France GP 2019: Hachis Parmentier

I often think of French food as delicate, refined, and frankly… finicky. This is none of those things. It is hearty, warming, and hard to mess up. It does take some time and patience, but you are rewarded with deep flavors, wonderful textures, and with a light side salad a wonderful meal.

Hachis Parmentier

 From Around My French Table by Dorie Greenspan as shared by NPR’s All Things Considered

Serves 4-6

For the beef and bouillon:
1 pound cube steak or boneless beef chuck, cut into small pieces
1 small onion, sliced
1 small carrot, peeled and cut into 1-inch-long pieces
1 small celery stalk, cut into 1-inch-long pieces
2 garlic cloves, smashed and peeled
2 parsley sprigs
1 bay leaf
1 teaspoon salt
1/4 teaspoon black peppercorns
6 cups water
1/2 beef bouillon cube (optional)
For the filling:
1 1/2 tablespoons olive oil
1/2 pound sausage, sweet or spicy, removed from casings if necessary
1 teaspoon tomato paste
Salt and freshly ground pepper
For the topping:
2 pounds russet potatoes, peeled and quartered
1/2 cup whole milk
1/4 cup heavy cream
3 tablespoons unsalted butter, at room temperature, plus 1 tablespoon butter, cut into bits
Salt and freshly ground pepper
1/2 cup grated Gruyere, Comte, or Emmental
2 tablespoons freshly grated Parmesan

To make the beef:

1. Put all the ingredients except the bouillon cube in a Dutch oven or soup pot and bring to a boil, skimming off the foam and solids that rise to the surface. Lower the heat and simmer gently for 1 1/2 hours. The broth will have a mild flavor, but if you want to add some additional depth, you can stir in the 1/2 bouillon cube — taste the broth at the midway point to determine if it may need it.

2. Drain the meat, reserving the broth. Transfer the meat to a cutting board and discard the vegetables. Strain the broth. Chop the beef into tiny pieces.

To make the filling:

3. Prepare a 2-quart oven-safe casserole dish by coating with butter.

4. Put a large skillet over medium heat and add the olive oil. Once hot, add the sausage and cook, breaking into clumps, until the sausage is just pink. Add the chopped beef and tomato paste and stir to mix everything well.

5. Stir in 1 cup of the bouillon and bring to a boil. You want to have just enough bouillon in the pan to moisten the filling, add a little more if needed. Season with salt and pepper, especially pepper. Place the filling in the casserole dish and set aside while you prepare the potatoes.

To make the topping:

6. Place potatoes in a large pot of generously salted cold water and bring to a boil. Cook until the potatoes are tender enough to be pierced easily with the tip of a knife, about 20 minutes; drain them well.

7. Meanwhile, center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with foil or a silicone baking mat (you'll use it as a drip catcher).

8. Warm the milk and cream.

9. Mash potatoes well. Using a wooden spoon or a sturdy spatula, stir in the milk and cream, then blend in the 3 tablespoons butter. Season to taste with salt and pepper.

10. Spoon the potatoes over the filling, spreading them evenly and making sure they reach to the edges of the casserole. Sprinkle the grated cheese over the top of the pie, dust with the Parmesan (if using), and scatter over the bits of butter. Place the dish on the lined baking sheet.

11. Bake for 30 minutes, or until the filling is bubbling steadily and the potatoes have developed a golden brown crust. Serve.