one of my favorite food that is known and appreciated in many cultures. Yet the French raised the stakes one notch higher with their gourmet take on this dish called Hachis Parmentier. 

The cuisine consists of mashed potato and hachis of braised beef ragu which is enhanced by melted emmental cheese on top. It’s a great way to elevate everyday ingredients to an entirely new level.

In this article, I will guide you through the process of preparing Hachis Parmentier, which is in my opinion a convenient and harmonious combination of thick and deep taste and filigree softness. As a result, a classy but comfortable dish that can be enjoyed on any family dinner just like on any celebration. So let’s get started!

What is Cottage Pie?

Cottage pie should not be confused with shepherd’s pie as it is quite different from the latter. It is a traditional dish in England, which is usually made with ground beef and is baked with a layer of mashed potato. 

Rather, shepherd’s pie is made with mince lamb. Hachis Parmentier is the French version of this dish and is named after the French scientist who helped to introduce potatoes into the French diet in the 18th century.

Why You’ll Love This Version of Cottage Pie

• Elevated Flavor Profile: The beef cheeks are braised in red wine, giving the dish a rich and robust flavor.
• Perfect Texture: The tender beef combined with smooth, buttery mashed potatoes creates a delightful contrast.
• French Touch: The addition of a bouquet garni and grated Emmental cheese adds a distinct French flair to the dish.

Check the reference hachis parmentier matthew ryle recipe

Ingredients for Braised Beef (6 Portions)

For the braised beef, you will need the following ingredients:

• 1.5 kg Beef cheek
• 375 ml Red wine (choose a full-bodied variety like Cabernet Sauvignon)
• 300 ml Beef stock
• 2 Carrots, peeled and chopped
• 2 Celery sticks, chopped
• 1 Onion, chopped
• ½ Garlic bulb, halved
• 30 g Tomato paste
• 1 Bouquet garni (a bundle of fresh herbs such as thyme, bay leaf, and parsley)
• Salt and pepper, to taste

Instructions for Braised Beef

1. Prepare the Ingredients: Begin by trimming the beef cheeks and seasoning them with salt and pepper. Set aside.
2. Color the Beef and Veg: Heat a heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the beef cheeks on all sides until they are deeply browned. Remove the beef and set aside.
3. Sauté the Vegetables: In the same pot, add the carrots, celery, onion, and garlic. Cook until the vegetables are soft and start to color.
4. Create the Sauce: Add the tomato paste and cook for a couple of minutes, stirring continuously. Gradually add the red wine, scraping the browned bits from the bottom of the pot. Bring to a simmer.
5. Combine Everything: Return the beef to the pot and add the beef stock and bouquet garni. Cover and cook at 140°C (280°F) for 2-3 hours or until the beef cheeks are tender and easily shred with a fork.
6. Shred the Beef: Remove the beef cheeks from the pot and shred them using two forks. Reserve the cooking liquid to use in the Hachis Parmentier.

Ingredients for Hachis Parmentier (6 Portions)

Now that your braised beef is ready, let’s move on to assembling the Hachis Parmentier. Here’s what you’ll need:

• 2 Onions, finely chopped
• 4 Garlic cloves, minced
• 130 g Beurre manié (equal parts butter and flour)
• 10 g Fresh parsley, chopped
• 3 Large potatoes (Yukon Gold or Russet are best)
• 75 g Butter
• 30 ml Whole milk
• Freshly grated nutmeg, to taste
• Grated Emmental cheese, for topping
• Salt and pepper, to taste

Instructions for Hachis Parmentier

1. Make the Ragu: In a large saucepan, sweat the onions for 5-10 minutes until translucent. Add the minced garlic and cook for an additional 5 minutes.
2. Thicken the Ragu: Add the shredded beef and some of the reserved cooking liquid. Thicken the mixture with the beurre manié, stirring constantly until the sauce is glossy and slightly thickened.
3. Add Fresh Herbs and Seasoning: Stir in the chopped parsley and adjust the seasoning with salt and pepper.
4. Prepare the Mashed Potatoes: While the ragu is cooling slightly, bake the potatoes at 180°C (350°F) for one hour or until tender. Scoop out the flesh and pass through a potato ricer or sieve to get a smooth texture.
5. Mix the Mashed Potatoes: Add the butter, milk, and a pinch of nutmeg to the mashed potatoes. Mix until creamy. Adjust seasoning as needed.
6. Assemble the Dish: Spread the beef ragu evenly in a roasting dish. Top with the creamy mashed potatoes, smoothing out the surface. Use a fork to create decorative lines on the potato surface.
7. Add Cheese and Bake: Sprinkle a generous amount of grated Emmental cheese on top and bake at 220°C (430°F) for 20 minutes, or until the top is golden brown and crispy.

Tips for the Best Cottage Pie (Hachis Parmentier)

1. Choose the Right Cut of Beef: Beef cheeks are ideal for this dish because they become meltingly tender when braised. If unavailable, you can use chuck or brisket.
2. Use Full-bodied Red Wine: A robust wine like Cabernet Sauvignon or Merlot adds depth and complexity to the beef ragu.
3. Mash the Potatoes Properly: To get the fluffiest mashed potatoes, use a potato ricer. Avoid over-mixing, as this can make the potatoes gummy.
4. Make Ahead: You can prepare the braised beef and mashed potatoes a day ahead. Assemble and bake the next day for an easy meal.

Conclusion

Cottage pie is a basic version of Hachis Parmentier which remains a true French classic and comfort food for any occasion. This dish is a magnificent combination of braised beef, and red wine as well as buttery mashed potatoes. 

This recipe will cater to you whether you are preparing for a dinner gathering or simply want to spare yourself some time and order something special. Try it and enjoy something from the French cuisine without even leaving your house.

Also, you are more than welcome to put your variations into this recipe. Enjoy your meal!