Hachis Parmentier
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 55 min · Beef · gluten-free
480 cal
26g protein
40g carbs
24g fat
per serving · estimated
Ingredients
- 1/2 lb ground beef
- 3/4 lb russet potatoes
- 1 diced yellow onion
- 2 cloves minced garlic
- 1/4 cup beef stock
- 3/4 tbsp tomato paste
- 1/4 cup whole milk
- 1 tbsp unsalted butter
- 1/2 cup grated gruyere cheese
- 2 tbsp chopped fresh parsley
Method (tap to check — screen stays awake)
- Boil the peeled potatoes until tender, then mash with the butter and warm milk and season well.
- Brown the beef with the onion and garlic, breaking it up as it cooks.
- Stir in the tomato paste and stock and simmer until the mixture is moist but not soupy, then fold in the parsley.
- Spread the meat in a baking dish and top with an even layer of mashed potato.
- Sprinkle with gruyere and bake at 400F for 20 to 25 minutes until golden and bubbling.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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