Update 2 Nov: You can get the recipe here http://www.npr.org/templates/story/story.php?storyId=130921453 as well as listen to Dorie make it on the radio clip.
Hachis Parmentier (Ah-shee Pahr-mon-te-a) is this week’s FFWD pick. It’s a meat-and-mashed-potato pie similar to a shepherd’s pie. The recipe calls for homemade beef broth made by slow-boiling beef with vegetables but I didn’t have the time this week. I took the shortcut given by Dorie in the Bonne Idee (Good Idea) section and used store-bought beef broth and ground beef. The way I look at it, if we can use store-bought chicken broth to make the Vietnamese noodle soup, we can use store-bought beef broth for this pie. And I bought Wolfgang Puck’s Organic Beef Broth so I can tell myself it’s as good as homemade broth, non?
Now, I don’t know how a made-from-scratch hachis parmentier tastes but my shortcut version was not bad. The filling was rich and savoury from the combination of beef and mild Italian sausages and the mashed potato topping was smooth and creamy with Gruyère cheese melted in. I did sauté 2 cloves of garlic before cooking the sausages and added some chopped cilantro (way more flavour than parsley) and dried thyme. The next time I make this I’ll make the broth. I’m curious to know how the boiled beef chunk would taste.
By the way, Dorie always says to remove the germ from the garlic. I looked up garlic germ and found that: a) the germ is the sprout in the centre of the garlic clove and b) the germ is acidic and can cause indigestion. So if you’re prone to indigestion due to garlic, remove the germ before using the garlic.
Go to French Fridays with Dorie and click on Leave Your Link (LYL): Hachis Parmentier to look at how others made their hachis parmentier especially those who followed the recipe fully!