Julia Child Hachis Parmentier Recipe

Julia Child Hachis Parmentier is the French ancestor of Shepherd’s Pie. Savory ground beef under a luxurious layer of mashed potatoes, baked until golden and bubbly. Named after Antoine Parmentier, the man who convinced France to love potatoes.

This classic French bistro dish uses Julia’s technique for rich mashed potatoes from The Way to Cook Cookbook and applies it to the traditional Parmentier. The potatoes aren’t just mashed, they’re enriched with butter, cream, and cheese. The meat layer is deeply seasoned with wine, tomato, and herbs.

Perfect for using up leftover pot roast or stew. Actually, I make pot roast specifically so I can make this the next day.

What is Hachis Parmentier? France’s answer to Shepherd’s Pie. Ground or minced meat layered with creamy mashed potatoes, topped with cheese, and baked until golden. The “Parmentier” honors the potato champion of France.

Why You’ll Love This Recipe

• Ultimate comfort food. Rich, warming, and deeply satisfying.
• Better than Shepherd’s Pie. The French version has richer potatoes and a cheese crust.
• Perfect for leftovers. Transform leftover pot roast or stew into something new.
• Make ahead friendly. Assemble the day before, bake when ready.
• French bistro classic. This is what they serve in Paris neighborhood restaurants.

Julia Child Hachis Parmentier Ingredients

Inspired by Julia Child’s techniques. Serves 6.

For the Potato Topping (The Parmentier):

• 2 lbs boiling potatoes, peeled and quartered
• 4 Tb butter
• ½ cup hot milk or cream
• Salt and white pepper
• 1 egg yolk (optional, for richness)
• ½ cup grated Swiss cheese (Gruyère)

For the Meat Filling (The Hachis):

• 1½ lbs cooked beef (leftover pot roast, stew meat, or browned ground beef)
• 2 Tb butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 Tb flour
• ½ cup red wine
• 1 cup beef stock or leftover gravy
• 1 Tb tomato paste
• 1 tsp Worcestershire sauce
• 2 Tb fresh parsley, chopped
• Salt and pepper

For Topping:

• Additional grated Swiss cheese
• 2 Tb butter, cut into small pieces

How To Make Julia Child Hachis Parmentier

Step 1: Make the Potatoes

1. Boil potatoes: Cook in salted water until completely tender, about 20 minutes. Drain well.
2. Mash or rice: Push through a ricer for smoothest results. Or mash thoroughly by hand.
3. Beat in butter and cream: Add butter and hot milk or cream. Beat until smooth and fluffy. Season with salt and white pepper. Stir in egg yolk if using.

Step 2: Make the Meat Filling

4. Sauté aromatics: Melt butter in a large skillet. Cook onion until soft and golden. Add garlic and cook 1 minute.
5. Add meat: If using raw ground beef, brown it now. If using leftover cooked meat, mince or shred it and add to the onions.
6. Build the sauce: Stir in flour, cook 2 minutes. Add wine and scrape up any brown bits. Add stock, tomato paste, and Worcestershire. Simmer until thickened, 5-10 minutes.
7. Season: Stir in parsley. Taste and adjust salt and pepper.

Step 3: Assemble

8. Prep the dish: Butter a 9×13 baking dish (or individual gratin dishes).
9. Layer the meat: Spread meat mixture evenly in the bottom.
10. Top with potatoes: Spread mashed potatoes over the meat, covering completely. Use a fork to make decorative swirls or peaks.
11. Add cheese: Sprinkle generously with Swiss cheese. Dot with butter pieces.

Step 4: Bake

12. Preheat oven to 400°F.
13. Bake: 20-25 minutes until filling is bubbling and top is golden brown.
14. Rest: Let stand 10 minutes before serving. The filling is extremely hot.

Recipe Tips

• Use a ricer for potatoes: Creates the smoothest texture without overworking, which makes them gluey.
• Warm milk, not cold: Cold milk drops the temperature and makes potatoes gummy. Heat it first.
• Enrich with egg yolk: Optional but adds richness and helps the potato layer set.
• Don’t skimp on cheese: The golden cheese crust is half the appeal.
• Let it rest: The filling stays molten-hot for a while. 10 minutes prevents scorched mouths.
• Individual dishes: Bake in small gratin dishes for elegant portion control.

Recipe Variations

With Leftover Pot Roast: Skip the browning. Shred leftover pot roast and use leftover gravy instead of making new sauce.

With Duck Confit: Shred duck confit instead of beef. Use duck fat instead of butter in the potatoes. Rich and decadent.

Vegetarian: Replace meat with lentils or mushrooms. Use vegetable stock.

With Lamb (True Shepherd’s Pie): Ground lamb instead of beef. Add a touch of rosemary.

What To Serve With Hachis Parmentier

This is a complete meal in itself, but a simple side completes the plate:

• Green salad with Dijon vinaigrette
• Steamed haricots verts (green beans)
• Crusty bread for soaking up juices
• A glass of red Burgundy

Make-Ahead

Prepare the entire dish through the assembly step. Cover tightly and refrigerate up to 24 hours. When ready to serve, add 10-15 minutes to the baking time since it’s starting cold. The top should be golden and the filling bubbling.

You can also freeze the assembled dish (unbaked) for up to 2 months. Thaw overnight before baking.

How To Store

Refrigerator: Store covered for up to 4 days. This reheats beautifully.

Reheat: Warm individual portions in a 350°F oven for 15-20 minutes, covered with foil. Or microwave, though the top won’t stay crispy.

Freezer: Freeze in portions for up to 2 months. Thaw overnight, then reheat.

Nutrition Facts

Per serving (1/6 of recipe):

• Calories: 520 kcal
• Protein: 28g
• Total Fat: 28g
• Saturated Fat: 14g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 4g
• Sodium: 480mg
• Cholesterol: 110mg

FAQs

Source: Classic French bistro tradition using Julia Child’s potato technique from The Way to Cook

– Claire