Hachis Parmentier

Steps

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1. 1
   Shred the cooked meat using a fork, discarding any cartilage and remaining bones.
   ▶ ≈0:40
2. 2
   Peel the potatoes and microwave them for about 12 minutes until tender, keeping them warm inside the microwave.
   ▶ ≈0:59
3. 3
   Use a garlic press to mince the garlic efficiently, and chop the fresh thyme and parsley.
   ▶ ≈1:11
4. 4
   Melt butter in a large skillet, add onions and thyme, and cook for 8 minutes without browning.
   ▶ ≈1:31
5. 5
   Add the minced garlic and cook for 3 minutes more until fragrant.
   ▶ ≈1:39
6. 6
   Add the shredded meat and beef stock, stirring for about 5 minutes. (If using ground meat, cook longer.) Stir in the chopped parsley, turn off heat, and set aside.
   ▶ ≈1:39
7. 7
   Pass the hot potatoes through a food mill to create a smooth purée.
   ▶ ≈2:03
8. 8
   Gradually mix in chunks of cold butter to the potato purée until completely incorporated.
   ▶ ≈2:11
9. 9
   Switch to a whisk and add the hot milk a little at a time, whisking until the purée is smooth. Use a spatula around the pan edges to ensure everything is well incorporated.
   ▶ ≈2:24
10. 10
    Spread the meat mixture evenly in a baking dish and top with the mashed potatoes.
    ▶ ≈2:44
11. 11
    Top with Parmesan cheese and breadcrumbs, repeating the layers if desired.
    ▶ ≈2:56
12. 12
    Bake in a 425°F (220°C) oven for about 25 minutes until golden brown.
    ▶ ≈3:02