Hachis Parmentier

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RECIPE DATA

TITLE: Hachis Parmentier
SERVES: 10
PREP: 20 min
TOTAL: 75 min

INGREDIENTS
4 shallots
4 cloves garlic
40 g (about 2¼ tbsp) butter
1000 g (about 4 cups loosely packed) beef mince (chuck, 20% fat) or leftover braised beef
30 g (about 1⅓ tbsp) tomato paste
1 tbsp flour
1 cup (250 ml) beef broth
1 tsp dried thyme
20 g (about ⅔ cup loosely packed, chopped) flat-leaf parsley
1½ tsp salt
1 tsp black pepper
1000 g (about 4½ cups) Extra Buttery Mash + ¼ tsp nutmeg
100 g (about 1 cup grated) Gruyère or Comté

STEPS
1. Put 4 shallots, 4 cloves garlic and 20 g (about ⅔ cup loosely packed, chopped) parsley in the bowl. Chop.
TM SETTINGS: 5 sec / speed 5
2. Add 40 g (about 2¼ tbsp) butter. Sauté.
TM SETTINGS: 4 min / 120°C / speed 1
3. Add 1000 g (about 4 cups loosely packed) beef, 1 tsp thyme, 1½ tsp salt, 1 tsp pepper. Brown, lid cap off.
TM SETTINGS: 10 min / 120°C / speed 1 / reverse
4. Add 30 g (about 1⅓ tbsp) tomato paste, 1 tbsp flour and 250 ml (1 cup) broth. Simmering basket on lid.
TM SETTINGS: 15 min / 100°C / speed soft / reverse
5. Spread in a buttered dish, top with 1000 g (about 4 cups) mash beaten with ¼ tsp nutmeg, fork ridges, scatter 100 g (about 1 cup grated) grated Gruyère. Bake 25 min/200°C.
6. Portion & store: makes ~10 adult portions (~320 g); a kid portion is half. Fridge 3 days; freezer 3 months unbaked.

NOTES
Portion size: ~320 g
Batch note: Classic: beef braised with shallot, garlic, thyme and parsley under a buttery nutmeg purée, gratinéed with Gruyère. Filling ~1.8 L.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 3 months unbaked

SOURCE: https://thermomix-workbook.pages.dev/recipes/hachis-parmentier/