Dinner · 60 min · french

Hachis Parmentier

Weeknight-friendly French cooking: Hachis Parmentier comes together in 60 minutes with ground beef, potatoes, and not much else. The macros do the talking: 32g protein, 38g carbs, and 26g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground beef
• 2.5 lb Potatoes
• 1 Onion
• 2 Carrots
• 6 tbsp Butter
• 1/2 cup Whole milk
• 1 cup Beef stock
• 2 tbsp Tomato paste
• 1/2 cup Gruyère

Steps

1. Simmer the potatoes in salted water until falling apart, about 20 minutes; a watery mash makes a watery topping, so drain them bone-dry.
2. Brown the beef in batches until deeply crusted; crowded beef steams gray, and gray beef makes gray hachis.
3. Soften the onion and carrots in the beef fat 8 minutes, stir in the tomato paste 2 minutes, then the stock; simmer 10 minutes into a thick, savory base.
4. Mash the potatoes with butter and hot milk until smooth but not gluey — stop before they turn to paste.
5. Spread the meat in a buttered gratin dish and blanket with the mash, roughing the surface with a fork; the ridges are what brown.
6. Shower with Gruyère and bake at 400°F for 20 minutes until the peaks turn deep golden.
7. Rest 10 minutes so the layers set; serve with a sharp green salad to cut the richness.

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