Hachis Parmentier

Oh, hello there, comfort food of my dreams! Hachis Parmentier is essentially the French version of shepherd’s pie, but with a gourmet twist that will make your taste buds do a happy dance. This rich, savory dish combines perfectly seasoned ground beef with the most luxurious mashed potatoes you’ve ever tasted, all crowned with bubbly, golden Gruyere cheese.

What makes this dish truly special is the depth of flavor from the Herbs de Provence and that splash of white wine in the meat mixture. It’s the kind of meal that makes everyone at the table fall silent for the first few bites – you know, that magical moment when good food commands complete attention. The contrast between the silky potato topping and the savory meat base creates the perfect harmony in every forkful.

Ingredients

FOR THE MEAT BASE:

• 1 Tbsp (15ml) olive oil
• 1 1/2 cups (225g) yellow onion, finely diced
• 1 lb (450g) ground beef
• 1 Tbsp (15ml) olive oil
• 1/2 tsp (2.5ml) salt
• Cracked pepper to taste
• 1 tsp (5ml) Worcestershire sauce
• 1 1/2 tsp (7.25ml) Herbs de Provence
• 1/4 cup (60ml) dry white wine (Chardonnay or Sauvignon Blanc)
• 2 garlic cloves, minced
• 1 Tbsp (15ml) fresh thyme, chopped

FOR THE MASHED POTATOES:

• 4 lbs (1800g) Russet potatoes
• 5 Tbsp (75g) butter
• 1/2 cup (120ml) milk
• 1/4 tsp-1/2 tsp (1.25ml-2.5ml) salt (according to taste)
• 1 cup (130g) Gruyere cheese, shredded
• 1/2 tsp (2.5ml) fresh thyme, chopped for garnish

FRENCH VINAIGRETTE:

• 1 Tbsp (15ml) Dijon mustard
• 1 Tbsp (15ml) white wine vinegar
• 6 Tbsp (90ml) grapeseed oil
• Pinch of salt and pepper
• 1 shallot, minced

Steps

1. Peel and quarter 4 lbs of Russet potatoes and place them in a large pot. Cover with cold water (starting with cold water ensures even cooking) and add 1 tsp of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20-25 minutes until fork-tender. Test by inserting a knife – it should slide in easily with no resistance.
2. While potatoes are cooking, heat a large oven-safe casserole over medium-high heat. Add 1 Tbsp olive oil and 1 1/2 cups diced yellow onion. Sauté for 5-7 minutes until translucent and fragrant. Season with 1/4 tsp salt and a few grinds of pepper.
3. Add 1 lb ground beef to the onions and break up with a wooden spoon. Cook for 7-8 minutes until no pink remains, stirring occasionally. If excess fat accumulates, drain all but 1 Tbsp (some fat adds flavor).
4. Season the meat mixture with the remaining 1/4 tsp salt, fresh cracked pepper, 1 1/2 tsp Herbs de Provence, 1 tsp Worcestershire sauce, 1/4 cup white wine, 2 minced garlic cloves, and 1 Tbsp fresh thyme. Simmer for 2-3 minutes until the wine has evaporated and the mixture is fragrant. Remove from heat and set aside to cool slightly.
5. Preheat your oven to 375°F (190°C). Place 5 Tbsp butter into a large bowl. Drain the cooked potatoes thoroughly and process them through a ricer directly over the butter (the heat from the potatoes will melt it). If you don’t have a ricer, use a potato masher but be careful not to overwork the potatoes, which can make them gluey.
6. Gently whisk the potato-butter mixture until the butter has completely melted. Warm the 1/2 cup milk in the microwave for 30 seconds (cold milk can cause the potatoes to seize) and gradually add it to the potatoes while whisking. Add 1/4-1/2 tsp salt according to taste.
7. Mix the beef with half of the mashed potatoes, then spread this mixture evenly in your casserole dish. Carefully spread the remaining mashed potatoes on top, creating decorative peaks with a fork if desired (these will brown beautifully). Sprinkle with 1 cup Gruyere cheese, a garnish of fresh thyme, and a bit more cracked pepper.
8. Bake at 375°F (190°C) for 20-25 minutes until heated through and the cheese begins to melt. Then place under the broiler for 2-3 minutes until the cheese is bubbly and golden brown (watch carefully to prevent burning). Let rest for 5 minutes before serving.
9. For the French vinaigrette, whisk together 1 Tbsp Dijon mustard and 1 Tbsp white wine vinegar in a small bowl. Slowly whisk in 6 Tbsp grapeseed oil in a thin stream until emulsified and slightly thickened. Add a pinch of salt and pepper, and fold in the minced shallot. Serve the Hachis Parmentier with a lightly dressed green salad on the side.

Smart Swaps

• Replace ground beef with ground turkey (same amount) for a lighter version with 50% less fat
• Substitute cauliflower mash for half the potatoes to reduce carbs (steam 2 lbs cauliflower and blend until smooth)
• Use unsweetened almond milk instead of regular milk for a dairy-light version
• Try smoked Gouda instead of Gruyere for a more robust flavor profile

Make It Diabetes-Friendly

• Replace half the potatoes with cauliflower to reduce carbs by approximately 15g per serving
• Add 2 Tbsp of ground flaxseed to the meat mixture to increase fiber, which slows carbohydrate absorption
• Use 2% milk instead of whole milk to reduce fat content while maintaining creaminess
• Portion control is key – serve with a larger portion of salad and limit to a 3×3-inch square of Hachis Parmentier (approximately 30g of carbs per serving)
• Serve at dinner rather than lunch to give your body more time to process the carbohydrates before sleep

Pro Tips

• For the ultimate fluffy mashed potatoes, use a ricer! It creates grain-like potato bits that make for a silky smooth texture without overworking the starches.
• Start potatoes in cold water to ensure they cook evenly from the inside out.
• Let the casserole rest for 5-10 minutes before serving – this helps the layers set so they don’t slide apart when you serve.
• Make ahead tip: You can prepare everything up to the baking step and refrigerate for up to 2 days. When ready to serve, add an extra 10-15 minutes to the baking time.