| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 19g | 8g | 52g |
| sugars | fibre | protein | salt |
| 8g | 6g | 29g | 0.8g |
Why I Love French Hachi Parmentier
The French are known for infusing their cuisine with a profound artistry, captured eloquently in Hachi Parmentier, a hearty dish brimming with layers of delicious flavors. This classic shepherd’s pie of a recipe has found a special place in my heart not only because of the exquisite taste, but of its embodiment of comfort food at its finest.
The Blend of Flavors
One aspect of the Hachi Parmentier that truly resonates with me is the harmonious blend of flavors. Potatoes, beef, wine; each ingredient has a role to play in enhancing the overall multilayered experience. I am usually accustomed to combining flavors that echo my Gujarati-Indian roots with classic American recipes. But the Hachi Parmentier, with its French origin, provides a unique, savory landscape that dips into a whole new realm of culinary exploration.
In fact, I often find parallels between this dish and Pav Bhaji, a popular Indian street food, that also relies on potato as a key ingredient, making it a delicious companion to this French classic.
Inspiration Behind My Version of Hachi Parmentier
My Hachi Parmentier is an offering of gratitude to iconic French chef Julia Child. Julia’s love for French cuisine and her ability to make it accessible to many is a source of great inspiration. Her legacy encourages me to take on classic recipes and reimagine them with my own spin, bringing an element of my Gujarati-American culture into it. This version of Hachi Parmentier is a testament to that philosophy.
Celebrating Culture through Cuisine
Hachi Parmentier, much like most traditionally cherished recipes, narrates a rich tale of the French culture, its history, and their love for food. It is amazing to realize that by relishing this dish, we get to participate in a larger narrative that extends beyond the geographical confines of our homes and kitchens. Just as I love recreating Indian-American fusion recipes that resonate with my bi-cultural identity, making Hachi Parmentier is my homage to the culinary diversity that we all get to cherish, savor, and celebrate.
To Paris, From California
While my Californian upbringing has shed light on the quirky fusion of flavors, my Indian lineage has invariably led me to curate recipes that are a beautiful marriage of diverse tastes. And it is this love for fusion, for marrying differing elements into one cohesive dish, that Hachi Parmentier satisfies. It might be a little way from the sun-kissed beaches of California to the charming cobbled streets of Paris, but as I have learned from my kitchen explorations, good food knows no boundaries. And that, I believe, is the true beauty of cooking, of creating, and of celebrating food.”
What You’ll Need
- 1.5 lbs of Yukon Gold potatoes
- 1/2 cup of milk
- 2 tablespoons of butter
- 1/4 cup of grated Gruyère cheese
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 lb of ground beef
- 1/2 cup of red wine
- 1 cup of diced tomatoes
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
Method
Step One
Start by preheating the oven to 400°F (200°C).
Step Two
Take the Yukon Gold potatoes, peel them and cut into chunks. Put them in a large pot filled with salted water. Bring the water to boil and cook the potatoes until they become tender. It should take approximately 15-20 minutes.
Step Three
While the potatoes are cooking, heat the olive oil in a pan over medium heat. Add the chopped large onion and minced garlic. Cook them until they turn soft and translucent.
Step Four
Next, add the ground beef to the onion and garlic. Cook until browned, breaking it up into small pieces as it cooks. Drain off any excess fat.
Step Five
Pour in the red wine, scraping the bottom of the pan to deglaze it. Then add the diced tomatoes and chopped fresh parsley. Let it simmer for about 10 minutes, until the sauce thickens. Season with salt and pepper to taste.
Step Six
When the potatoes are ready, drain them and return to the pot. Add the milk, butter and half the grated Gruyère cheese. Mash until smooth, then season with salt and pepper.
Step Seven
Spread the beef mixture in a baking dish, and top with the mashed potatoes. Sprinkle the remaining Gruyère cheese on top.
Step Eight
Bake for about 20-30 minutes, or until the top is golden brown. Let it cool for a few minutes before serving. Enjoy your Hachi Parmentier!
