Hachis Parmentier Sauce Aux Champignons Shepards Pie With Mushroom Sauce Recipes

HACHIS PARMENTIER (FRENCH SHEPHERD'S PIE)

Steps:

• Heat 1 tbsp olive oil in a large skillet over high heat and add half of the beef. Break it up with a wooden spatula and cook, stirring frequently, until it is browned - about 4 min. Season with pinches of salt and pepper, stir, and transfer to a bowl.
• Add more olive oil to the skillet and cook the second batch of beef. Once the second batch is browned, add the first batch back into the skillet, along with the onion and garlic. Turn heat down to medium-low and cook until onion softens - about 4 min.
• Add wine and simmer for a few minutes to evaporate most of the alcohol.
• In a small cup/dish, dissolve tomato paste with a bit of vegetable stock and add to skillet, along with remaining stock and thyme. Season again with salt and pepper and stir. Turn heat down to low and cover with a lid. Cook, stirring occasionally, for 25 min. Be sure to taste and re-season the sauce if necessary.
• In the meantime, prepare the potatoes. Rinse them under cold running water and place into a large pot. Cover with water by about 2" and add a generous pinch of salt. Cover with a lid and bring to a boil.
• Once boiling, crack the lid, turn heat down to low and simmer until potatoes can be pierced easily with a fork, about 12 min.
• While potatoes are cooking, prepare the cream: pour cream into a small saucepan and add butter. Heat over a low flame until butter is melted - do not boil.
• Drain potatoes and transfer to a food processor. Pour cream mixture over the potatoes and season with a small pinch of salt. Puree until smooth.
• Preheat the oven to 375F. Place beef in a single layer in into a 8x8" baking dish and top with potatoes. Bake for about 15 min, until potatoes are set.

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
• Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
• When the butter has melted, add the bacon, stirring to separate the pieces.
• Now add the onion, garlic, bay leaf and thyme.
• Cook for about five minutes.
• Add the leek and celery as well as salt and pepper to taste.
• Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
• Stir the chicken or beef into the vegetables.
• Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
• Increase the heat, stirring as the meat changes color.
• Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
• Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
• Mix the Gruyere with the remaining breadcrumbs.
• Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
• Serve immediately.

HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Butter a large baking dish.
• Spread the beef stew evenly in the bottom of the buttered dish.
• Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
• Spread mashed potatoes mixture evenly over the stew.
• Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
• Sprinkle with grated cheese and a pinch of garlic powder.
• Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
• Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
• Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!