I was obsessed with making this French version of Shepard’s Pie called Hachis Parmentier after hearing a story on NPR with Dorie Greenspan. The recipe is from her book Around My French Table. It takes a long time to make this recipe and lots of pots and pans. I included the vegetables and even added some baby peas at the end.
Doesn’t it look so delicious? Unfortunately, I give it an “eh” for taste. It was just ok. I guess in the end, I am just not a big fan of sweat Italian sausage. It was too overpowering and dominated the flavor. I think making my own meat base would be better for me. Maybe I should just use ground turkey. I know, the French would probably be aghast!
After coming right out of the oven, Laura and I both burned our tongues on this. Her father tried the beef/sausage combo and didn’t like it so he didn’t want one. She ate maybe 1/3 of it. I had another serving the next day which seems to be better but again, eh.
The family has been sick. Laura got her cold early in the week and her dad and I got hit with it on Saturday. I raked the leaves on Saturday with Laura (she was actually helpful!) then we just stayed inside and was miserable all day drinking gallons of ginger honey tea that I made.
Sunday was no better. Laura did not go to her swim class and I didn’t even go to tennis! Hopefully, this will run its course quickly.
Chronicles of Laura 
It’s funny but your post inspired me to order shepherd’s pie at the bar (to watch the football game) when we went out for dinner last night. You should try it again with ground beef or something and put a layer of corn on top before the mashed potatoes!
I bet yours tasted better than mine unless it was full of sausage.
Dudes, I have been perfecting a shepherd’s pie recipe for the last – how long have i been with my English husband – ten years. Let me know if you want it. This makes me think I’ll make it for his birthday on Friday….
Senta, post that shepherd’s pie recipe tout de suite!
Yes, yes! I want the recipe! I hope it does not have sausage in it.
Ok, I made it not long ago so I should be able to pull this out of my ass:
Use about 1.5lbs of ground beef – although lamb or a beef lamb combo would be best. Start it in a skillet or pan which can be put into the oven. When it’s about half way done, put in some chopped carrots, mushrooms, onion and frozen peas. When the meat is about done, put about two tablespoons of flour and stir that around for about two minutes. Then add about 1/2 a cup or so of pureed tomatoes, and about three tablespoons of the secret ingredient – HP Sauce. This is like the English equivalent of A-1 steak sauce, and actually that would probably work in a pinch. I can get HP Sauce at Fairway and would be more than happy to set both of you broads up. Anyway, stir all that together with about a half a cup of beef stock and let it simmer for a while and thicken. When I’ve let is simmer for longer (like 30min +) it’s tasted better, but it can go for as little as 15 min.
In the mean time, you need to make mashed potatoes. Now, I hate to be crass here but my mashed potatoes are pretty much the best fucking food you can put in your mouth, and have cancer curing properties. Start with red potatoes, about 8 good sized ones, cut, boil until a fork breaks them really easily. Drain, then put in about 1/2 a cup of half and half, or better yet, cream, about 3 table spoons of butter, cracked black pepper and, the secret ingredient, grated Locatelli Romano cheese, like a lot, about 1/3 of a cup or so. Oh, and then the other secret ingredient, garlic salt. Like that crappy stuff you buy at cheap delis with a green screw top. Essential. Whip all that up.
When the meat’s done getting thick, spread the mashed potatoes on top. This can be tricky, go thick and use a wide spatula. Lastly, grate some really sharp cheddar cheese and sprinkle on top. About 20 minutes at 400 degrees F.
This freezes pretty well.
Let me know what you think!
Oooh. I love the secret ingredients!
I need to recovery from all the work I did for this Hachis Parmentier recipe. I may tackle this after Christmas. Thank you, Senta!
Yea, I hear you. It’s a lot of work but man, it is good. Save it for a really cold stretch, it’s really good cold weather recipe. Let me know if you need the HP Sauce.
I’m definitely making your crack mashed potatoes.