What it is
Hachis Parmentier is a French-style shepherd’s pie made with slow-simmered, deeply savory meat tucked under a blanket of creamy, golden-browned potatoes. It’s rich, cozy, and quietly luxurious — the kind of dish that makes the kitchen feel warm and the whole house smell like care.
Why I’m making it right now
This is one of my favorite ways to turn leftover pot roast into something that feels brand new and indulgent. It’s perfect for cold weeks when you want to stretch what you already have while still eating something deeply comforting and satisfying.
What’s in it:
• Leftover pot roast (beef, gravy and all)
• Yellow onion
• Garlic
• Carrots
• Tomato paste
• Fresh thyme
• Beef broth
• Butter
• Milk or cream
• Yukon gold or russet potatoes
• Salt & black pepper
How I make it
I start by warming up the leftover pot roast and breaking it down into tender, bite-sized pieces along with all of that rich gravy. I sauté onion, garlic, and carrots until soft and fragrant, then stir in tomato paste and herbs to deepen the flavor. The beef goes back in with a splash of broth and simmers until everything is thick, savory, and spoon-tender.
While that cooks, I boil and mash the potatoes with butter and milk until creamy and smooth. The beef mixture goes into a baking dish, the potatoes get spread generously over the top, and everything goes into the oven until the top is golden and lightly crisped.
It’s simple, cozy, and always better the next day.
What I use
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