Hachis Parmentier Express (French Shepherd's Pie)

Method

1. 1

   Boil the potato chunks in salted water until a knife slides in easily, about 15 minutes.

2. 2

   Meanwhile, heat the oven to 200°C and warm the olive oil in a large pot. Brown the ground beef over medium-high heat, breaking it up, about 6 minutes.

3. 3

   Add the onion, garlic and carrot and cook until softened, about 5 minutes.

4. 4

   Stir in the tomato paste and beef stock, season with salt and pepper, and simmer until the mixture thickens into a loose ragù, about 8 minutes.

5. 5

   Drain the potatoes and mash them with the butter and milk until smooth. Season with salt, pepper and nutmeg.

   💡 Mash while the potatoes are still steaming hot — cold potatoes mash gluey.

6. 6

   Spread the meat mixture in an even layer in a baking dish.

7. 7

   Spoon the mashed potato over the top, smoothing it to the edges, then rough up the surface with a fork so it catches and crisps.

   💡 A ridged surface browns far better than a flat one.

8. 8

   Scatter with cheddar and bake until the top is golden and the edges bubble, about 20 minutes.