Yesterday Mr Nut was happily preparing to make bread when the Chief Chef requested the he make one of his past creations for dinner. Of course he dropped everything and began the preparation for the meat and potato hot dish (Hachi Parmentier ). The recipe for this gift was included in the blog of February 13, 2011 which was in the blog www.thecrustydoughnut2.blogspot.com.
The recipe has been modified slightly and therefore will be provided at the end of this blog.
There were three parts to this creation: Beef and broth ingredients; Casserole base and Potato Topping.
The ingredients for Beef and broth.
Seemed like a lot of work just for beef broth, but it was where the beef was cooked.
The ingredients for the Casserole base.
The sausage was already browned and the grease patted out with paper towels.
The Casserole base and 3/4 cup of broth are in the casserole ready for the potato topping.
The old recipe called for 1 cup broth but Mr Nut and more importantly Mrs Nut found that to be too much (runny ).
Mr Nut likes the larger meat pieces, so he did not cut them into small pieces.
Mr Nut known as the Sous Chef in this role, was adding the potato topping to the casserole.
Notice the heavy duty stand mixer in the lower left corner, ready for when Mr Nut can return to bread making.
With the cheese and smiley face in black olives the casserole was ready for the heat. 400℉.
The finished product (careful do not touch) it still may be hot.
We get two meals out of this casserole.
À bientôt,
Mr Nut (Sous Chef)
Recipe follows:
Hachis Parmentier
revised 4-24-2011
Meat and mashed-potatoes pie
makes four servings
Beef and broth ingredients
1 lb. cube steak
1 small onion, sliced
1 small carrots (about 2 oz) cut into 1 inch pieces
1 small celery stalk cut into 1 inch long pieces
1/2 teaspoon minced garlic
2 tablespoons parsley flakes
1 bay leaf
1/2 teaspoon sea salt
1/4 teaspoon black peppercorns
6 cups water
1/2 teaspoon beef bouillon granules
Casserole base:Beef and vegetable, ingredients
1/2 teaspoon olive oil
1/2 lb. sausage (no casings) Jimmy Dean's reduced fat sausage is great
1 teaspoon tomato paste
1/2 cup frozen peas (thawed)
1/2 cup coarsely chopped carrots
salt and pepper to taste
Potato Topping ingredients
1 pound potatoes (quartered)
1/4 cup whole or skim milk
1/8 cup r sour cream
3 tablespoons butter (room temp)
salt and coarse ground pepper
1/2 cup grated Swiss or Monterey Jack cheese
2 tablespoons grated Parmesan cheese
sliced black olives, for on top of topping
Directions:
1. Beef and broth, cut the Cube Steak into 2-inch pieces. Place all the ingredients except the bouillon granules in a large uncovered pot and bring to a boil. Skim off the foam and solids that bubble to the surface. Simmer gently for 11/2 hours. Stir in the 1/2 teaspoon bouillon granules. Strain the mixture, the liquid becomes the broth. separate the meat from the rest of the ingredients (remove the pepper corns and save the vegetables to added to the filling). Using a chefs knife, chop the beef into small pieces.
2. Casserole Base: Butter the interior of a 2-quart oven proof casserole. In a large skillet with sides, set at medium heat, sauté the 1/2 pound of sausage, breaking up the clumps of meat, until the sausage is just pink. Place the sausage on several layers of paper towels to absorb the excess fat. Then in the skillet add the the 1/2 teaspoon olive oil, and return the cooked sausage to the skillet along with t1 teaspoon of tomato paste and chopped up Cube Steak and stir until well mixed. Stir in 3/4 cup of the broth and bring to a boil. Season with salt and pepper. Cut up the saved vegetables into small cubes and stir them into the filling along with the peas and carrots just before you put the filling in the casserole. Scrape the filling into the casserole and cover it. Time for the potatoes.
3. Preheat the oven to 400℉ with an oven rack just below the midpoint. You may want to place something on the oven rack to catch any spillage as the casserole cooks.
4. Potato Topping: Put one pound of quartered potatoes in a large pot of with 1/2 teaspoon sea salt and cold water and bring to a boil. Cook until the potatoes are tender enough to be pierced easily with a fork, about 20 minutes. Drain and mash them well. Stir in the 1/4 cup milk and 1/8 cup sour cream, then blend in the 3 tablespoons butter. Season to taste with salt and pepper. Spoon the potatoes over the filling, completely covering the meat mixture. Sprinkle the 1/2 cup grated Swiss or Monterey cheese over the top of the pie, add 2 tablespoons Parmesan cheese. Add the black olives on top of the potatoes. Place the dish in the oven and bake for 30 minutes ( 15 minutes covered and 15 minutes uncovered), or until the filling is bubbling steadily and the potatoes have developed a golden brown crust.
Serving: Serve directly from the casserole. Now all you need for a good meal is a green salad.
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