Philippe Etchebest: his ultra-comforting recipe for shepherd’s pie: Current Woman Le MAG

Every week, chef Etchebest treats us to his Youtube channel, Mentor. After his cordon-bleus, his tabbouleh or his French meringues, the chef has tackled a staple of French cuisine: the hachis parmentier. Easy and inexpensive, it’s the ultimate comfort food. But it is also an anti-waste recipe since it is possible to make it with leftover stew, for example.

⋙ Discover all of Philippe Etchebest’s recipes in photos

The recipe for Shepherd’s pie by Philippe Etchebest

In his recipe, the chef cooks the potatoes in the oven in coarse salt. This is perfect for stabilizing the potatoes and preventing them from burning on contact with the dish. And no question of throwing the coarse salt. It can be reused for other recipes.

Ingredients for 2 people:

  • 2 onions
  • 5 garlic cloves
  • 1 tbsp. sunflower oil
  • 10g butter
  • 800 g of beef
  • 20 cl beef stock or water
  • 5 sprigs of fresh parsley
  • 5 sprigs of fresh tarragon
  • 3 sprigs of fresh thyme
  • 60g breadcrumbs
  • Salt pepper

For the mashed potatoes

  • 1 kg of potatoes
  • 20 cl of milk
  • 200g butter
  • Salt

The recipe steps:

  1. Start by preparing the mash. Preheat your oven to 200°C.
  2. In a baking dish, pour coarse salt. Then put the potatoes in and put them in the oven. To find out if they are cooked, stick a knife into the flesh. If it sinks in easily, they are cooked.
  3. Once ready, peel them while still warm. Then mash the potatoes with a potato masher or a fork. Salt, put the butter, mix then pour the milk and mix again.
  4. To finish, place the puree in a sauté pan and whisk it over low heat. Reserve it.
  5. Prepare the aromatic garnish. Crush the garlic cloves then peel them and remove the small germ that is inside. Peel the onions. Then coarsely chop the garlic and chop the onions.
  6. Pour a drizzle of olive oil and a little butter in a sauté pan. Heat over medium heat then brown the garlic without coloring before adding the onions. Fry everything for about 4 minutes. Garlic and onions should be lightly stewed.
  7. Then add the meat, put on high heat, salt and pepper. Incorporate everything well, mixing quickly with a wooden spoon. The filling should not burn. Add the veal stock and mix again.
  8. Leave for 6 to 10 minutes for the veal stock to reduce.
  9. Meanwhile, chop the parsley, tarragon and thyme coarsely. Mix the veal stock again then add the herbs and stir gently. The herbs should not cook, so remove the sauté pan from the heat. Adjust the seasoning if necessary.
  10. Turn the oven on the grill.
  11. Dress. In a gratin dish, place the meat at the bottom of the dish then add the mashed potatoes. Spread everything well then make a grid by making streaks with a fork to give relief to the puree.
  12. Sprinkle the top of the dish with breadcrumbs and bake for 10 minutes. Taste!

Tips : The cooking time for the potatoes will depend on their size. For large potatoes, count 1h30. When you go to the garnish, the chef says that chopping the onion allows the condiment to integrate well into the meat preparation. Finally, if you don’t have veal stock, Philippe Etchebest points out that it is quite possible to do without.

All the recipes of Philippe Etchebest are to be found on his site Where his Youtube channel.

Read also :

⋙ Philippe Etchebest’s floating island recipe

⋙ The super easy fruit gratin recipe from chef Philippe Etchebest

⋙ Chef Philippe Etchebest’s gourmet salad recipe

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