In this hearty French-style dish, a wine-spiked, vegetable-strewn ground-beef mixture is topped with sumptuous mashed potatoes and baked until golden, piping hot and delicious.
And in many cases that’s true, but like other countries, France has its share of more humble creations. Hachis Parmentier is one of them.
Parmentier means that potatoes are an important part of the dish. It’s a nod to Antoine‐Augustin Parmentier, the French economist credited with making potatoes popular in France in the late 18th century — which is why some classic French dishes made with them incorporate his name. But most recipes, including mine, involve putting a wine-flavoured ground beef, stewed beef or other meat mixture, accented with diced vegetables and flavourings, into a casserole.
Put potatoes in a medium-sized pot and generously cover with cold water. Set over medium, medium-high heat and bring to a simmer. Lower heat as needed to maintain that simmer. Simmer potatoes until very tender, about 20 minutes.
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