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French

Hachis parmentier

Non-vegetarian

Savoury minced beef baked under a thick layer of buttery mashed potato and cheese until golden. Everyday French family food.

Hachis parmentier is a French bake from France, ready in about 1 hour 20 minutes and made with ground beef and potato. It serves 6 and is rated easy to cook.

Start cooking
Hachis parmentier with a golden browned mashed-potato crust in a baking dish
Photo: Bycro / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
55 min
Rest
5 min
Total
1 h 20 min
Serves
6
Level
Easy
Calories
506

Ingredients

6 servings

For the mash

For the topping

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) until soft, drain and mash with the butter (opens in a new tab), warm milk (opens in a new tab), nutmeg (opens in a new tab) and half the salt.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Meanwhile soften the onion (opens in a new tab) and carrot (opens in a new tab) in the oil, add the garlic (opens in a new tab) and beef and cook, breaking it up, until browned.

    Food safety: Cook minced beef until no pink remains.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Stir in the tomato paste (opens in a new tab), stock, thyme (opens in a new tab) and remaining salt and pepper (opens in a new tab) and simmer until most of the liquid has gone. Add the parsley (opens in a new tab).

    • 8 min
    • medium heat

  4. Step 4

    Heat the oven (opens in a new tab) to 200 °C. Spread the meat in a baking dish (opens in a new tab), cover with the mash, rough up the top with a fork and scatter with cheese.

    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  5. Step 5

    Bake until bubbling and golden, then rest for 5 minutes.

About this dish

Origin
France · Well documentedMore food from France
Dish
Dinner · Lunch · Casseroles & bakes · Main courses
Cooking method
Boiled, Oven-baked
Taste
savoury, buttery, mild
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · High-protein
Worked out from the ingredients. How labels work
Good for
Child-friendly · Make-ahead · Freezer-friendly · Everyday · Uses leftovers
Cook more with
Ground beef · Potato · Onion · Carrot · Garlic · Tomato paste
Techniques
Baking · Boiling · Simmering

Allergens

  • Contains: Milkfrom butter, milk, gruyère
  • May contain: Celeryfrom beef stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

506 kcal per serving

Calculated

1 serving ≈ 382 g · recipe makes 6

Where the energy comes from

  • Protein 21%
  • Carbohydrate 28%
  • Fat 51%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy506 kcal132 kcal
Protein27.2 g7.1 g
Carbohydrate35.1 g9.2 g
Net carbohydrate30.7 g8 g
Sugars4.9 g1.3 g
Added sugars0 g0 g
Fibre4.4 g1.1 g
Fat28.6 g7.5 g
Saturated fat12.9 g3.4 g
Trans fat——
Cholesterol100 mg26 mg
Sodium858 mg225 mg
Salt equivalent2.1 g0.6 g
Vitamins & minerals per serving
Potassium
1207 mg
Calcium
194 mg
Iron
3.9 mg
Magnesium
71 mg
Vitamin A (RAE)
195 µg
Vitamin C
37 mg
Vitamin D
0.6 µg
Vitamin B12
2.5 µg
Folate (DFE)
42 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • Serve with a green salad dressed with mustard vinaigrette.

Storage

  • Keeps 3 days refrigerated or 3 months frozen.

Reheating

  • Reheat covered at 180 °C until hot through.

History

The dish is named after Antoine-Augustin Parmentier, the 18th-century pharmacist who promoted the potato as food in France.

Confidence: Well documented

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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