Recipes
Hachis Parmentier
This is a typical French dish - Antoine Parmentier was a French military pharmacist in the late 18th century, who introduced the French to potatoes. The ‘Hachis’ (minced) Parmentier was originally made from left-over meat, minced and layered with mashed potatoes. The following recipe is a modern version.
Ingredients (for 4 people)
- Approx. 500g Highland Beef Lean Steak Mince
- 1 onion, thinly sliced
- 2 tbsp olive oil (our Highland mince being so lean, the oil will prevent it sticking)
- Fresh mashed potatoes (4 medium)
- 100-150 grated cheese (preferably Swiss Emmental but cheddar will do)
- 1 jar Bolognese Sauce (home made even better!)
Method
- Warm the olive oil in a wide shallow pan and cook the onion in it for a few minutes until tender.
- Thoroughly cook the mince. Add salt once the mince is cooked, then add the Bolognese sauce.
- While the mince is cooking, prepare your mashed potatoes – cook them in salted water until tender and mash them with butter and milk.
- In an oven-proof dish, cover the base with half of the mashed potatoes, then add the mince and sauce mixture and finally add the rest of the mashed potatoes, as a final top layer.
- Spread the grated cheese all over.
- Cook in pre-heated oven at 200°C for about 30 minutes (if the dish has just been cooked) or one hour until nicely brown (if dish has been allowed to cool).
A very quick but hearty meal, best accompanied with some nice green salad and some full bodied red wine.
Bon Appetit!