Renowned French chef Cyril Lignac shared this comforting Hachis Parmentier recipe on his hit M6 show, Tous en Cuisine. Ideal for chilly fall evenings or busy weeknights, this Shepherd's Pie layers seasoned minced beef with mushrooms under creamy mashed potatoes, delivering restaurant-quality comfort at home.
Cyril Lignac's Hachis Parmentier: A Gourmet, Foolproof Recipe
Preparation time: 55 minutes
Cooking time: 25 minutes
Serves 4
Ingredients:
- 800g minced beef
- 600g Bintje potatoes, peeled, washed and cut into cubes
- 20cl of milk
- 100g + 15g butter
- 1 peeled onion
- 4 button mushrooms washed and without muddy stems
- 200g of crushed tomatoes
- 2 sucrines
- Olive oil
- White balsamic vinegar
- Fine salt and ground pepper
- 50cl of liquid cream
- 50g grated parmesan cheese
Step-by-Step Instructions:
- Preheat the oven to the grill position at 240°C.
- Plunge the potatoes into a saucepan of salted boiling water and cook for 12 minutes, drain and mash them over a saucepan with half the hot milk and 15g of butter. Mix the puree and season with fine salt. If it is too thick, you can add a little milk or butter.
- In a saucepan, pour the liquid cream and reduce it by half over low heat, add the grated parmesan, mix and set aside.
- While the potatoes are cooking, chop the onion, slice the mushrooms. Keep them separate. In a hot casserole dish, pour a dash of olive oil, add the beef, season with salt and pepper, cook for a few minutes then add the butter. Incorporate the onion, the mushrooms, continue the caramelization, then add the crushed tomatoes. Cook for 25 minutes.
- In an oven dish, spread the cooked meat, spread the mashed potatoes on top, coat with parmesan cream. Bake and broil for 4 minutes. Season the salad with oil and vinegar, then salt and pepper.
