Shredded Beef with Mashed Potatoes

(Hachis Parmentier)

Antoine Augustin Parmentier, an 18th-century French agronomist, promoted the potato so enthusiastically that the tuber itself was briefly known as une parmentiere. This dish, named in Parmentier's honor, is a French version of England's cottage pie (or vice versa).

Serves
serves 6-8

Ingredients

1 lb. meaty beef shanks
1 lb. beef short ribs
³⁄₄ lb. boneless rump roast
2 medium carrots, peeled, trimmed, and cut into thirds
2 ribs celery, cut into thirds
2 large yellow onions, peeled and quartered
1 bouquet garni of 6 small fresh sprigs parsley, 6 black peppercorns, 1 bay leaf, and 1 large peeled clove garlic, tied in cheesecloth with kitchen twine
5 russet potatoes, peeled
Salt
¹⁄₂ cup milk, scalded
9 ¹⁄₂ oz. (2 sticks plus 3 tbsp.) butter, plus 6 tbsp. (optional)
1 large clove garlic; peeled and minced
pinches freshly grated nutmeg
Freshly ground black pepper
1 Tbsp. flour
¹⁄₂ cup fresh bread crumbs (optional)

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Instructions

Step 1

Put meats, carrots, celery, half the onions, and bouquet garni into a large stockpot. Add 10 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer, skimming any foam and fat that rise to the surface, until meats are tender, about 2 hours. Strain stock into a large bowl, discarding vegetables and bouquet garni, and set aside. Remove and discard bones, fat, and sinew from meat, coarsely shred meat, and set aside.

Step 2

Put potatoes into a large pot, cover with cold water by 2"–3", and add a generous pinch of salt. Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, about 30 minutes. Drain potatoes, then press through a potato ricer or mash with a potato masher in a large bowl. Add hot milk, 16 tbsp. of the butter, garlic, nutmeg, and salt and pepper to taste and beat with a wooden spoon until smooth. Adjust seasonings, cover to keep warm, and set aside.

Step 3

Preheat oven to 400°. Chop remaining onions. Melt 2 tbsp. of the butter in a large skillet over medium heat. Add onions and cook until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring constantly, for 1–2 minutes. Reduce heat to medium-low, stir in 3⁄4 cup of the reserved beef stock (save remaining stock for another use), and cook, stirring frequently, until onion mixture is browned and very thick, about 15 minutes. Set aside.

Step 4

Grease a 2-quart baking dish with 1 tbsp. of the butter; set aside. Add onion mixture to shredded meat, season to taste with salt and pepper, and mix well. Spread 4 cups of the mashed potatoes in bottom of baking dish; cover with chredded meat mixture. Spread remaining potatoes on top and sprinkle with bread crumbs (if using). Melt remaining 6 tbsp. butter (if using) and drizzle over bread crumbs. Bake until golden brown on top, 20-30 minutes. Let rest briefly before serving.

Put meats, carrots, celery, half the onions, and bouquet garni into a large stockpot. Add 10 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer, skimming any foam and fat that rise to the surface, until meats are tender, about 2 hours. Strain stock into a large bowl, discarding vegetables and bouquet garni, and set aside. Remove and discard bones, fat, and sinew from meat, coarsely shred meat, and set aside.
Put potatoes into a large pot, cover with cold water by 2"–3", and add a generous pinch of salt. Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, about 30 minutes. Drain potatoes, then press through a potato ricer or mash with a potato masher in a large bowl. Add hot milk, 16 tbsp. of the butter, garlic, nutmeg, and salt and pepper to taste and beat with a wooden spoon until smooth. Adjust seasonings, cover to keep warm, and set aside.
Preheat oven to 400°. Chop remaining onions. Melt 2 tbsp. of the butter in a large skillet over medium heat. Add onions and cook until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring constantly, for 1–2 minutes. Reduce heat to medium-low, stir in 3⁄4 cup of the reserved beef stock (save remaining stock for another use), and cook, stirring frequently, until onion mixture is browned and very thick, about 15 minutes. Set aside.
Grease a 2-quart baking dish with 1 tbsp. of the butter; set aside. Add onion mixture to shredded meat, season to taste with salt and pepper, and mix well. Spread 4 cups of the mashed potatoes in bottom of baking dish; cover with chredded meat mixture. Spread remaining potatoes on top and sprinkle with bread crumbs (if using). Melt remaining 6 tbsp. butter (if using) and drizzle over bread crumbs. Bake until golden brown on top, 20-30 minutes. Let rest briefly before serving.

Recipes

Shredded Beef with Mashed Potatoes

Name: Shredded Beef with Mashed Potatoes
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. meaty beef shanks; 1 lb. beef short ribs; 3 ⁄ 4 lb. boneless rump roast; 2 medium carrots, peeled, trimmed, and cut into thirds; 2 ribs celery, cut into thirds; 2 large yellow onions, peeled and quartered; 1 bouquet garni of 6 small fresh sprigs parsley, 6 black peppercorns, 1 bay leaf, and 1 large peeled clove garlic, tied in cheesecloth with kitchen twine; 5 russet potatoes, peeled; Salt; 1 ⁄ 2 cup milk, scalded; 9 1 ⁄ 2 oz. (2 sticks plus 3 tbsp.) butter, plus 6 tbsp. (optional); 1 large clove garlic; peeled and minced; pinches freshly grated nutmeg; Freshly ground black pepper; 1 Tbsp. flour; 1 ⁄ 2 cup fresh bread crumbs (optional)

Serves
serves 6-8

(Hachis Parmentier)

Ingredients

1 lb. meaty beef shanks
1 lb. beef short ribs
³⁄₄ lb. boneless rump roast
2 medium carrots, peeled, trimmed, and cut into thirds
2 ribs celery, cut into thirds
2 large yellow onions, peeled and quartered
1 bouquet garni of 6 small fresh sprigs parsley, 6 black peppercorns, 1 bay leaf, and 1 large peeled clove garlic, tied in cheesecloth with kitchen twine
5 russet potatoes, peeled
Salt
¹⁄₂ cup milk, scalded
9 ¹⁄₂ oz. (2 sticks plus 3 tbsp.) butter, plus 6 tbsp. (optional)
1 large clove garlic; peeled and minced
pinches freshly grated nutmeg
Freshly ground black pepper
1 Tbsp. flour
¹⁄₂ cup fresh bread crumbs (optional)

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Instructions

Step 1

Step 2

Step 3

Step 4

Put meats, carrots, celery, half the onions, and bouquet garni into a large stockpot. Add 10 cups cold water and bring to a boil over high heat. Reduce heat to medium and simmer, skimming any foam and fat that rise to the surface, until meats are tender, about 2 hours. Strain stock into a large bowl, discarding vegetables and bouquet garni, and set aside. Remove and discard bones, fat, and sinew from meat, coarsely shred meat, and set aside.
Put potatoes into a large pot, cover with cold water by 2"–3", and add a generous pinch of salt. Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, about 30 minutes. Drain potatoes, then press through a potato ricer or mash with a potato masher in a large bowl. Add hot milk, 16 tbsp. of the butter, garlic, nutmeg, and salt and pepper to taste and beat with a wooden spoon until smooth. Adjust seasonings, cover to keep warm, and set aside.
Preheat oven to 400°. Chop remaining onions. Melt 2 tbsp. of the butter in a large skillet over medium heat. Add onions and cook until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring constantly, for 1–2 minutes. Reduce heat to medium-low, stir in 3⁄4 cup of the reserved beef stock (save remaining stock for another use), and cook, stirring frequently, until onion mixture is browned and very thick, about 15 minutes. Set aside.
Grease a 2-quart baking dish with 1 tbsp. of the butter; set aside. Add onion mixture to shredded meat, season to taste with salt and pepper, and mix well. Spread 4 cups of the mashed potatoes in bottom of baking dish; cover with chredded meat mixture. Spread remaining potatoes on top and sprinkle with bread crumbs (if using). Melt remaining 6 tbsp. butter (if using) and drizzle over bread crumbs. Bake until golden brown on top, 20-30 minutes. Let rest briefly before serving.