Shepherd’s Pie

When it’s rainy and the sky turns that soft, worn-out grey, there’s something about the smell of onions cooking slowly in butter that always feels like home. Hachis Parmentier – or let’s just say, the French cousin of shepherd’s pie – is the kind of dish that doesn’t just fill your kitchen with warmth, but sort of hums with memory. The browned meat, rich and gently aromatic, nestles under a duvet of mashed potatoes that turns golden and crisp at the tips… and soft as clouds underneath. It’s the kind of meal you eat slowly, with satisfaction. Not fancy. Not fussed over. Just deeply comforting. Especially when it’s chilly out.

Why You’ll Crave It

• It uses ingredients you already have – no special trip, no strange spices
• The golden crust of potato on top is deeply satisfying to crack through
• Perfect for using leftover meat or even tweaking it to what’s on hand
• Kid-friendly, adult-approved – everyone quietly finishes their plate
• Make-ahead friendly for those busy nights when you just can’t

The first time I made this for a friend recovering from surgery, she said it was the first thing she tasted in days. I’ll always remember that.

What You’ll Need

• Ground beef: 500 grams – something with a bit of fat so it browns well and tastes full
• Onion: 1 medium, finely chopped – it softens into the beef beautifully
• Carrots: 2 small, diced fine – they add sweetness and a little texture contrast
• Garlic: 2 cloves, minced – not too much, just enough to notice
• Potatoes: 800 grams, peeled and chopped into even chunks – starchy types like russets work best here
• Milk: 100 ml – warm it slightly so it blends into the mash easier
• Butter: 50 grams – real butter matters more than usual here
• Salt and pepper: to taste – be generous but not careless
• Nutmeg: just a pinch – it does wonders in mashed potatoes, try it
• Cheese (optional): a bit of grated Gruyère or cheddar on top if you like browned, bubbly edges

Easy How-To

Boil the potatoes

Pop them into a big pot with cold, salted water and bring to a gentle boil. Try not to cut them too small or they’ll absorb too much water. Cook until they’re tender – like, a fork slides in with no effort – about 20 minutes or so.

Mash them into submission

Drain them and let them sit a moment in the warm pot, just to steam off extra moisture. Then mash with the butter and milk until creamy. Don’t overdo it – you want soft and light, not glue. Add your salt, pepper, and that whisper of nutmeg.

Get that filling going

Sauté the onion and garlic in a splash of oil until they smell mellow and sweet. Then add the beef, breaking it up as you go. Let it really brown… it’s worth the wait, even if it looks like it’s taking too long. Add the carrots next, maybe a spoon of tomato paste if you have it, and cook everything until it smells like dinner. Season well.

Layer it all right

Preheat your oven to 200°C (400°F). Spoon the meat mixture into the base of a medium baking dish. Smooth the mashed potatoes gently over top – I use the back of a spoon and sometimes add little peaks so they brown better. If using cheese, now’s the time to sprinkle it on.

Bake until lovely

Into the oven it goes for about 25-30 minutes, or until the top has those beautiful golden edges and some faint bubbling at the sides. Let it sit just a bit before scooping – it settles and holds shape better.

Good to Know

• If your mash feels too stiff, a touch more milk helps loosen it. It happens to all of us.
• The meat filling can be made ahead, even frozen – just reheat, top, and bake.
• Don’t skip the oven part – it’s what changes the dish from “fine” to “can I have seconds?”

Serving Ideas

• With a lightly dressed bitter greens salad, like arugula or endive, to balance the richness
• Next to green beans sautéed with garlic and lemon zest
• Even just a glass of red wine and a crust of bread make it a full evening

Top Tricks

• Let the mashed potatoes cool a bit before layering – less slippage
• For extra flavor, add a spoonful of Dijon mustard into the mash – very subtle, very French
• If you have leftovers, reheat them in the oven, not the microwave… the crisp top matters

Frequently Asked Questions

Can I use other meats for Hachis Parmentier?

Absolutely – leftover roast lamb or shredded chicken work beautifully. Try even a mix of lentils and mushrooms for a comforting vegetarian version that’s still hearty.

How do I get the top extra golden?

Dab a little butter over the top before baking, or broil it for just a minute or two at the end – keeping a close eye so it doesn’t burn.

Can I freeze it after baking?

Yes. Let it cool completely, wrap it tightly, and freeze. When you’re ready, reheat it in the oven straight from frozen or after thawing overnight in the fridge.