Philippe Etchebest’s tip for bringing taste and binding to your homemade Shepherd’s pie!

This week, chef Etchebest offers us an economical, family and regressive dish: the hachis Parmentier. To sublimate it, he adds a preparation that will bring binder, consistency and taste to this dish. That’s not all, he sublimates it before cooking his dish, with three times nothing, the final rendering is neat and very greedy, discover his recipe.

This comforting, family and economical dish will inevitably delight the whole family: Shepherd’s pie mince.
With the onset of rainy days and autumn, or simply to use leftovers from the fridge, this comforting recipe is perfect. 🥰

In his latest Youtube video, chef Etchebest offers us his version of this dish, with a little personal touch to bring binder and taste to it. Everything happens when the meat is cooked, I won’t tell you more!

In this recipe, the chef uses minced meat, but you can also use leftover stew, the result will also be very good and it’s an economical and different way to finish your leftovers.

Discover his trick, but also how the chef sublimates the presentation of his shepherd’s pie, with 3 times nothing! 🍴

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The recipe for Parmentier mince from Philippe Etchebest

List of ingredients
for 2 people

  • 2 onions
  • 5 garlic cloves
  • 1 tbsp. sunflower oil
  • 10g butter
  • 800 g of beef
  • 20 cl beef stock or water
  • 5 sprigs of fresh parsley
  • 5 sprigs of fresh tarragon
  • 3 sprigs of fresh thyme
  • Salt
  • Pepper
  • 60g breadcrumbs

For the mashed potatoes

  • 1 kg of potatoes
  • 20 cl of milk
  • 200g butter
  • Salt

Preparation

For the mashed potatoes, the chef made a recipe several months ago, to see it again it’s here.

We start by preparing the aromatic garnish with the onions and garlic.

Peel the garlic and remove its germ then set aside. Peel the onion.

Roughly chop your garlic.

Chop your onions.

In a skillet over medium heat, add butter and oil. Add the garlic to it.
Stir with a wooden spoon.

Add your chopped onions, still over medium heat. It shouldn’t burn. When it begins to stew (4 minutes), add the meat. Raise the heat to high, because there is a good dose of meat.

Add this to the garlic and onions.

Season with salt and pepper during cooking.

Quickly mix your preparation.

👨‍🍳 Chef’s tip : add a little veal stock, if you don’t have any, don’t panic! Don’t put any, it’s to bring more substance, taste and consistency, but it also works without it.

Let the preparation cook for 6 to 10 minutes, until the veal stock has reduced.

Chop your herbs.

Once the stock has reduced, the meat is bound. Add your herbs at the last moment and mix. Remove from heat.

If you don’t have parsley, add another fresh herb.

Taste and adjust the seasoning.

Turn on your oven on “grill” mode.

Put your meat in the bottom of the dish. Spread this dish with mashed potatoes.

The recipe, you already have it, underlines the chef 😉!

Finishing : Make small grids, strilles using a fork on your gratinthis will give relief to the mash.

Add breadcrumbs all over the dish and bake for 10 minutes.

Philippe Etchebest’s book

Philippe Etchebest – Cook well accompanied with my Mentor method

© DR
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