Hachis Parmentier Recipe (French Cottage Pie)

Name: Hachis Parmentier Recipe (French Cottage Pie)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 2 tbsp (30 ml) olive oil; 1 small yellow onion, finely chopped; 2 large carrots, halved lengthwise then thinly sliced; 2 large garlic cloves, finely chopped; 3 tbsp (45 ml) tomato paste; 1 tsp (5 ml) herbes de Provence; 1/4 tsp (1 ml) freshly grated nutmeg; 2 lb (900 g) lean ground beef; 1 egg yolk; 1/4 cup (60 ml) grated Parmesan; 1/4 cup (60 ml) grated Gruyere; 3 tbsp (45 ml) chopped flat-leaf parsley, plus more for garnish; Salt and pepper; 2 lb (900 g) Yukon Gold potatoes, peeled and cubed; 3 1/2 tbsp (50 g) salted butter; 100 ml heavy cream 35%; 2 tbsp (30 ml) grated Parmesan; 1/2 tsp (2.5 ml) salt, or more to taste; 6 tbsp (90 ml) grated Parmesan; 1/4 cup (60 ml) grated Gruyere

Preparation 30 min
Cooking 55 min
Servings 6 to 8
Freezing Absolutely

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Meat

2 tbsp (30 ml) olive oil
1 small yellow onion, finely chopped
2 large carrots, halved lengthwise then thinly sliced
2 large garlic cloves, finely chopped
3 tbsp (45 ml) tomato paste
1 tsp (5 ml) herbes de Provence
1/4 tsp (1 ml) freshly grated nutmeg
2 lb (900 g) lean ground beef
1 egg yolk
1/4 cup (60 ml) grated Parmesan
1/4 cup (60 ml) grated Gruyere
3 tbsp (45 ml) chopped flat-leaf parsley, plus more for garnish
Salt and pepper

Mash

2 lb (900 g) Yukon Gold potatoes, peeled and cubed
3 1/2 tbsp (50 g) salted butter
100 ml heavy cream 35%
2 tbsp (30 ml) grated Parmesan
1/2 tsp (2.5 ml) salt, or more to taste

Topping

6 tbsp (90 ml) grated Parmesan
1/4 cup (60 ml) grated Gruyere

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Preparation

Heat the oven to 400 °F (200 °C). Finely chop the onion and garlic. Halve the carrots lengthwise and slice them thin. Peel and cube the potatoes. Grate your cheeses and keep them separate: the Parmesan in three portions (1/4 cup, 2 tbsp, 6 tbsp) and the Gruyere in two equal portions.
Heat the olive oil in a large nonstick skillet over medium. Add the onion, garlic and carrots and cook 4 minutes, stirring often, until softened. Add the tomato paste, herbes de Provence and nutmeg, and cook 1 minute to wake everything up.
Add the ground beef and break it up with a spoon. Season generously with salt and pepper: this layer carries the flavor of the whole dish and it needs to be assertive. Cook 8 to 10 minutes, until no pink remains. No longer, or the meat dries out. Take it off the heat and let it cool 10 minutes.
While the meat cools, bring a large pot of salted water to a boil and cook the potatoes 15 to 20 minutes, until they crush with no resistance. Drain and return them to the hot pot.
Pass the potatoes through a ricer, then stir in the butter, cream, the 2 tbsp of Parmesan and the salt. Taste and adjust. A masher works too, the texture will just be a little coarser.
Back to the meat, which should be warm but not hot. Stir in the egg yolk, the 1/4 cup Parmesan, the 1/4 cup Gruyere and the chopped parsley. Mix well, then spread it into a 9 x 13 inch (23 x 33 cm) baking dish.
Spread the mash evenly over the meat, right to the edges of the dish. Scatter the remaining Parmesan and Gruyere on top. Bake 25 to 35 minutes, until hot through and the cheese starts to brown.
Switch the oven to broil and give it 2 more minutes on the center rack, watching closely. Pull it out, garnish with fresh parsley and serve.