Lamb Hachis Parmentier is a twist on the comforting French Hachis Parmentier dish, which is similar to the English Shepard’s pie. “Hachis” refers to ground meat, and “Parmentier” means cooked with potatoes. What sets the French version apart is the topping of Gruyere cheese on the potatoes, which adds golden brown cheesy crust. Instead of ground beef, this recipe calls for ground lamb with chopped rosemary and fennel seeds. I love making this swap because it really takes this dish to another level and gives it a more complex flavor profile from the lamb.
For other lamb recipes, check out this pistachio crusted lamb or these mini lamb sausage rolls.
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Notes on Ingredients and Substitutions
- Ground Lamb: Beef can also be used as a substitute.
- Rosemary: the rosemary flavor really complements the lamb here but feel free to use thyme instead.
- Potatoes: Starchy potatoes like Russet or Yukon Gold yield the creamiest mashed topping.
- Gruyère Cheese: Gruyere is a classic cheese topping for this dish but you can use Comté or cheddar if preferred.
*see full list of ingredients and quantities in the recipe card
How to Make Lamb Hachis Parmentier
- Preheat the oven to 375°F (190°C). Add the 3 pounds of potatoes to a large pot of salted water and boil for 20-25 minutes or until fork-tender.
2. In a small saucepan, combine the ½ cup milk, 4 tablespoons butter, 1 garlic clove, and 1 sprig rosemary. Bring to a simmer, then turn off the heat and set aside.
3. While the potatoes are boiling, melt the 2 tablespoons butter in a shallow Dutch oven or 12-inch oven-safe pan over medium heat. Add the chopped carrots, celery, and onion along with a pinch of salt. Sauté for 7 minutes, stirring occasionally, until the vegetables are tender. Add the 3 minced garlic cloves and sauté for 2 minutes. Add the ground lamb, ½ teaspoon kosher salt, minced rosemary, and crushed fennel seeds. Cook for about 5 minutes or until the meat is fully cooked. Pour in the ½ cup white wine and add another pinch of salt. Let the wine evaporate, about 5 minutes. Taste the mixture and adjust salt as needed. Turn off the heat.
4. When the potatoes are done, drain them well. Process the potatoes through a ricer for a smooth texture or use a potato masher if you prefer some texture. Remove the rosemary and garlic from the milk mixture. Pour the warm milk mixture into the potatoes and add 2 to 3 pinches of salt. Mix until smooth and creamy. Taste and adjust seasoning if needed.
5. Flatten the lamb mixture evenly in the pan. Spread the mashed potatoes on top, smoothing them out with a spatula. Sprinkle the 1 cup grated Gruyère cheese evenly over the top.
6. Bake for 25 minutes, or until the top is golden brown. If needed, broil for an additional 5 minutes to achieve a deeper golden crust.
Storage
- Store leftovers in an airtight container for up to 4 days.
- Freeze for delicious leftovers later: cool completely and place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Warm in a 350°F (175°C) oven for 20-25 minutes or until heated through.
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Thanks so much!
Isabelle
Lamb Hachis Parmentier
Equipment
- Shallow Dutch oven or 12-inch oven-safe pan
- small saucepan
- Ricer or potato masher
Ingredients
Lamb filling
- 2 tablespoons butter
- 2 medium carrots chopped into half-inch pieces
- 2 celery stalks chopped into half-inch pieces
- 1 medium yellow onion finely chopped
- Kosher Salt
- 3 garlic cloves minced
- 1 pound ground lamb
- 1 sprig rosemary finely minced
- ¾ teaspoon fennel seeds roughly chopped
- ½ cup dry white wine
Potatoes
- 3 pounds potatoes peeled and chopped
- Salt
- ¼ cup whole milk
- 4 tablespoons butter
- 1 garlic clove peeled and smashed
- 1 sprig rosemary
- 1 cup grated Gruyère cheese about 4 oz
Instructions
- Preheat the oven to 375°F (190°C). Add the 3 pounds of potatoes to a large pot of salted water and boil for 20-25 minutes or until fork-tender.
- In a small saucepan, combine the ½ cup milk, 4 tablespoons butter, 1 garlic clove, and 1 sprig rosemary. Bring to a simmer, then turn off the heat and set aside.
- While the potatoes are boiling, melt the 2 tablespoons butter in a shallow Dutch oven or 12-inch oven-safe pan over medium heat. Add the chopped carrots, celery, and onion along with a pinch of salt. Sauté for 7 minutes, stirring occasionally, until the vegetables are tender. Add the 3 minced garlic cloves and sauté for 2 minutes. Add the ground lamb, ½ teaspoon kosher salt, minced rosemary, and crushed fennel seeds. Cook for about 5 minutes or until the meat is fully cooked. Pour in the ½ cup white wine and add another pinch of salt. Let the wine evaporate, about 5 minutes. Taste the mixture and adjust salt as needed. Turn off the heat.
- When the potatoes are done, drain them well. Process the potatoes through a ricer for a smooth texture or use a potato masher if you prefer some texture. Remove the rosemary and garlic from the milk mixture. Pour the warm milk mixture into the potatoes and add 2 to 3 pinches of salt. Mix until smooth and creamy. Taste and adjust seasoning if needed.
- Flatten the lamb mixture evenly in the pan. Spread the mashed potatoes on top, smoothing them out with a spatula. Sprinkle the 1 cup grated Gruyère cheese evenly over the top.
- Bake for 25 minutes, or until the top is golden brown. If needed, broil for an additional 5 minutes to achieve a deeper golden crust.
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Notes
- Golden Crust: For extra browning, finish under the broiler for 3-5 minutes, keeping a close eye to avoid burning.
- Storage: Store leftovers in an airtight container for up to 4 days. Freeze for delicious leftovers later: cool completely and place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Warm in a 350°F (175°C) oven for 20-25 minutes or until heated through.
- Smoother potatoes: If you want a smooth texture for your potatoes, process them through a ricer.
easyketodishes says
English Shepherd's pie is ALSO made with lamb...when it's made with ground beef it's called "Cottage Pie".
Mike says
Never said how long to put the dish into the oven for, only said for warming the dish.
Might need to put that in the instructions, cause it does make a difference.
Newel Tasting Table says
Thanks for flagging this! The cooking time and instructions were on the post under the "How to Make" section but I've now added it to the recipe card. Appreciate the feedback!