Real French peasant food. You may feel the need to toil in the feels before sitting down to this one.
Hachis Parmentier ( pronounced: ah she isss Pah ment eee ay) is the French version of shepards pie. Of course its classed up with the addition of sausages, beef brewed in bouillion, and a generous helping of whatever cheese you may have ripening (it would not be like the French to leave out the cheese!)
I made this for Sunday dinner, (even though it was just the two of us, and yes, I did eat it all week long for lunches). After a chilly day with the windows open, cleaning house and tilling up all the weeds in the flower bed just outside my kitchen door (next years vegetable garden?) this was such a welcome end to the day.
Dorie calls for you to boil cube steak in water with vegetables, I went one step further and boiled in some beef stock and a cup of red wine I had leftover from cleaning out the pantry and freezer. Hot Italian sausage was added for a little zip, and I kept the carrots I boiled the beef with in the mix. I topped the potatoes off with cheddar, and while I wish I'd used a ricer, (per Dorie's suggestion) there is no room in my life (or my kitchen) for another appliance right now. Dorie's recipes are always a hit with the man, and this one certainly delivers.
While we aren't normally beef eaters, this is a hearty and inexpensive meal that lasts and lasts. By laying some spinach between the meat mixture and the potatoes, and keeping the carrots, you still get some vegetable goodness in there. We served our hachis parmentier with some steamed whole green beans, and a zinfandel. It was a lovely (if huge) Sunday (dinner for two).
I made this for Sunday dinner, (even though it was just the two of us, and yes, I did eat it all week long for lunches). After a chilly day with the windows open, cleaning house and tilling up all the weeds in the flower bed just outside my kitchen door (next years vegetable garden?) this was such a welcome end to the day.
Dorie calls for you to boil cube steak in water with vegetables, I went one step further and boiled in some beef stock and a cup of red wine I had leftover from cleaning out the pantry and freezer. Hot Italian sausage was added for a little zip, and I kept the carrots I boiled the beef with in the mix. I topped the potatoes off with cheddar, and while I wish I'd used a ricer, (per Dorie's suggestion) there is no room in my life (or my kitchen) for another appliance right now. Dorie's recipes are always a hit with the man, and this one certainly delivers.
While we aren't normally beef eaters, this is a hearty and inexpensive meal that lasts and lasts. By laying some spinach between the meat mixture and the potatoes, and keeping the carrots, you still get some vegetable goodness in there. We served our hachis parmentier with some steamed whole green beans, and a zinfandel. It was a lovely (if huge) Sunday (dinner for two).
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