{"id":62754,"date":"2026-08-09T20:48:00","date_gmt":"2026-08-10T00:48:00","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=62754"},"modified":"2026-08-09T20:48:22","modified_gmt":"2026-08-10T00:48:22","slug":"hachis-parmentier","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/hachis-parmentier\/","title":{"rendered":"Hachis Parmentier Recipe (French Cottage Pie)"},"content":{"rendered":"<h3>\ud83e\udd69 Ground beef or braised leftovers? Settled!<\/h3>\n<p>Hachis Parmentier started out as a leftovers dish. In the 1700s you took yesterday&#8217;s pot-au-feu beef, chopped it, and buried it under mashed potatoes. That is where the word hachis comes from. Today half the recipes tell you to braise chuck for three hours and the other half start with ground beef, and nobody tells you which one is right. Both are. This is the Tuesday night version, the one people actually make. Got a whole afternoon? Go see my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/red-beer-braised-beef-shepherds-pie\/\">braised beef version<\/a> instead.<\/p>\n<h3>\ud83e\uddc0 The Gruyere does not just go on top<\/h3>\n<p>This is the only real secret here. Everyone puts cheese on the potatoes, nobody puts it in the meat. I do both, with an egg yolk to bind it. The result is a beef layer that stays juicy instead of turning into a dry, grainy mat. Because that is the problem with this dish, and it is one of the most searched questions about it. The fix is two ingredients added off the heat.<\/p>\n<h3>\ud83c\udf7d\ufe0f A pan that feeds a crowd<\/h3>\n<p>A full 9 x 13 gives you six to eight generous portions, and it disappears fast. I make it on nights when there are people at the table and zero interest in juggling three pots. A green salad on the side to cut the richness, sharp mustard for whoever wants it, done. It also freezes, which means one Sunday afternoon can cover two weeknight dinners.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hachis Parmentier, the French cottage pie. Ground beef with Gruyere stirred right into the meat, mashed Yukon Golds on top, broiled golden.<\/p>\n","protected":false},"featured_media":62752,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"hachis parmentier","_yoast_wpseo_title":"Hachis Parmentier Recipe (French Cottage Pie)","_yoast_wpseo_metadesc":"Hachis Parmentier, the French cottage pie. Ground beef with Gruyere stirred right into the meat, mashed Yukon Golds on top, broiled golden.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Hachis Parmentier Recipe (French Cottage Pie)","_yoast_wpseo_opengraph-description":"Hachis Parmentier, the French cottage pie. 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