Hachis Parmentier

Instructions

1. 1
   Peel the starchy potatoes and chop into uniform chunks. Drop them into a pot filled with cold salted water and boil over medium-high heat for 20 minutes until tender when pierced.
2. 2
   While potatoes boil, assemble the meat: melt 25 grams of butter in a large skillet over medium heat. Add the diced onions and minced garlic, sautéing for 5-6 minutes until soft and glassy.
3. 3
   Crank the heat to medium-high, add the minced beef to the skillet, and cook thoroughly, breaking it apart with a wooden spoon so it yields a fine, loose texture identical to the base of `hachis parmentier.png`. Season with salt and pepper.
4. 4
   Once the meat has browned, pour in the beef stock or white wine to deglaze, scraping up the pan bottom. Simmer for 3-4 minutes until the liquid reduces, leaving the meat highly juicy but without pools of liquid. Remove from heat.
5. 5
   Drain the cooked potatoes thoroughly and pass them immediately through a manual potato ricer while hot into a large bowl to ensure a smooth texture without lumps.
6. 6
   Incorporate the remaining 75 grams of butter into the hot potatoes, stirring vigorously until melted. Gradually pour in the warm whole milk until the mash becomes thick, uniform, and luxurious. Season with salt, pepper, and a generous pinch of nutmeg.
7. 7
   Preheat your oven to 200°C (400°F) on top-broil/grill setting.
8. 8
   Lightly grease a rectangular baking pan. Pack the seasoned minced beef into the bottom, pressing gently with a spoon to create an even, structured layer.
9. 9
   Spoon the dense mashed potatoes carefully over the beef canvas. Use an offset spatula or the back of a spoon to smooth out the surface completely, aiming for the immaculate flat layer seen in the photo.
10. 10
    In a tiny cup, whisk the egg yolk with the teaspoon of milk. Using a pastry brush, gently glaze the entire potato surface with this liquid wash.
11. 11
    Slide the dish onto the upper rack of the oven and broil at 200°C for 8-10 minutes, or until the top sets into a beautiful, glossy, uniform golden-yellow crust.
12. 12
    Pull from the oven and let stand for 5 to 10 minutes before slicing. This rest sets the layers, ensuring clean individual portions that showcase the gorgeous interior contrast.