Beef Confit Mashed Potato Gratin — Hachis Parmentier
The French shepherd's pie, slow-cooked beef confit layered under buttery mashed potato and gratinated golden.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cube 600g potatoes. Finely chop 0.5 large onion, dice 0.5 medium carrot and 0.5 celery stalk, mince 1 garlic clove. Measure 75ml red wine, 150ml beef stock, 90ml warm milk. Grate 40g Gruyère, tear 100g frisée lettuce. Have 450g shredded cooked beef and 100ml braising liquid ready.
Saute
Heat 1 tbsp olive oil in a medium heavy pan over medium heat. Sauté onion, carrot, celery 5 minutes until softened. Add garlic and 1 tbsp tomato paste, cook 1 minute until fragrant. Pour in red wine, reduce 2 minutes until almost dry.
Build
Add shredded beef, 150ml stock, 100ml braising liquid, 0.5 bay leaf, 1 thyme sprig to the pan. Simmer over medium heat 12 minutes until rich and thick, stirring occasionally. Stir in 1 tbsp parsley, season with salt and pepper, remove bay and thyme. Spoon into a buttered 1.2L baking dish.
Boil
Place cubed potatoes in a medium pot, cover with salted water. Boil over high heat 15 to 18 minutes until fork-tender. Drain well, return to the pan, dry over low heat 1 minute. Pass through a ricer into a bowl.
Build 2
Beat warm milk, 50g butter, 1 egg yolk, 0.125 tsp nutmeg, 0.75 tsp salt, 0.25 tsp pepper into the riced potatoes until smooth and fluffy. Spread evenly over the beef layer, rough the surface with a fork, scatter Gruyère, dot with 10g butter.
Bake
Place the dish in a 200°C oven for 20 to 25 minutes until the top is deep golden and edges bubble vigorously. While the hachis bakes, whisk 0.5 tbsp lemon juice, 0.25 tsp Dijon mustard, 1 tbsp extra virgin olive oil, pinch of salt; toss with frisée until lightly coated.
Rest and plate
Remove hachis from oven, rest 5 minutes. Serve warm scoops of hachis alongside the lemon-dressed frisée salad on individual plates.
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