Hachis Parmentier by @chefalextrim

1h10

6 servings

🥩

910 g

Lean ground beef

🫗

2 tbsp

Algae oil

🧅

1

Yellow onion

🥕

2

Carrots

🥬

3

Celery stalks

🧄

3 cloves

Garlic

🍅

2 tbsp

Tomato paste

🌿

1.5 tbsp

Thyme

🍷

160 ml

Dry red wine

🍲

480 ml

Beef stock

🧂

Salt

⚫

Pepper

🌾

1 tbsp

Flour

🥔

500 g

Russet potato

🧈

6 tbsp

Butter

🥚

1

Egg yolk

  1. Season
    • Lean ground beef
    • Algae oil
    • Salt

    Season and sear the beef in algae oil until nicely browned, then remove with a slotted spoon.

  2. Sauté
    • Carrots
    • Yellow onion
    • Celery stalks

    Saute the carrot, onion and celery in the remaining fat for 3 minutes until browned.

  3. Add
    • Garlic

    Add the garlic and continue to cook 1 minute.

  4. Add
    • Tomato paste

    Add the tomato paste and cook 3 more minutes.

  5. Add
    • Flour

    Add the flour and stir in.

  6. Deglaze
    • Dry red wine

    Deglaze with the wine and cook until thickened.

  7. Add
    • Beef stock
    • Lean ground beef
    • Thyme

    Add the stock, beef and thyme, stir while cooking until thickened, then cook covered for 20 minutes.

  8. Step
    • Russet potato
    • Butter
    • Egg yolk

    While the beef is stewing, make the mashed potato.

  9. Fill
    • Lean ground beef
    • Algae oil
    • Yellow onion

    Fill an oven safe dish with the beef filling and pipe the potato on top.

  10. Bake
    • Lean ground beef
    • Algae oil
    • Yellow onion

    Bake at 425f fan for 20 minutes or until golden brown on top.

Hachis Parmentier by @chefalextrim

1h10

6 servings

🥩

910 g

Lean ground beef

🫗

2 tbsp

Algae oil

🧅

1

Yellow onion

🥕

2

Carrots

🥬

3

Celery stalks

🧄

3 cloves

Garlic

🍅

2 tbsp

Tomato paste

🌿

1.5 tbsp

Thyme

🍷

160 ml

Dry red wine

🍲

480 ml

Beef stock

🧂

Salt

⚫

Pepper

🌾

1 tbsp

Flour

🥔

500 g

Russet potato

🧈

6 tbsp

Butter

🥚

1

Egg yolk

Preparation Steps

  1. Step 1/10

    Season and sear the beef in algae oil until nicely browned, then remove with a slotted spoon.

    🥩Lean ground beef
    🫗Algae oil
    🧂Salt
    ⚫Pepper
    🥄Slotted spoon

  2. Step 2/10

    Saute the carrot, onion and celery in the remaining fat for 3 minutes until browned.

    🥕Carrots
    🧅Yellow onion
    🥬Celery stalks

  3. Step 3/10

    Add the garlic and continue to cook 1 minute.

    🧄Garlic

  4. Step 4/10

    Add the tomato paste and cook 3 more minutes.

    🍅Tomato paste

  5. Step 5/10

    Add the flour and stir in.

    🌾Flour
    🥄Spoon

  6. Step 6/10

    Deglaze with the wine and cook until thickened.

    🍷Dry red wine

  7. Step 7/10

    Add the stock, beef and thyme, stir while cooking until thickened, then cook covered for 20 minutes.

    🍲Beef stock
    🥩Lean ground beef
    🌿Thyme
    🥄Spoon
    ✨Lid

  8. Step 8/10

    While the beef is stewing, make the mashed potato.

    🥔Russet potato
    🧈Butter
    🥚Egg yolk
    🧂Salt
    ⚫Pepper

  9. Step 9/10

    Fill an oven safe dish with the beef filling and pipe the potato on top.

    🥩Lean ground beef
    🫗Algae oil
    🧅Yellow onion
    🥕Carrots
    🥬Celery stalks
    🧄Garlic
    🍅Tomato paste
    🌿Thyme
    🍷Dry red wine
    🍲Beef stock
    🧂Salt
    ⚫Pepper
    🌾Flour
    🥔Russet potato
    🧈Butter
    🥚Egg yolk
    🍳Oven-safe dish
    🫙Piping bag

  10. Step 10/10

    Bake at 425f fan for 20 minutes or until golden brown on top.

    🥩Lean ground beef
    🫗Algae oil
    🧅Yellow onion
    🥕Carrots
    🥬Celery stalks
    🧄Garlic
    🍅Tomato paste
    🌿Thyme
    🍷Dry red wine
    🍲Beef stock
    🧂Salt
    ⚫Pepper
    🌾Flour
    🥔Russet potato
    🧈Butter
    🥚Egg yolk
    🍳Oven-safe dish

Composition

Ingredients

Types

Meat, Oils, Vegetables, Condiments, Herbs, Alcohol, Seasonings, Spices, Grains, Dairy, Eggs

Ingredients

Lean ground beef, Algae oil, Yellow onion, Carrots, Celery stalks, Garlic, Tomato paste, Thyme, Dry red wine, Beef stock, Salt, Pepper, Flour, Russet potato, Butter, Egg yolk

Notes

Yellow onion (diced), Carrots (peeled and diced), Celery stalks (diced), Garlic (minced), Thyme (chopped), Salt (to taste), Pepper (to taste), Russet potato (cooked)

Allergens

Celery, Sulphites, Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, High-Protein, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 28g, Fat: 32g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 760mg, Calcium: 55mg, Zinc: 5.5mg, Sodium: 650mg

Vitamins

Vitamin A: 250mcg RAE, Vitamin B12: 2.2mcg, Vitamin B6: 0.5mg, Vitamin C: 13mg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Slotted spoon, Spoon, Lid, Oven-safe dish, Piping bag

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@chefalextrim

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Fluffy, Tender, Thick, Juicy, Golden-crisp

Flavors

Savory, Rich, Beefy, Herbaceous, Wine-forward, Buttery, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3 to 4 days (Cool leftovers within 2 hours of baking.,Store in an airtight container at 4°C/40°F or below.), freezing : 2 to 3 months (Freeze in an airtight freezer-safe container after cooling.,Thaw in the refrigerator before reheating.)