Bacon Hachis Parmentier
with Cheese and Easy Garlic Peas
- Milk
- Sulphites
The French version of a British favourite, hachis parmentier (also known as cottage pie) is most recognisable as a deeply savoury layer of meat filling topped with mash. Here, we're adding bacon alongside the beef filling and topping with cheesy mash. Best enjoyed after baking until golden and scrumptious!
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Beef and Pork Mince
30 grams
Tomato Puree
10 grams
Beef Stock Paste
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
120 grams
Peas
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon, beef mince, carrot and shallot. Stir-fry until everything's browned, 4-5 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir in the tomato puree and half the garlic and cook for 1 min more.
Add the beef stock paste, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts) to the mince, then stir until combined.
Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the sauce has thickened, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick, then transfer to an appropriately sized ovenproof dish.
Top with an even layer of mash, then sprinkle over the cheese.
Bake on the top shelf of your oven until golden and bubbling, 15-20 mins.
When the pie has 5 mins left, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the peas and remaining garlic and stir-fry for 2-3 mins, then remove from the heat. Season with salt and pepper.
Share the cottage pie between your plates and serve with the peas alongside.
