Hachis Parmentier Recipe

This Hachis Parmentier recipe layers savory ground beef, aromatic vegetables, red wine, herbs, and beef stock beneath smooth, buttery mashed potatoes for a comforting French casserole. Featured on Dinner in Paris with host Romain Avril, this hearty French comfort food is baked until the potato topping turns beautifully golden and the rich meat filling bubbles around the edges.

The Inspiration

Hachis Parmentier is a classic French dish built around two familiar ingredients: seasoned meat and mashed potatoes. Its comforting, casserole-style presentation makes it an approachable example of traditional French home cooking, where simple ingredients are layered and baked until rich and golden.

On Dinner in Paris, host Romain Avril prepares the meat filling with ground beef, onion, carrot, celery, garlic, Herbes de Provence, red wine, tomato paste, and beef stock. Browning the beef first creates the savoury foundation, while the vegetables bring sweetness and aromatic depth.

Ingredients

For Meat Filling

450 g (1 lb) ground beef
1 yellow onion, finely chopped
1 medium carrot, finely diced
2 celery stalks, finely chopped
3 cloves garlic, minced
1 tbsp herbes de Provence
2 tbsp butter
1 tbsp olive oil
1/4 cup red wine
100 ml (½ cup) beef stock
1 tbsp tomato paste
Salt and pepper, to taste

For Potato Topping

800 g (1.75) lb potatoes
120 ml (½ cup) heavy cream
80 g (6 tbsp) butter
Salt and white pepper, to taste
Pinch of nutmeg
Drizzle of olive oil

Method

Peel and cut potatoes into large pieces. Cook in salted boiling water for 20–25 minutes. Drain and let dry briefly.
Mash potatoes until smooth with butter and warm cream. We are looking for smooth mashed potatoes but not loose.
Season with salt, white pepper and nutmeg.
Heat butter and oil in pan over medium-high heat. Add beef and cook until browned 6–8 minutes.
Add onion, carrot, celery and garlic and stir. Cook 5 minutes.
Add herbs de Provence, stir and cook 2 minutes. Deglaze with red wine and cook 1 minute.
Add tomato paste, stir and cook for 1 minute. Add stock and reduce heat to medium-low.
Bring to a gentle simmer and cook for 10 minutes. Season with salt and pepper.
Preheat oven to 180°C / 350°F. Spread meat in greased baking dish.
Top with mashed potatoes and spread to for a nice even layer.
Drizzle olive e oil over the top and bake for 25-30 minutes.
When the top is golden brown and the sides are bubbly, remove from the oven.
Let sit for 5 minutes and serve hot. Enjoy!

Serving Suggestions

This Hachis Parmentier recipe is filling enough to serve as a complete main course, making it perfect for a cozy family dinner, cooler-weather meal, or French-inspired comfort-food menu. Serve generous portions while the mashed potato topping is warm and golden and the savoury beef filling remains bubbling underneath.

A simple green salad dressed with a light vinaigrette makes an excellent accompaniment because its freshness and acidity balance the butter, cream, beef, and potatoes. Lightly cooked green vegetables can provide a similar contrast without competing with the flavours of the casserole.

For a relaxed presentation, bring the baking dish directly to the table and serve Hachis Parmentier family-style. The visible golden potato crust and rich beef filling make the dish naturally inviting without additional garnish.

Final Thoughts

This Hachis Parmentier recipe captures the comforting character of classic French home cooking through layers of seasoned ground beef and creamy mashed potatoes. The meat filling develops depth from browned beef, aromatic vegetables, Herbes de Provence, red wine, tomato paste, and beef stock.

Whether prepared for a weeknight dinner or a comforting weekend meal, this hearty Hachis Parmentier recipe delivers savoury beef, smooth mashed potatoes, vegetables, herbs, and a beautifully golden baked topping in every serving.

Find more recipes from Dinner in Paris here!