Hachis Parmentier
INGREDIENTS
•
For the beef and bouillon
•
1 pound cube steak or boneless beef chuck (see above), cut into small pieces
•
1 small onion, sliced
•
1 small carrot, trimmed, peeled and cut into 1-inch-long pieces
•
1 small celery stalk, trimmed and cut into 1-inch-long pieces
•
2 garlic cloves, smashed and peeled
•
2 parsley sprigs
•
1 bay leaf
•
1 teaspoon salt
•
1/4 teaspoon black peppercorns
•
6 cups water
•
1/2 beef bouillon cube (optional)
•
For the filling
•
1-1/2 tablespoons olive oil
•
1/2 pound sausage, sweet or spicy, removed from casings if necessary
•
1 teaspoon tomato paste
•
Salt and freshly ground pepper
•
For the topping
•
2 pounds Idaho (russet) potatoes, peeled and quartered
•
1/2 cup whole milk
•
1/4 cup heavy cream
•
3 tablespoons unsalted butter, at room temperature, plus 1 tablespoon butter, cut into bits
•
Salt and freshly ground pepper
•
1/2 cup grated Gruyere, Comte, or Emmental
•
2 tablespoons freshly grated Parmesan (optional)
Comments & Reviews
Just A Pinch Sweepstakes