Hachis Parmentier

60 mins
Serves 2
instagram.com

Directions

  1. 1Cut the beef cheek into cubes.
  2. 2Cut the beef cheek into cubes.
  3. 3Cut the beef cheek into cubes.
  4. 4Add olive oil to a pan and brown the beef cheek.
  5. 5Add olive oil to a pan and brown the beef cheek.
  6. 6Add olive oil to a pan and brown the beef cheek.
  7. 7Add the chopped carrots and onions.
  8. 8Add the chopped carrots and onions.
  9. 9Add the chopped carrots and onions.
  10. 10Add tomato paste.
  11. 11Add tomato paste.
  12. 12Add tomato paste.
  13. 13Add the browned beef cheek.
  14. 14Add the browned beef cheek.
  15. 15Add the browned beef cheek.
  16. 16Add the bouquet garni to the pan.
  17. 17Add the bouquet garni to the pan.
  18. 18Add the bouquet garni to the pan.
  19. 19Add the red wine and beef stock to the pan.
  20. 20Add the red wine and beef stock to the pan.
  21. 21Add the red wine and beef stock to the pan.
  22. 22Bring the mixture to a boil, cover, and simmer until the beef is tender.
  23. 23Bring the mixture to a boil, cover, and simmer until the beef is tender.
  24. 24Bring the mixture to a boil, cover, and simmer until the beef is tender.
  25. 25Strain the beef and vegetables, reserving the liquid.
  26. 26Strain the beef and vegetables, reserving the liquid.
  27. 27Strain the beef and vegetables, reserving the liquid.
  28. 28In a separate pan, sauté the onions in olive oil.
  29. 29In a separate pan, sauté the onions in olive oil.
  30. 30In a separate pan, sauté the onions in olive oil.
  31. 31Add the braised beef to the pan with the onions.
  32. 32Add the braised beef to the pan with the onions.
  33. 33Add the braised beef to the pan with the onions.
  34. 34Pour the reserved beef liquid over the beef and onions. Add salt.
  35. 35Pour the reserved beef liquid over the beef and onions. Add salt.
  36. 36Pour the reserved beef liquid over the beef and onions. Add salt.
  37. 37Add parsley.
  38. 38Add parsley.
  39. 39Add parsley.
  40. 40Mix well.
  41. 41Mix well.
  42. 42Mix well.
  43. 43Bake the potatoes at 220°C for 20 minutes.
  44. 44Bake the potatoes at 220°C for 20 minutes.
  45. 45Bake the potatoes at 220°C for 20 minutes.
  46. 46Mash the potatoes with butter and nutmeg.
  47. 47Mash the potatoes with butter and nutmeg.
  48. 48Mash the potatoes with butter and nutmeg.
  49. 49Layer the beef mixture in an oven-safe dish and top with the mashed potatoes.
  50. 50Layer the beef mixture in an oven-safe dish and top with the mashed potatoes.
  51. 51Layer the beef mixture in an oven-safe dish and top with the mashed potatoes.
  52. 52Grate cheese over the mashed potatoes.
  53. 53Grate cheese over the mashed potatoes.
  54. 54Grate cheese over the mashed potatoes.
  55. 55Bake until golden brown.
  56. 56Bake until golden brown.
  57. 57Bake until golden brown.

Ingredients

  • 1.5 kg beef cheek
  • 1.5 kg beef cheek
  • 1.5 kg beef cheek
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 bouquet garni
  • 1 bouquet garni
  • 1 bouquet garni
  • 300 ml beef stock
  • 300 ml beef stock
  • 300 ml beef stock
  • 1 bottle red wine
  • 1 bottle red wine
  • 1 bottle red wine
  • 2 onions
  • 2 onions
  • 2 onions
  • 1.5 kg braised beef
  • 1.5 kg braised beef
  • 1.5 kg braised beef
  • 65 g butter
  • 65 g butter
  • 65 g butter
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 10 g parsley
  • 10 g parsley
  • 10 g parsley
  • 3 large potatoes
  • 3 large potatoes
  • 3 large potatoes
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg

Equipment

knifefrying panstrainerbowlpastry bag