Hachis Parmentier (Beef and Mashed Potato Bake)
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Ingredients
- 500 g beef mince
- 900 g floury potatoes, peeled and chopped
- 1 onion, finely diced
- 2 garlic cloves
- 1 carrots, diced
- 200 g tinned chopped tomatoes
- 100 ml milk
- 40 g unsalted butter
- 60 g gruyère cheese, grated
Nutrition (per serving)
- Calories
- 633 kcal
- Protein
- 35 g
- Carbohydrate
- 43.8 g
- of which sugars
- 8 g
- Fat
- 34.2 g
- of which saturates
- 16.8 g
- Fibre
- 6.6 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Boil the potatoes in salted water for 15-18 minutes until tender, then drain and mash with the milk and half the butter until smooth.
- 3
Meanwhile, melt the remaining butter in a frying pan and cook the onion and carrot for 6 minutes until softened.
- 4
Add the beef mince and garlic and cook, breaking up the mince, for 8 minutes until no pink remains.
- 5
Stir in the tinned tomatoes and simmer for 8 minutes until thickened, then season well.
- 6
Spoon the mince into a baking dish and top with the mashed potato, spreading it to the edges.
- 7
Scatter with the gruyère cheese and bake for 20-25 minutes until golden and bubbling.
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