I have a new rule: never make the French Fridays With Dorie recipe on the day that it is due. Especially when you’re also making six litres of Soup for your Housing Co-op’s soup swap.
I will be getting this in just under the wire (I hope) and am now wondering why I took so long to try this recipe. I love Shepherd’s Pie. In fact, it’s really hard to resist ordering it, if it’s available on a menu. Usually, it doesn’t measure up to what I can make at home, with lamb from my parents’ farm. So, homemade Shepherd’s Pie…what was I waiting for? No matter, the leftovers are in my fridge now, along with the soup for tomorrow’s swap.
Hachis Parmentier is essentially Shepherd’s Pie, but much, much richer. I had an elk roast that I’d set aside for this recipe and combined it with some organic beef stewing meat. I looked for gluten-free sausages and finally found some smoked Bison that fit the bill. I had to mince the sausages for the recipe, as they were not crumbly, but they were tastily worth it. Boiling the meat with the vegetables produces a thin, but delicious broth. As a bonus, I was left with enough broth after making the dish, that I was able to freeze two ice cube trays’ worth.
It was hard to avoid eating the filling while I was making the potatoes, but they provided some distraction themselves. So much milk, cream and butter. Then Gruyere, Parmesan and more butter…I love French food.
This recipe worked beautifully, but with three kinds of meat, two sorts of cheese, three varieties of dairy and Dorie’s instructions; I could hardly go wrong.
You can find many other blogged descriptions of this week’s FFWD recipe here: Hachis Parmentier