Sheppard Pie Cupcakes or Cupcakes of Hachi Parmentier


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One of my children’s favorite food is Hachi Parmentier and I thought that it would be fun to make this dish into cupcakes so that we could easily just pop them into our mouth on any of our family movie night.

What is Hachi parmentier? Hachi parmentier is very similar to Sheppard Pie. It is a dish that layer minced ground beef in between layers of mashed potatoes.

According to Wikipedia, the word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”. The dish “Hachi Parmentier” was named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop.

I did not know that about this dish, what i knew is that this dish is one of those easy French comforting  recipe that is quickly made and that makes everyone happy. A bit like a good Mac and Cheese does here in the USA.

It used to be one of my top dish growing up, and I am happy to see that it is the same for my children;-)

There are many recipes of Hachi parmentier outthere, but this one is the traditional one. This recipe is just made from memory of watching my mom.
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Ingredients for 40 mini cupcakes:

  • 1 pack of wontons or 40 wontons wraps
  • 6 medium-sized potatoes,
  • 2 1/2 cup of heavy cream,
  • 1 lb. of lean ground beef,
  • 2 tbsp fresh parsley chopped,
  • 1 medium onion,
  • 1 cup of swiss cheese,
  • 1/8 tsp of garlic salt,
  • 1/16 tsp of pepper,
  • seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!!

  1. Peel the potatoes, dice them in small cubes, place them in the round mold.
  2. Add 1 tsp of water and a dash of salt.
  3. Cover the round mold with the octogonal silpat and microwave for 13-15 minutes.
  4. Empty the potatoes into a bowl and mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes.
  5. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary.
  6. Pour the mashed potatoes back into the large round mold again, cover with the octogonal silpat and cook for another 2 minutes to make them fluffy.photo 2
  7. Set aside.Now you need to prepare the beef that will go in the mashed potatoes.
  8. Slice and dice your onion.
  9. Saute your onion in a frying pan in 1 tablespoon of olive oil until golden and translucent.
  10. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.
  11. Place a wonton wrap into each cupcake hole of the mini muffin tray.photo 1
  12. Spoon about 1 tsp of potato into each wonton.photo
  13. Add 1 tsp of the meat mixture.photo 3
  14. Cover the meat with another teaspoon of mashed potatoes.photo 1
  15. Sprinkle some swiss cheese over each cupcake.
  16. Cook in the oven at 400 for 15 minutes to brown the cheese. Et voila!!!photo 2

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Bon Appetit and Happy Cooking!!!

Thyme and Bacon Mashed Potatoes


As you may already know, my husband being German loves his potatoes. But as a German, he enjoys his potatoes to taste good. Unfortunately too often when he orders out, he is often presented with a tasteless mass of purée. Now I understand why he often asks for extra gravy or sauce;-)

In order to avoid this mistake, you always want to think of flavoring potatoes while they are cooking. It is placing a few springs of herbs or placing a few teaspoons of  broth in the water if you are boiling the potatoes or placing them along the potatoes while they are steaming. Today I used bacon and fresh thyme, but you really can use anything that strikes you fancy;-)
Ingredients for 4-6: 6-8 medium sized potatoes ( i used Yukon Gold) , 2-3 cup of milk or cream ( i use cream because it makes more smoother mashed potatoes), 1 tsp of fresh thyme, 2 tbsp of bacon bits, 1 tsp of sea salt, 1/4 tsp of pepper.

Peel and dice the potatoes in small square. Place the potatoes in the large round mold, add the fresh thyme, the bacon bits, 1 tbsp of water and cover the large round mold with the octogonal silpat.

Cook in the microwave for 14-15 minutes or until the potatoes are soft enough to be mashed. Empty the potatoes into a large bowl and with a potato masher, mash the potatoes. Warm up the cream in the microwave for 2 minutes or on the stove until it is almost boiling and pour the warm milk over the potatoes while you are stirring. Add salt and pepper and stir. Add more cream if you like your mashed potatoes to be more runny. Et voila!!!

I served those wonderful potatoes with a Salade Composee ( see post at a later date), and Smokey Mesquite Pork Tenderloin. It was so yummy!!!

Bon Appetit and Happy Cooing!!!

Hachi Parmentier and Haricots Verts with Sun-dried Tomatoes


On sunday, I usually like to cook a nice gourmet dinner but a lot happened this week-end that made me feel a bit drained. As a result comfort food seemed to be a quick solution to my laziness.

Ingredients for the hachi parmentier for 4: 6 medium-sized potatoes, 2 1/2  cup of heavy cream, 1 lb. of lean ground beef, fresh parsley,  1 medium onion, 1 cup of swiss cheese, 1/8 tsp of garlic salt, 1/16 tsp of pepper, seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!! So peel the potatoes, dice them in small cubes, place them in the round mold. Add 1 tsp of water and a dash of salt, cover the round mold with the octogonal silpat  and microwave for 7-8 minutes. Mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes. Add 1/2 cup of swiss cheese and stir until the potatoes make a smooth “puree”, not too runny and not too thick. You may need to add more cream if needed. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary. Set aside. Now you need to prepare the beef that will go in the mashed potatoes. Slice and dice your onion. Saute your onion in a frying pan in 1 tablespoon of olive oil. Saute your onion until golden and translucent. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.

Empty half of the potato puree in the round mold. Add the cooked beef and cover the beef with the rest of the potatoes. Sprinkle another 1/2 to 1 cup of swiss cheese and cook in the oven at 375 for 15 minutes to brown the cheese.

While the hachi parmentier is cooking, prepare the haricots verts.

Ingredients for the haricots verts: 1/2 bag of green beans from Costco or 2 small bag of 8 oz. 2 tbsp of sundried tomatoes ( preserved in oil) chopped thinly, 1/2 tsp of basil, 1/8 tsp of sea salt, 1/16 tsp of pepper.

Trim the haricots verts and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 6 minutes. Uncover the round mold, add all the ingredients mentioned above and stir well.

To serve, spoon the hachi parmentier on the plate, add a few haricots verts and serve.

Bon Appetit and Happy Cooking !!!

Mashed Potatoes with a French Twist


I do not know if this applies to most German family, but potatoes are my husband’s favorite and if I am asking what he would like to eat , his answer would generally be potatoes with something else;-)

Well it was a bit late when I got home on Tuesday, and though my meal was planned, that of my beloved husband and children was not. No worry…. it was going to be quick. Sear some steaks for them and fix potatoes….mashed potatoes. So here I was fixing potatoes and as I was ready to set them on the table, Lisa, my daughter said: ” They are good but a bit tasteless…” which make me think that cheese would be a different addition, but what kind??? We had brie, lots of it ( we always some at our house;-) so here came this idea.

Ingredients for 4: 6 medium-sized potatoes, 3 cups of milk ( low-fat, whole milk or even heavy cream), 1/4 tsp of salt, 1/8 tsp of pepper, about 10 oz of brie cheese ( of which you will have removed the outer white layer) diced.

Peel the potatoes, and dice them in small cubes. Place them all in the round mold, add 1 tsp of water, a pinch of salt and close the round mold with the octogonal silpat. Microwave for 7 minutes. With a potato press, press the potatoes in a large bowl. Add the  milk or heavy cream, salt, pepper, and stir well. Add the diced brie and mix well. Serve at once. C’est tout!!!

Bon Appetit and Happy Cooking!!!