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Main dish · French

Hachis Parmentier: Browned Mash, Meat With Flavor

A ground beef dish topped with browned mashed potatoes, simple in theory, often dull. What makes the difference: a truly well-made mash and carefully seasoned meat.

By The Occasional Chef kitchen Jun 19, 2026 Updated Oct 19, 2026 · How we write times Add to meal plan Add to shopping list
Hachis parmentier baked in a glass dish, golden mashed potato layer

Method

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  1. Cook the potatoes, steamed or in their skins, 25 to 30 minutes. Peel them while still hot.
  2. Mash with a potato masher (never a blender). Add the butter in pieces, then the hot milk gradually. Season with salt, pepper and nutmeg.
  3. In a large skillet, cook the onion in a drizzle of oil for 5 minutes. Add the grated carrot and the garlic.
  4. Turn up the heat, add the ground beef. Break it up with a spatula and let it brown without stirring for 3 minutes. Turn and repeat.
  5. Deglaze with the red wine or broth. Add the tomato paste, thyme, salt and pepper. Cook 5 minutes.
  6. Butter a baking dish. Spread the meat in an even layer. Cover with the mashed potatoes.
  7. Sprinkle with shredded cheese. Bake at 400°F (200°C) for 20 to 25 minutes until golden on top.
  8. Rest 5 minutes before serving.
Cook's tip

This dish is perfect for using up a pot-au-feu or a beef bourguignon. Shred the meat with a fork instead of using ground beef: the flavor is much better.

Nutrition

Estimate per serving.

540Calories
30 gProtein
45 gCarbs
25 gFat

Quick answers

How long does it take?

Plan on 65 minutes in total: 25 minutes of prep and 40 minutes of cooking.

How many people does this recipe serve?

It serves 4. Ingredient amounts scale with the number of servings.

Any tip to get it right?

This dish is perfect for using up a pot-au-feu or a beef bourguignon. Shred the meat with a fork instead of using ground beef: the flavor is much better.

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