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Le Chaudron recipe
Hachis Parmentier du monstre
Monster shepherd’s pie
⏱ 70 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)potatoes
500 g (18 oz)ground meat
2onions
200 ml (¾ cup)whole milk
50 g (2 oz)unsalted butter
100 g (3½ oz)grated cheese
1 tspgreen food coloring
- 1 kg (2.2 lb) potatoes
- 500 g (18 oz) ground meat
- 2 onions
- 200 ml (¾ cup) whole milk
- 50 g (2 oz) unsalted butter
- 100 g (3½ oz) grated cheese
- 1 tsp green food coloring
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan, then peel the potatoes, cut them into pieces and boil in salted water for 20 minutes.
- Meanwhile, cook the chopped onions in the skillet, add the ground meat and cook, breaking it up, until well browned. Season with salt and pepper.
- Drain the potatoes and mash them with the butter and hot milk, then stir in green food coloring for a properly monstrous green mash.
- Spread the meat evenly in the bottom of the gratin dish, then cover completely with the green mash, roughing up the top with a fork.
- Sprinkle with grated cheese, then use the back of a spoon to draw a wide mouth and two eyes for a grimacing monster face.
- Bake for about 20 minutes until golden and bubbling in spots, then serve hot straight from the dish to wow your guests.
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