Hachis Parmentier : Shepherd's pie's french cousin

Описание: Hachis Parmentier, is just a french name for a cottage pie. Hachis=mince and Parmentier= a dude named Antoine Augustin Parmentier. This recipe is based on a few homestyle ones I've studied, and has a few random things from my fridge and garden that worked pretty well.

Recipe:
potatoes:
300-400 grams yukon gold potatoes(about 3-4 medium sized ones)
5 tbsp butter
1/2 cup heavy cream
1/2 tsp white pepper
2 egg yolks
salt to taste

1. peel, cut and boil potatoes in heavily salted water until fork tender
2. mash, and pass thru a sieve to get fine mashed potatoes
3. fold with butter until fully combined, then add in egg yolks, and heavy cream(the cold yolks and cream would otherwise not allow the butter to melt)
4. season to taste with salt
5. cover with plastic wrap and set aside

filling:
700 g beef( I used 500 g ground beef, and 200 g cubed short rib because I had extra in the fridge)
80 g diced carrot
1 small onion, diced
3 cloves minced garlic
1 whole grated tomato or 2 tbsp tomato paste
3 cups of broth(beef/veal/chicken) you can also add in a glass of wine or a splash of dry sherry
3
1 tsp dried herbs(I used dried thyme and oregano from my garden)
1 bay leaf

1. sauté onions and carrots in a tbsp of clarified butter with a pinch of salt until the onions are translucent(about 5 minutes)
2. add in minced garlic and stir for 30 seconds
3. add in beef, and fully brown, but be careful to not burn it
4. add in grated tomato or tomato paste, and stir to combine
5. add in broth/wine/water whatever you want until the meat is fully submerged
6. add in herbs
7. bring to a boil and drop the heat to a simmer for at least 30 minutes if using ground beef or over 1 hour if using cut stew meat. periodically stir and add more water to prevent burning
8. when the meat is soft, remove the lid skim off any excess fat, and allow the broth to reduce until the liquid is at least an inch below the meat, or the broth is thick enough to leave clean lines in the pan when a spoon is swiped along the bottom
9. when properly reduced, adjust seasoning to taste with salt, remove bay leaf, add meat to baking dish.
10. top filling with potatoes, and grated cheese (I used gruyere)
11. bake at 400 degrees for 20 minutes or until bubbling and browned on top(you can turn on the broiler for the last few minutes to finish it off)
12. allow to rest for 10 minutes on the counter before enjoying

resources:

Bouillon:
1000 Bristol St N Unit 11, Newport Beach, CA 92660

Antoine Augustin Parmentier:
https://en.chateauversailles.fr/disco...

https://www.farmersalmanac.com/parmen...

the European history of the potato:
https://wp.lancs.ac.uk/sustainable-ag....

French revolution:
https://www.science.smith.edu/climate...

Liberty leading the people:
https://www.louvre.fr/en/exhibitions-...

Traité sur la Culture et les Usages des Pommes de Terre:
https://gallica.bnf.fr/ark:/12148/bpt...

Prussian potato guard story:
https://berlinexperiences.com/did-fre...

Traditional Hachis Parmentier:
https://www.cuisineactuelle.fr/recett...

Solanine possible mechanism of action:
Gao SY, Wang QJ, Ji YB. Effect of solanine on the membrane potential of mitochondria in HepG2 cells and [Ca2+]i in the cells. World J Gastroenterol. 2006 Jun 7;12(21):3359-67. doi: 10.3748/wjg.v12.i21.3359. PMID: 16733852; PMCID: PMC4087866.

Solanaceae phylogenetic tree:
Särkinen, T., Bohs, L., Olmstead, R.G. et al. A phylogenetic framework for evolutionary study of the nightshades (Solanaceae): a dated 1000-tip tree. BMC Evol Biol 13, 214 (2013). https://doi.org/10.1186/1471-2148-13-214

Solanine effects:
https://www.sciencedirect.com/science...

Solanine anti-tumor research:
Xudong Ma, et. al., Solanine induces ferroptosis in colorectal cancer cells through ALOX12B/ADCY4 molecular axis, Journal of Pharmacy and Pharmacology, Volume 76, Issue 3, March 2024, Pages 224–235, https://doi.org/10.1093/jpp/rgad122

Solanine poisoning:
https://www.mountsinai.org/health-lib...

Atropa Bella Donna distribution:
https://www.researchgate.net/figure/D...

Timestamps:
00:00 - intro
00:39 - Bouillon restaurant
01:27 - Who was Parmentier?
02:55 - what is parmentier?
03:26 - Potato prep
04:01 - Veggie prep
04:10 - a note on meat
04:47 - simmer
05:11 - are potatoes poisonous?
06:29 - final assembly
07:13 - dinner time
08:06 - mom lore