French Shepherd’s Pie (Hachis Parmentier) – An Elevated Shepherd’s Pie with Ground Beef

As the weather has turned to an almost perpetual state of “gray”, comfort food is on the menu. One of my favorite meals for cloudy and dreary winter days is a flavorful shepherd’s pie. One with a fluffy potato topping that has developed a buttery “crust” on the top. One that fills the kitchen with such a wonderful aroma that your patience is tested while waiting for it to cook. With my Irish/Welsh/Nordic heritage, I have perfected the traditional Irish Shepherd’s Pie….. it is one of my daughter’s most requested meals. We were having friends over for dinner and I was planning on making my usual recipe. While planning out the meal, I thought to do a bit of research to find out if there is something akin to my Irish recipe, yet distinctly French. Indeed there is! The French Shepherd’s Pie, aka Hachis Parmentier.

Red wine gives depth

The traditional Hachis Parmentier, aka French Shepherd’s Pie, is made with leftover beef, whether from a roast or pot-au-feu. For this recipe, I decided I wanted to create something that was accessible. Something that wouldn’t depend on having leftovers on hand. I read MANY recipes and articles about the traditional making of Hachis Parmentier and gleaned several ideas for herbs, spices, and cooking tips. One recipe called for marinating ribeye steak overnight in red wine, then chopping it up for the meat portion of the shepherd’s pie. I did love the idea of the red wine, and figured it would give the final dish a “bœuf bourguignon-ish” flavor. I was definitely correct, as the final flavor was phenomenal!

The key to fluffy potatoes

For the potatoes, I ended up doing a variation of the potatoes that I make for my Irish shepherd’s pie. They are very flavorful and fluffy. I actually take the time to use a food mill to mash the potatoes (you could use a ricer or hand masher) instead of an electric mixer. I have found that when I use the electric mixer, the potatoes end up with an “elastic” and “dense” consistency. When I use the food mill, they turn out much fluffier. My food mill is a hand-me-down from my grandmother. However, if you are looking for one, this one is great. https://amzn.to/4asiYKt . The best part of the potatoes are the “crusty” very top layer formed by the brushed butter and parmesan.

The flavors of the beef/sausage and wine reduction, combined with the fluffy potatoes make this a must-try version of French Shepherd’s Pie. Enjoy.

French Shepherd’s Pie (Hachis Parmentier) Made With Ground Beef

5 from 1 vote

Simplified version of this tasty French classic

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Prep Time:35 minutes mins

Cook Time:35 minutes mins

Potato Cook Time:40 minutes mins

Course: Main Course

Cuisine: French

Keyword: French Cottage Pie, French Shepherd’s Pie, Ground Beef Shepherd’s Pie

Servings: 8

Equipment

• 9 x 13 deep dish baker
• Food Mill Could substitute for ricer, hand masher, or hand mixer

Ingredients

Filling

• 2 Tbsp Duck Fat Could substitute with butter
• 1 Large Onion, Diced
• 4 Large Cloves Garlic, Pressed
• 2 Pounds Lean Ground Beef
• 1 Pound Ground Sausage You can adjust the final flavor of your dish based on the type of sausage you add. I enjoy "Mild Italian" sausage for this dish.
• Salt/Pepper
• 2 Cups Sturdy Red Wine Cabernet works well.
• 5 Large Carrots, Peeled and Sliced
• 2 tsp Tomato Paste
• 3 Tbsp Fresh Parsley, Flat Leaf, Chopped
• 1 tsp Fresh Thyme, Chopped
• 1/2 Cup Flour
• 2 Cups Beef Stock

Potatoes

• 2½ Lbs Gold Potatoes
• Salt
• 1/2 Cup Whole Milk
• 1/4 Cup Sour Cream
• 3 Tbsp Butter
• 4 oz Shredded Cheese, Gruyère or very Sharp Cheddar
• 3/4 tsp Salt
• Freshly Ground Pepper

Finishing Potato Topping

• 3 Tbsp Butter, Melted
• 3 Tbsp Parmesan Cheese, Grated

Instructions

Filling

• Melt Duck Fat to a medium stock pot. Add the diced Onion. Sauté until translucent.
  
• Add pressed Garlic Cloves. Sauté for a minute to bring out the aromatics.
• Add the Ground Beef and Ground Sausage. Sauté until browned. Skim off some of the fat that has risen to the top, taking care to leave a few tablespoons (which will act with the added flour to create a Roux for thickening). Season with Salt and Pepper.
• While meat is browning, slice the Carrots and chop the Parsley.
  
• Add Red Wine. Cook on medium heat until the wine has reduced to basically nothing.
• Add Carrots, Parsley, Thyme, and Tomato Paste. Cook over medium heat until the Carrots start to soften.
• Sprinkle the Flour over top of mixture. Stir to coat the meat and vegetables. Cook and stir for one minute.
• Pour in the Beef Stock and stir until it thickens. Turn heat down to low and continue to cook until it is even thicker, and is the right consistency to act as the bottom layer of your Shepherd's Pie.
  
• At this point, you can either spoon your meat base into the baking dish, or pop the pot into the refrigerator for a few hours, or overnight. By doing this, the flavors will meld and become more intense.
  

Potato Topping

• Preheat oven to 400℉.
• Wash Potatoes and place into large saucepan. Cover with generously salted cold water. Set over medium high heat until boiling. Once boiling, boil for 20 minutes, or until they are tender enough to easily be pierced with a knife.
  
• Drain and cool the Potatoes to a temperature that you are able to handle, yet still quite warm.
• Peel and cut potatoes in batches into a food mill. Mash potatoes through the food mill into a large bowl. (Using a food mill or ricer will produce fluffier potatoes, vs. an electric mixer, which will create more "elastic" potatoes.)
  
• Add Butter, grated Cheese, Sour Cream, Milk, and Salt/Pepper. Stir to combine.
• Spoon the potatoes over the meat mixture. Use an offset spatula to press/spread potatoes evenly over the meat mixture.
  
• Melt Butter and brush over top of the potatoes. Sprinkle with the grated Parmesan.
• Place on a lined baking sheet to catch any spill over. Bake for 30 minutes, or until the filling is bubbling steadily and the potatoes have developed a golden brown crust.
  
• Remove from oven and let rest for 10-15 minutes before cutting and serving. Enjoy!