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Hachis Parmentier - French Provencale Style Shepherd's Pie

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“Hachis Parmentier is the classic French version of a cottage-shepherd's pie, and is the perfect use for leftover stew (see Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)). Here's my sunny French Provencal riff on the classic. I've topped the casserole with creamy seasoned mashed potatoes that are scraped with a fork for good browning, slices of fresh sun ripened tomatoes, olives, a drizzle of extra-virgin olive oil and a sprinkling of grated Gruyere cheese and it's baked until hot golden and bubbling. I hope you enjoy! Serve the Hachis Parmentier piping hot from the oven with a fresh green salad, a crusty baguette, and a nice bottle or glass of burgundy or rose wine. Salut! Recipe serves 6, but may be halved or increased to suit.”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Butter a large baking dish.
  3. Spread the beef stew evenly in the bottom of the buttered dish.
  4. Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
  5. Spread mashed potatoes mixture evenly over the stew.
  6. Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
  7. Sprinkle with grated cheese and a pinch of garlic powder.
  8. Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
  9. Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
  10. Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!

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