Geoffrey Zakarian's Hachis Parmentier (French Cottage Pie) | The Kitchen | Food Network скачать в хорошем качестве

Geoffrey Zakarian's Hachis Parmentier (French Cottage Pie) | The Kitchen | Food Network

Geoffrey brings us the French version of shepherd’s pie! You can use any leftover ground meat, root vegetables and herbs that you have on hand. It’s the perfect recipe to clean out your fridge. #GeoffreyZakarian #FoodNetwork #HachisParmentier Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3IAHdHp Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Hachis Parmentier RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 2 hr 15 min (includes cooling time) Active: 50 min Yield: 6 to 8 servings Ingredients Topping: 3 pounds russet potatoes Kosher salt and freshly cracked black pepper 1/2 cup sour cream 2 sticks unsalted butter, melted 2 large egg yolks 1/4 cup chopped fresh parsley 1/2 cup whole milk, warmed, as needed 1/2 cup grated Parmesan Filling: 4 tablespoons unsalted butter 1 large carrot, small diced 1 medium parsnip, peeled and small diced 1 medium stalk celery, small diced 1/2 large white onion or 1 small white onion, small diced Kosher salt and freshly ground black pepper 3 small or 2 large cloves garlic, minced 2 tablespoons tomato paste 2 pounds (75/25%) ground chuck 1 tablespoon chopped fresh thyme 1 teaspoon dried thyme 1/2 cup red wine (one that you like to drink) 2 to 3 teaspoons red wine vinegar 1/2 cup chopped fresh parsley, plus more for garnish 1/4 cup grated Parmesan Directions Special equipment: a ricer For the topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer into a large bowl. Add the sour cream, melted butter, egg yolks and parsley to the potatoes and stir with a wooden spoon until smooth. Add milk as needed for consistency. Add the Parmesan, then season with salt and pepper and reserve. For the filling: In a 12-inch cast-iron skillet or heavy-bottomed oven-safe skillet with high sides over medium-high heat, heat 2 tablespoons butter. Add the carrots, parsnips, celery and onions to the skillet, then sprinkle with salt and sauté for 6 to 7 minutes. Add the garlic and tomato paste and cook for 1 minute more. Add the ground chuck and both thymes. Season with salt and pepper and cook until the meat is no longer pink, breaking apart the meat as you go with a wooden spoon or potato masher, about 5 minutes. (You want a fine texture.) Deglaze with the red wine and cook until reduced, about 10 minutes. Finish with the red wine vinegar and parsley. Shut the heat off and allow the meat mixture to cool for 15 minutes. Taste for seasoning. Meanwhile, preheat the oven to 375 degrees F. Top the beef mixture with an even layer of the potato topping. Melt the remaining 2 tablespoons butter, then drizzle the potato topping with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Geoffrey Zakarian's Hachis Parmentier (French Cottage Pie) | The Kitchen | Food Network    • Geoffrey Zakarian's Hachis Parmentier (Fre...