Skillet Beef Parmentier
with Roasted Brussels Sprouts
Cooking time
40 minutes
Servings
2/4
Calories
800 /serving
Get cozy with the coziest of cozy classics: a saucy parmentier, i.e. shepherd's pie, with not one, but two twists! The first is that it’s made in a skillet, which is so fast and convenient, with only a flash under the broiler for some last-minute browning. The second tweak is that you’ll mix a bit of our signature chipotle-BBQ sauce into the browned beef, to give it extra oomph—it’s a small but mighty tip we bet you’ll recreate anytime you revisit this comforting dish.
We will send you:
- 285g Ground beef
- 450g Potatoes
- 225g Brussels sprouts
- 2 Garlic cloves
- 1 Shallot (or onion)
- 200g Carrots
- 1 Bunch of chives
- 12g Beef demi-glace
- 45g Chipotle-BBQ sauce
- 8g Sweet Onion & Thyme spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Anchovies, Milk, Mustard, Soy
You will need:
Medium pot
Medium oven-safe pan
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
17 g
Sodium
1230 mg
Total Carbs
76 g
Sugars
21 g
Protein
39 g
Fibres
13 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the pot of boiling water; boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste.
Roast the Brussels sprouts
While the potatoes boil, halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 10 to 12 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
Mise en place
While the Brussels sprouts roast, peel and quarter the carrots lengthwise; roughly chop. Mince the garlic. Peel, halve and mince the shallot. Thinly slice the chives.
Start the parmentier
In a medium, oven-safe pan, heat a drizzle of oil on medium-high. Add the carrots, shallot and garlic to the pan and sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through. Add the demi-glace, chipotle-BBQ sauce and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the meat is coated with the sauce.
Finish the parmentier
When the Brussels sprouts are done, switch the oven to broil. Top the cooked beef and carrots with the mash. Spread in a single, even layer and top with 1 tbsp butter (double for 4 portions), cut into small cubes. Transfer the finished parmentier to the oven and broil, 2 to 3 minutes, until the top begins to brown. Remove from the oven and let rest for 5 minutes before serving.
Plate your dish
Divide the roasted Brussels sprouts and finished parmentier between your plates. Top the parmentier with the chives. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
