You will need a medium casserole dish, a large frying pan to prepare the meat, and a pot to boil the potatoes. A fork if you don’t want a perfectly smooth mash, preferring a rustic version, a potato masher, or a hand mixer if you want a fluffy and lump-free mash. (For me, it is the best option is the last one)

Peel the potatoes, put them in a pot and pour cold water over them, cover with a lid, cook the potatoes over medium heat until soft.

While the potatoes are cooking, prepare the rest of the ingredients. Chop the onion into small cubes, wash and peel the carrots, and cut them into cubes. Chop the parsley and crush the garlic using a press, or you can finely chop or grate it.

Melt butter over medium heat and caramelize onions; stir constantly. Once the onions are ready, add the garlic and carrots. Fry everything together, then add the beef; chop it with a wooden spoon into small pieces, stirring constantly to ensure it doesn’t form a solid lump but roasts like a Bolognese sauce, ensuring it’s loosely crumbled. Hence, the beef maintains a compact consistency after baking

Finally, incorporate spices such as thyme and rosemary. When the herbs start to release their aroma, add wine and broth. Stir everything thoroughly and cook on medium heat until the liquids have reduced significantly, approximately 8-10 minutes. Season the filling with salt and pepper.

The potatoes should be cooked while making the filling. Drain it and crush it with a fork or a potato masher. Add butter, cream, milk, and nutmeg, mixing everything thoroughly and energetically. (you can also use a hand mixer for fluffer results)

Prep a medium-sized casserole dish and place the meat layer on the bottom and the top of the potatoes. Spread the potatoes over the entire surface of the meat with a spoon.For visual effects, you can also make swirls with a fork or waves with a spoonThen sprinkle the prepared dish with grated cheese..

Bake the dish in a well-heated (180 C/ 350 F) oven for about 40 minutes until the cheese melts and turns the potato golden brown.

At the French dining table, Hashish Parmentier is typically accompanied by a vibrant green salad, enhancing its appeal and flavor.

Bon Appétit