On his show Tous en Cuisine on M6, Cyril Lignac delivered a recipe that will brighten up our fall! During rainy weekends or in the evening after an exhausting day at work, the Hachis Parmentier comes to illuminate our taste buds. Composed of minced meat, potatoes and mushrooms, this gourmet dish full of flavors comforts us. To prepare a Shepherd's pie , follow Cyril Lignac's recipe , the chef who teaches us how to cook every day.
Hachis Parmentier by Cyril Lignac:the gourmet and easy-to-make recipe
Preparation time:55 minutes
Cooking time:25 minutes
Serves 4
You will need:
- 800g minced beef
- 600g Bintje potatoes, peeled, washed and cut into cubes
- 20cl of milk
- 100g + 15g butter
- 1 peeled onion
- 4 button mushrooms washed and without muddy stems
- 200g of crushed tomatoes
- 2 sucrines
- Olive oil
- White balsamic vinegar
- Fine salt and ground pepper
- 50cl of liquid cream
- 50g grated parmesan cheese
Preparation steps:
- Preheat the oven to the grill position at 240°C.
- Plunge the potatoes into a saucepan of salted boiling water and cook for 12 minutes, drain and mash them over a saucepan with half the hot milk and 15g of butter. Mix the puree and season with fine salt. If it is too thick, you can add a little milk or butter.
- In a saucepan, pour the liquid cream and reduce it by half over low heat, add the grated parmesan, mix and set aside.
- While the potatoes are cooking, chop the onion, slice the mushrooms. Keep them separate. In a hot casserole dish, pour a dash of olive oil, add the beef, season with salt and pepper, cook for a few minutes then add the butter. Incorporate the onion, the mushrooms, continue the caramelization, then add the crushed tomatoes. Cook for 25 minutes.
- In an oven dish, spread the cooked meat, spread the mashed potatoes on top, coat with parmesan cream. Bake and broil for 4 minutes. Season the salad with oil and vinegar, then salt and pepper.
