Ground Beef Hachis Parmentier
with Emmental & Mustard-Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Yes, hachis parmentier is a fancy way of saying shepherd’s pie. But when you’ve got some classy cheese and fresh herbs to back it up, it deserves a name to match. A layer of Emmental gives this casserole some added intrigue, and a garnish of chopped chives creates some sharpness. The rest relies on hearty ground beef simmered with demi-glace, spices and butter. It gets covered with mustard-roasted chunky potatoes for an easy topping and carrots for a side.
We will send you:
- 250g Ground beef
- 450g Baby potatoes
- 400g Carrots (orange or multicoloured)
- 50g Diced onions
- 1 Bunch of chives (or garlic chives)
- 30ml Whole-grain mustard
- 12g Beef demi-glace
- 60g Grated Emmental
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Medium baking dish
Total Fat
40 g
Saturated Fat
21 g
Sodium
1970 mg
Total Carb
64 g
Sugars
14 g
Protein
43 g
Fibre
10 g
Preparation
Roast the potatoes & carrots
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, the mustard, ½ the spices and S&P. Roast, flipping halfway, 18 to 20 min., until lightly browned and tender.
Cook & coat the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef and onions; season with S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked. Add the demi-glace and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add 2 tbsp butter (double for 4 portions) and the remaining spices. Cook, stirring frequently, 1 to 2 min., until the beef* is cooked through and the liquid has slightly reduced.
Assemble & bake the hachis parmentier
Transfer the beef to a medium baking dish. Top with the cheese and potatoes, cut-sides up. Bake, 2 to 3 min., until warmed through and the cheese has melted.
Finish & serve
Thinly slice the chives. Divide the hachis parmentier and carrots between your plates. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
