Hachis Parmentier

40 mins
Serves 6
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Directions

  1. 1Season and sear beef in algae oil until nicely browned. Remove with a slotted spoon.
  2. 2Season and sear beef in algae oil until nicely browned. Remove with a slotted spoon.
  3. 3Season and sear beef in algae oil until nicely browned. Remove with a slotted spoon.
  4. 4Sauté carrot, onion, celery in the remaining fat for 3 minutes until browned.
  5. 5Sauté carrot, onion, celery in the remaining fat for 3 minutes until browned.
  6. 6Sauté carrot, onion, celery in the remaining fat for 3 minutes until browned.
  7. 7Add garlic and cook 1 minute more.
  8. 8Add garlic and cook 1 minute more.
  9. 9Add garlic and cook 1 minute more.
  10. 10Add tomato paste and cook 3 minutes more.
  11. 11Add tomato paste and cook 3 minutes more.
  12. 12Add tomato paste and cook 3 minutes more.
  13. 13Add flour and stir.
  14. 14Add flour and stir.
  15. 15Add flour and stir.
  16. 16Deglaze with wine, cook until thickened.
  17. 17Deglaze with wine, cook until thickened.
  18. 18Deglaze with wine, cook until thickened.
  19. 19Add stock, beef and thyme. Stir while cooking until thickened. Cook covered for 20 minutes.
  20. 20Add stock, beef and thyme. Stir while cooking until thickened. Cook covered for 20 minutes.
  21. 21Add stock, beef and thyme. Stir while cooking until thickened. Cook covered for 20 minutes.
  22. 22While beef is stewing, make the mashed potato by mixing cooked potatoes, butter, and egg yolk.
  23. 23While beef is stewing, make the mashed potato by mixing cooked potatoes, butter, and egg yolk.
  24. 24While beef is stewing, make the mashed potato by mixing cooked potatoes, butter, and egg yolk.
  25. 25Fill oven-safe dish with beef filling, pipe the potato on top.
  26. 26Fill oven-safe dish with beef filling, pipe the potato on top.
  27. 27Fill oven-safe dish with beef filling, pipe the potato on top.
  28. 28Bake at 425f fan for 20 minutes or until golden brown on top.
  29. 29Bake at 425f fan for 20 minutes or until golden brown on top.
  30. 30Bake at 425f fan for 20 minutes or until golden brown on top.

Ingredients

  • 2 lbs lean ground beef
  • 2 lbs lean ground beef
  • 2 lbs lean ground beef
  • 2 Tbsp oil
  • 2 Tbsp oil
  • 2 Tbsp oil
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 3 celery stalks
  • 3 celery stalks
  • 3 celery stalks
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 Tbsp tomato paste
  • 2 Tbsp tomato paste
  • 2 Tbsp tomato paste
  • 1.5 Tbsp chopped thyme
  • 1.5 Tbsp chopped thyme
  • 1.5 Tbsp chopped thyme
  • 2 /3 cup dry red wine
  • 2 /3 cup dry red wine
  • 2 /3 cup dry red wine
  • 2 cups rich beef stock
  • 2 cups rich beef stock
  • 2 cups rich beef stock
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 Tbsp flour
  • 1 Tbsp flour
  • 1 Tbsp flour
  • 500 g cooked russet potato
  • 500 g cooked russet potato
  • 500 g cooked russet potato
  • 6 Tbsp butter
  • 6 Tbsp butter
  • 6 Tbsp butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk

Equipment

knifecutting boardglass measuring cupvegetable peelerlarge potpotato ricermixing bowloven-safe dishpastry bag