Hachis Parmentier

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Hachis Parmentier

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Adjust Servings:
3 medium-sized red-skinned Potato
2 Bay leaves
2 Italian Tomato
1 cup Tomato sauce
1 pack Soy mince 250 g
3 tablespoons Vegetable butter
To taste Salt and pepper
1 teaspoon Vegetable powder
1 pinch Nutmeg
1 cup Soy milk
½ cup Red wine Recommended: Côtes du Rhone
1 White onion
4 tablespoons Breadcrumbs
A handful fresh Parsley
1 pinch Rock salt
2 tablespoons Whole-wheat flour

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  • Kid-Friendly

A big classic of French cuisine, Hachis Parmentier is a filling dish not to be confused with the British Shepherd's pie. The difference is all in the mince braised in red wine that brings the dish up a notch.

  • 1 hour
  • Serves 6
  • Medium




Hachis Parmentier is a typical French dish that enhances the British shepherd’s pie with the taste of red wine. The better the wine you use, the better the hachis parmentier will taste. For this dish, I have used some Côtes du Rhone.

Preparation is in different steps: first, you braise the soy mince with onion, tomatoes and red wine. Then, you prepare a potato puree. You lay the soy mince at the bottom of a baking dish, lay the puree on top of it, and finally cover with breadcrumbs. Bake for 10 minutes and serve hot!

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10 minutes

Do the dicing

Roughly dice the soy mince. Peel and thinly dice the onion. Rinse and roughly chop the tomatoes and fresh parsley leaves. Peel the potatoes.

20 minutes

Boil the potatoes

Put the peeled potatoes in a soup pot. Sprinkle a pinch of rock salt on them and cover with water. Bring to the boil and cook for 15-minutes, until the potatoes are fork-tender. When ready, set aside to cool down.

15 minutes

Braise the soy mince

Melt 2 tablespoons butter in a large skillet over medium heat. Add the bay leaves and the diced onion. Cook for 2 minutes, until the onion becomes translucent. Add the tomato and soy mince, then mix well. Season with vegetable powder, salt, and pepper to taste. Add the wine and cook for another 2-3 minutes. Add the tomato sauce, mix again, and cook for 10 minutes. Finally, add two tablespoons of flour to thicken it and absorb all the excess liquid. Take off the heat and remove the bay leaves.

5 minutes

Make the puree

Roughly break up the potatoes with a fork and transfer them to a small soup pot together with soy milk and a tablespoon butter. Bring to the boil and process with an immersion mixer until you obtain a smooth texture. Take off the heat. Season with salt, pepper, and nutmeg. Toss in the parsley leaves and mix to incorporate.

5 minutes

Compose the hachis parmentier

Use a touch of vegetable butter to grease the baking dish. Lay the soy mince on its bottom. Cover with the puree. Finally, top with breadcrumbs.

10 minutes


Put in the oven for 10 minutes. Broil for 1 minute before taking the dish out of the oven.



Allow to settle for 5 minutes before serving.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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