Hachis Parmentier
Chuck is transformed, bourguignon style until soft then finished with a top hat of buttery mash n cheese. This dish personifies comfort food in all the very best ways.
You'll never look at Shepards pie again when this bad boy walks into your life.
This is a recipe I developed for my lovely local butcher Meat at Billy's
Ingredients 13
1 tbsp olive oil
250 g golden shallot, small, peeled
150 ‒ 200 g speck, diced
1⁄4 cup tomato paste
1.5 ‒ 2 kg chuck steak, cut into large chunks
3 tbsp seasoned flour
2 tsp salt
1 bottle red wine
300 ml beef stock
1 kg Sebago potatoes
200 ml milk
300 g butter
parmesan, generous amount, finely grated, to finish
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Method 12
Preheat oven to 150°C.
Heat the in a large casserole over low- medium heat, add the and and stir regularly, cooking for until golden (around 15/20 minutes).
Add the and cook until the paste darkens in colour and is coming away from the sides of the pan.
Place the and in a medium sized bowl and toss the pieces in the mixture to coat evenly.
Add some more if needed, sear and caramelise on all sides. Best to do this in 2 or 3 batches so that the meat browns properly.
Add the remaining ingredients, cover with a lid and shove in the oven for 4 hours or until the beef is delightfully tender and falls apart under the pressure of a fork.
For the last 1.5 hours of cooking, throw the on a large roasting tray and pop in the oven to cook alongside.
When cooked through, remove and allow to cool slightly – you want the to be hot but ok to handle.
Scoop flesh into a bowl or use a potato masher. Add and work through the potato, adding the as needed until you get a soft potato mixture that is lump free. Season to your taste.
Spread the beef mixture across the base of a roasting tray. Spread the potato mash across the top and very, very generously cover with grated Parmesan. You want to cover the potato so you can’t see it – that is enough Parmesan. At this point you can refrigerate and cook later.
Alternatively, pop back into oven and crank the heat to 180°C. Cook until the top is bubbling and taken on a glorious golden tan like colour.
Scoop onto plates and serve. Some greens alongside works wonders.
Katrina Meynink's tips
If you are more of the latter, please feel free to step out the cooking of the onion, speck, beef etc below.
At this point you can refrigerate and cook later.
Some greens alongside works wonders.
