Hachis Parmentier – Bruno Albouze

ground beef

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey reduces fat while lentils offer a vegetarian option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor without dairy.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes are nutrient-rich, while cauliflower is lower in carbs.

Shred leftover meat with a fork, discarding any cartilage and bones.

Peel and cook potatoes in the microwave for about 12 minutes until cooked through, leaving them inside until ready to mash.

Use a garlic press to mince garlic for easier incorporation.

Chop fresh thyme and parsley.

In a large skillet, melt butter and add onions and thyme, cooking for 8 minutes without browning.

Add minced garlic and cook for 3 minutes more until fragrant.

Stir in the shredded meat and beef stock, cooking for about 5 minutes.

Add chopped parsley and stir, then turn off the heat and set aside.

Pass the hot potatoes through a food mill.

Return the potatoes to the stove and mix in chunks of cold butter gradually until fully incorporated.

Switch from a rubber spatula to a whisk and add hot milk a little at a time, smoothing out the mixture.

Return to the spatula to ensure everything is well incorporated.

Spread the meat mixture evenly in a gratin dish.

Top with the mashed potatoes, spreading them out with a spatula.

Sprinkle with parmesan cheese and breadcrumbs.

Bake at 425°F (220°C) for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens