Thank you Antoine – French vegetarian shepherd’s pie with mushrooms, taleggio and three purées
Merci Antoine – Hachis parmentier végétarien aux champignons, taleggio et aux trois purées
In France Hachis parmentier is something eaten quite frequently and that kids love, due to its combination of potato puree and ground meet. My mom being Italian, she never really prepared this, but when I went to my friend’s houses, hachis parmentier was a dish served quite often. I remember my mom saying that she didn’t like it because it was made with leftover meats therefore not something too exciting (actually people do use meat they had left from pot-au-feu or boiled meats, etc…). A “hachis” is a dish where all the ingredients are ground, chopped alltogether. Haché means ground, viande hachée, ground meat.
Parmentier comes from Antoine Parmentier, a pharmacist and chemist born in the 18e century. After a trip to Ireland, he discovered the health benefits of potatoes and became convinced that potatoes would help treat problems of poor blood circulation, intestinal problems, etc…He introduced potato to Louis XVI to cure starvation and as a result this dish was born. I think the Irish or English version is called Shepherd’s Pie.
I have been wanting to make a vegetarien hachis parmentier and have been thinking about this recipe for quite some time, without really succeeding in finalizing it. Not being a huge fan of potatoes, I wanted to use something “more” than potatoes, so here is a purée of carrots, yams and sweet potatoes and I honestly loved every bite of this hachis parmentier. I cooked the carrots and potatoes in milk so they absorbed a good amount of it while cooking. The hachis is made of wild mushrooms, leeks and celeri…the sweet flavor of the potatoes combined with the nutty mushrooms and melted taleggio is simply fantastic (Taleggio is an Italian soft cheese with a fragrant and strong nutty flavor). Funny, how you can see on the picture some smoke coming up from the hachis, since it came straight out of the oven. I wouldn’t think the smoke would show on a picture.
You can add more mushroom mixture, and play around with the layers, in my version I added a thicker layer of potato mixture, it’s all about how you want it to be. I served this in individual ramequins with a small salad, you can serve hachis parmentier in a large dish and serve it as a meal by itself, it’s a very satisfying meal and really don’t need anything else on the side.
Ingredients for 4 individual hachis
For the mushroom-leek mixture
- 2 shallots, chopped
- 1 celery stalk, finely diced
- 1/2 lb mixed mushrooms (cremini, shiitake, chanterelles, etc….) cut in small pieces
- 1 leek, chopped
- 1 garlic clove, crushed
- Taleggio, sliced
- Panko bread crumbs for topping
For the potato-carrot mixture
- 2 large carrots, peeled and cut about 1 inch trunks
- 1 small yam, peeled and cut in about 1 inch pieces
- 1 small sweet potato and cut in about 1 inch pieces
- milk (enough to cover the vegetables)
- salt and pepper
Start by preparing the potato-carrot purée. Cook carrots, sweet potatoes, yams in milk at medium heat. When cooked remove from stove, drain milk and keep aside and mash vegetables. Adjust with salt and pepper. If too thick add milk set aside.
Heat olive oil in a pan, add shallots and celery and cook until tender and slightly browned. Add leeks and let them cook covered until tender. Remove from pan and set aside. Add some extra olive oil, and cook mushrooms until water evaporates. When cooked, add leeks and mix well. Add garlic and let cook for a few minutes more. Add thyme, salt and pepper.
In four deep individual dishes or ramequins, place one layer of mushrooms, top it with taleggio, then finish with carrot-potato purée. Sprinkle with panko breadcrumbs. Cook in a pre-heated oven for about 20 minutes, then broil top until it turns golden brown. Serve immediately.
This entry was posted by silvia on January 7, 2012 at 5:44 am, and is filed under Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Cette shperd pie, que nous appelons pâté chinois au Québec, a vraiment l’air extra bonne et extra crémeuse. J’ai bien envie de la tester!
It looks yummy and healthy dish..
Brillant idea! And it makes perfect sense, since mushrooms go have a ‘meaty’ taste and texture.
This looks lovely – I adore the color you get from the carrot in the potato crust
I just love this, it looks divine and vegetarian too. Beautiful! Thanks for sharing, I am marking this make.
Wow this looks excellent. New goal for the year is one vegetarian dish a week an this just made the list. Nice job. Buzzed!
Wow, this is an exceptionally lovely & beautiful recipe. Thanks for sharing!
Thank you – this looks delicious!
I miss eating things like Shepherd Pie…..something I gave up eating because of trying to keep weight down. I love your veggie variation and will definitely try it. Can you tell me though….what is tallegio? I am not familiar with it. Thanks for posting this recipe. Kim
I love this. Love the topping.. the colour is gorgeous!
I have never heard of this, but my goodness, it looks just divine. Thank you for the lovely post. After a very stressful day, I’m finally sitting down to tea, and it is so relaxing to see these delicious photographs and read your words. I hope you are having a blessed start to your new year. Much love from Austin!
Hi Kim, Taleggio is a soft Italian cheese with a nutty flavor that melts very well and is delicious. I hope you can find it where you live, you can use Fontina or some other soft cheese as an alternative. Have a wonderful evening and thanks for your email. Silvia
I’m not such a soft cheese fan. Do you think it would be ok to use Parmesan instead?
A cheese that melts well would be best, you can try with parmesan but it would not be my first choice though!
Talleggio cheese is not vegetarian, as it is produced using calfs’ rennet. You would need to substitute Talleggio for another cheese to make this dish vegetarian.