If you’re craving a hearty, pub-style meal packed with rich, comforting flavors, this Hachis Parmentier is a must-try. It features minced lamb (or ground beef, if you prefer!) and sausage, simmered in stout with mirepoix (carrots, onions, and celery), rosemary, and thyme. Topped with buttery, cheesy mashed potatoes, it bakes up into a golden, bubbling dish that’s a perfect dinner for two.
Hachis Parmentier (pronounced ah-shee par-mon-tee-ay) is the French take on Shepherd’s Pie—or as a Midwesterner like me might think of it, a minced lamb (or ground beef) and potato casserole. I first discovered this dish in a charming pub in the Cotswolds, and that memory stuck with me. Inspired by that experience, I gave this classic a St. Patrick’s Day twist by adding Guinness to the mix. The malty notes of the stout enhance the simmered flavors of the lamb, making every bite rich and deeply flavorful.
To finish it off, we whip up a batch of smooth mashed potatoes, top them with Gruyère cheese, and let a pat of butter melt into golden, bubbly perfection. Making this a gluten-free Hachis Parmentier (or Shepard’s Pie)!
Baked in a cast iron Dutch oven or skillet, this pub-style shepherd’s pie brings a bit of rustic charm to your table—just the kind of keeper recipe that makes cooking for two special.
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Ingredient Notes and Substitutions
- Minced Meat - For a quick Hachis Parmentier, we’ll use what the English call minced meat, or as we say in the Midwest, ground meat. Traditional Hachis Parmentier is made with a mix of beef and sausage, while Shepherd’s Pie is traditionally made with lamb (hence the name!). It’s dealer’s choice whether you use lamb or ground beef, but I highly recommend adding sausage—it brings a hearty, robust flavor that really takes the dish to the next level.
- Stout - Guinness is the natural go-to for this dish, but I’ve experimented with a chocolate stout (not recommended!) and a local whiskey stout, which was out of this world. If you can find a stout with malty, roasty notes, it will enhance the depth of flavor in the meat mixture beautifully.
- Mashed Potato Topping - I always reach for Yukon Gold potatoes for their naturally buttery texture and creaminess—they mash up beautifully without being too starchy. If you prefer a fluffier mash, you can also use Russet potatoes, but you might need a little extra butter and cream to keep them from drying out. If you’d prefer to skip the alcohol, beef bone broth is a great alternative!
- Cheese - A light sprinkling of cheese takes this mashed potato topping to another level. I love using Gruyère for its nutty richness, but you can also go with Emmental, Comte or even an Irish Cheddar to keep with the Irish twist. Any melty, flavorful cheese will work, just avoid anything too mild—you want something that stands out!
How to make a Quick Hachis Parmentier
Sometimes, you want all the rich, slow-cooked flavors of a classic Hachis Parmentier without waiting all day for it to come together. That’s where this quick version comes in! By using minced lamb (or beef) and sausage, we can build bold flavors fast while staying true to the heartiness of a pub-style Shepherd’s Pie.
Here’s how to do it step by step:
Step 1: Start with the Mirepoix
Grab your small cast iron Dutch oven (I use the lid of my Lodge combo Dutch oven) , a 8 or 10 inch cast iron skillet or a small heavy-bottomed pot, set it over medium heat, and drizzle in some olive oil. Once it’s hot, toss in diced onion, carrot, and celery—this trio builds a flavorful base.
Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper, then sauté for about 3 minutes until the veggies soften and turn translucent.
Step 2: Add the Aromatics
Now, stir in a minced garlic clove, rosemary, thyme, and a tablespoon of tomato paste. Cook everything for about 30 seconds, just until the garlic starts to take on a little color and the tomato paste deepens in both color and fragrance.
📸 Tip: Tomato paste needs a quick cook to bring out its rich umami flavor—don’t skip this!
Step 3: Brown the Meat
Add minced lamb and sausage to the pan, breaking it up with a spoon. Cook until the meat is just pink—don’t overdo it, as it will continue cooking in the oven. The mix of lamb and sausage brings a delicious balance of deep, meaty richness with a hint of spice.
Step 4: Simmer with Stout
Add the bay leaf and pour in ½ cup of stout beer and bring to a gentle boil. You want just enough liquid to moisten the filling and let it bubble up in little pockets. If you think it needs more, add just a splash—less is better than too much. Season generously with salt and especially black pepper.
Step 5: Prep for the Potatoes
Remove the filling skillet from stovetop. Cover loosely with foil and set it aside while you whip up the mashed potatoes.
📸 Tip: You can make the dish up to this point a few hours ahead. Just cover and refrigerate the filling until you’re ready to bake!
Next up—let’s talk about the cheesy, buttery mashed potato topping that takes this dish to the next level.
Hachis Parmentier Finishing Touches
The crown jewel of any Hachis Parmentier or Shepherd’s Pie is that luscious layer of mashed potatoes. We’re talking smooth, buttery, and with a sprinkle of cheese that turns perfectly golden in the oven. Let’s break it down step by step!
Step 1: Cook the Potatoes
Start with cold water so the potatoes cook evenly. And don’t skimp on the salt. It seasons the potatoes from the outside in. Drop in a sprig of rosemary to flavor the potatoes and water. This is a great trick for adding a hint of rosemary flavor to your potatoes without impacting the creamy texture. Cook your potatoes for about 20 minutes. They are done when the potatoes pierce easily with the tines of a fork.
Step 2: Mash and Mix
Remove the sprig of rosemary and mash the drained potatoes using a potato masher or hand blender until smooth. Warm up milk and cream, then slowly stir them into the potatoes. Add 1 ½ tablespoons of butter and mix until everything is velvety. Season with salt and pepper to taste.
📸 Tip: For extra-smooth potatoes, you can pass them through a ricer or fine sieve. But if you like a bit of texture, a regular masher works perfectly!
Step 3: Assemble the Pie
Remove the bay leaf from the filling. Now, spoon the mashed potatoes over the filling, spreading them evenly to the edges of the pot. Sprinkle a generous layer of grated Gruyère, Comté, or Emmental cheese on top, followed by a dusting of Parmesan and a few scattered bits of butter.
📸 Tip: Use the back of a spoon or a fork to make little swirls or ridges in the potatoes—they’ll crisp up beautifully in the oven!
Step 4: Bake to Perfection
Place in a preheated oven and bake for 30 minutes, until the filling is bubbling and the potato topping turns a gorgeous golden brown.
📸 Tip: If you want an extra-crispy top, pop the pies under the broiler for the last 2-3 minutes—just keep a close eye on them so they don’t burn!
And that’s it! Let the pie cool for a few minutes before digging in (trust me, the filling will be molten hot). Then grab a fork and enjoy your quick Hachis Parmentier with that irresistible cheesy, buttery crust.
Harchis Parmentier vs Shepards Pie
At first glance, Hachis Parmentier and Shepherd’s Pie seem like the same dish—both feature a savory meat filling topped with mashed potatoes. But while they share similarities, their origins and ingredients set them apart. Hachis Parmentier hails from France and is traditionally made with slow-simmered beef, while Shepherd’s Pie is an Irish and British classic made specifically with lamb.
Another key difference is in the preparation. Hachis Parmentier tends to have a finer, more uniform texture, often using slow-cooked shredded meat, sometimes bound with a bit of sauce or broth. Shepherd’s Pie, on the other hand, embraces a chunkier, more rustic filling with minced or ground meat, vegetables and herbs like carrots and onion simmered in a rich gravy.
In this recipe, I’m combining the best of both worlds. We’ll take a quick Hachis Parmentier approach, skipping the long braise by using minced lamb (yes, you can use beef instead) and sausage simmered in stout, staying true to the hardiness of a pub-style Shepherd’s Pie. At the same time, we’ll honor the refined elegance of Hachis Parmentier with a smooth, buttery mashed potato topping, finished with melty cheese. The result? A dish that’s deeply flavorful, satisfying, and perfect for two.
What Makes a Pub-Style Shepard's Pie
A pub-style Shepherd’s Pie isn’t just about the ingredients—it’s about creating a dish that feels rich, hearty, and full of deep, comforting flavors. Unlike a standard homemade version, a pub-style pie often has a more complex, slower simmered filling, usually cooked with bone broth. The use of minced lamb (rather than beef) keeps it traditional, while ingredients like onions, carrots, celery, and garlic add layers of flavor.
The mashed potato topping in a pub-style Shepherd’s Pie is usually a simple potato mash baked until golden and slightly crisp on top. For this recipe, I’m using Gruyère cheese and a pad of butter which melts beautifully and adds a subtle nutty creaminess that takes it to the next level.
Finally, the dish is baked in a cast iron Dutch oven, which gives it that rustic, pub-quality presentation. The cast iron retains heat well, ensuring the filling stays hot and the mashed potatoes develop that perfect golden crust. It’s the kind of meal you’d find in a cozy English or Irish pub—rich, satisfying, and best enjoyed with a pint on the side.
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What to serve with Hachis Parmentier
These are my favorite dishes to serve with Hachis Parmentier or Shepard's Pie:
- Green Salad - While the pie is in the oven whip up a simple salad tossed tossed in a simple jam vinaigrette. Simply, place a tablespoon of sweet pepper jelly along with 1-½ Tablespoons olive oil, 1 - ½ Tablespoons apple cider vinegar, 1 teaspoon chopped shallots and a pinch of salt and a fresh grind of pepper in the bottom of the salad bowl. Whisk them together then toss with salad greens of your choice. The step by step guide for making this jam vingairette can be found in this Sweet and Spicy Salmon Recipe.
- Crusty Bread: I love to have basket of bread to mop up all the stout gravy in the bottom of the cast iron skillet.
Here are some more salad ideas and dressings to use to toss with your greens:
Hachis Parmentier
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Equipment
Ingredients
For the filling:
- 1 tablespoon olive oil
- ¾ cup onion, chopped
- 1 small carrot, trimmed, peeled, chopped (about ¼ cup)
- 1 small celery stalk, trimmed, chopped
- 1 garlic cloves, smashed and peeled
- 1 teaspoon fresh rosemary leaves minced
- 1 teaspoon fresh thyme leaves minced
- 1 teaspoon tomato paste
- ½ pound 85 percent lean ground beef or ground lamb
- ½ pound pork sausage mild, removed from casings if necessary
- ½ cup stout beer like Guiness or substitute beef bone broth
- 1 bay leaf
- salt and freshly ground pepper
For the potato topping:
- 1 pound Yukon gold potatoes , peeled
- 1 sprigs of rosemary
- ¼ cup whole milk
- 2 tablespoons heavy cream
- 1 ½ tablespoons unsalted butter at room temperature, plus ½ tablespoon butter, cut into bits
- salt and freshly ground pepper
- ¼ cup Gruyere , Comté, or Emmental, grated
- 1 tablespoon freshly grated Parmesan cheese Optional
Instructions
To make the filling:
- Put a heavy bottom skillet like a cast iron skillet (8 or 10 inches) or a small 2 quart Dutch oven over medium heat and pour in the olive oil. When it’s hot add the onion, carrot and celery to the pan. Sprinkle vegetables with ¼ teaspoon of salt and ⅛ teaspoon pepper. Sauté just until translucent and soft, about 3 minutes. Add the garlic, rosemary, thyme and tomato paste, stirring to mix everything together. Sauté for about 30 seconds just until the garlic begins to take on some color. Now add the ground beef and sausage, breaking up the clumps of meat, until the beef and sausage are just pink. Add bay leaf. Stir in ½ cup of stout and bring to a boil. You want just enough stout in the pan to moisten the filling and to bubble up gently wherever there's a little room: if you think you need more, add just a smidgen. Season with salt and pepper, especially pepper. Cover with lid or tightly with aluminum foil; set aside while you prepare the potatoes. You can make the dish to this point up to a few hours ahead; cover the casserole with foil and refrigerate.
To make the topping
- Put the potatoes and rosemary sprig in a large pot of generously salted cold water and bring to a boil. Cook until the potatoes are tender enough to be pierced easily with the tip of a knife or tines of a fork, about 20 minutes, drain them well.
- Meanwhile, center a rack in the oven and preheat to 400 degrees F.
- Warm the milk and cream. Remove rosemary sprig and mash the potatoes using a potato masher or a hand blender, until just smooth. Using a wooden spoon or a sturdy spatula, stir in the milk and cream, then blend in the 1.5 Tablespoons of butter. Season to taste with salt and pepper.
- Remove bay leaf from filling and then spoon the potatoes over the filling, spreading them evenly and making sure they reach to the edges of the pot. Sprinkle the grated Gruyere, Comté or Emmenthal over the top of each pie, dust with the Parmesan, and scatter the bits of butter. Bake for 30 minutes, or until the filling is bubbling, steadily and the potatoes have developed a golden-brown crust.
Notes
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Nutrition
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