HACHIS PARMENTIER- FRENCH STYLE SHEPHERD’S PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

Ingredients

I LIKE TO MAKE THIS DISH DURING thANKSGIVING WITH LEFTOVER TURKEY AND USE SWEET POTATOES AND PEAS INSTEAD OF JUST PLAIN POTATOES. BUT YOU CAN MAKE THIS ANYTIME OF THE YEAR AND USE LEFTOVER CHICKEN OR LAMB OR BEEF.

A HACHIS PARMENTIER OFTEN HAS A LAYER OF MASHED POTATO AT THE BOTTOM ALSO. IF YOU WANT TO DO THIS DOUBLE THE QUANTITY OF POTATOES YOU USE.

Serves 8 with a side salad and bread

1 kg turkey or chicken mince or shredded leftover roast chicken or turkey (coarse mince)

1/4 cup extra virgin olive oil

150 grams red or white onion finely chopped

4 tbsp garlic finely minced

4-5 tbspns peri-peri sauce (or to taste)

1 tbsp red wine vinegar (if required)

1/4 cup finely chopped parsley

1/4 kg sweet potatoes steamed and peeled

1/4 kg carrots cleaned steamed

1/2 kg shelled peas steamed and blanched

1/2 cup cheese such as Gruyere or emmentaler (optional)

2 eggs plus one white whisked together

1 egg yolk whisked for top egg wash

3/4 cup heavy cream

To Garnish

1/4 cup grated Parmesan

1/4 cup breadcrumbs (optional)

Instructions

Heat the pan on medium flame. Add the olive oil and onions and sauce until soft and opaque. Add the garlic and sauce 1-2 minutes. Add the mince or shredded meat and toss well. If you are using raw meat cook it longer so some of the liquid evaporates. Stir in the parsley and peri-peri sauce.

Add salt and pepper to taste and add red wine vinegar if required to balance the flavors. Allow the mixture to cool then stir in whisked eggs and cheese.

Mash the potatoes with a potato ricer until smooth. Stir in 1/4 cup cream, add salt and pepper. Reserve

Mash the sweet potato to a smooth mix and stir in 1/4 cup cream and add salt and pepper. Reserve

Mash the peas to a smooth mixture, add remaining cream and season with salt and pepper. Taste for Peri-Peri and adjust as desired. Reserve.

Preheat oven to 350F and prepare bottom and middle racks.

Pour the cooled meat mixture into a 9 by 13 baking dish. Smooth the top with a spatula.

Using a large round icing nozzle pipe the potato over the meat in long strips starting with the left side closest to the side of the baking dish and pipe 3 more equidistant. Repeat with the peas and the sweet potatoes until the entire bake dish is covered.

Brush with yolk and sprinkle with breadcrumbs and some parmesan.

Cover with foil. Prick with a fork a couple of times to release steam and bake in the bottom of the oven for 25 minutes and them move to the middle and cook until top is golden. Serve hot.

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