![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/08\/hachi-parmentier.jpg\" "\\"hachi")
<\/a><\/p>\nYou need :<\/p>\n
1 lbs of cube steak , cut small sizes<\/p>\n
2 carrots , cut 2 inches<\/p>\n
2 celery talks , cut 2 inches<\/p>\n
1 bay leaves<\/p>\n
2 sprigs of fresh parsley<\/p>\n
3 cloves of garlic , smashed<\/p>\n
1 beef builon cube<\/p>\n
1 small onion , sliced<\/p>\n
6 cups of water<\/p>\n
salt and pepper<\/p>\n
In a pot , put all ingredients together , bring to boil , remove all the bubbles rising to the surface , then bring to simmer , cook for about 1.5 hours . Once it’s done , take the beef chunks out , and cut into very small pieces , i won’t suggest using of food processor , just use your knife and cut them into smaller pieces .Strain the broth , set aside .<\/p>\n
For the filling :<\/p>\n
1 lbs of sweet italian sausage<\/p>\n
olive oil<\/p>\n
1-2 tsp. of tomato paste<\/p>\n
In a skillet , heat the olive oil , add the italian sausage , break into small pieces , cook until it’s just pink , add the beef and tomato paste and then add about 1 cup of the strained beef broth into the skillet . Bring to boil , and then simmer for few minutes until it’s done .<\/p>\n
Butter a 2 quart dish , and pour the filling into the dish .Set aside ( you can make this ahead a time too , and put it in the fridge )<\/p>\n
For the toppings :<\/p>\n
2 lbs of russet potaotes<\/p>\n
kosher salt<\/p>\n
1\/4 cup of heavy cream<\/p>\n
1\/2 cup of low fat milk<\/p>\n
3 tbsp. unsalted butter and 1 more tbsp. cut into small bits<\/p>\n
salt and pepper<\/p>\n
1\/2 cup of cheese ( i used colby jack )<\/p>\n
1\/4 cup of parmesan cheese , freshly grated<\/p>\n
In a big pot , add water , add potatoes , add salt generously , then bring to boil . Then cook on low for about 25-30 minutes until it’s done . When it’s done , peel the potatoes , and use potato masher , mash them well . Warm up the milk and heavy cream , and pour into the mashed potato , mix well , add butter , salt and pepper . Spread this mashed potato on top of the beef , sausage mixture , all the way to the edges , spread evenly , then add cheese and sprinkle the butter bits all over the top . Bake at 400 F for 30 minutes , until the filling is bubbly .<\/p>\n","protected":false},"excerpt":{"rendered":"
No no , this dish doesn’t have anything to do with dogs .. Maybe most of you heard and seen Hachi , a movie about dog , but this dish here , has nothing to do with dogs . I love dogs , i would rather starve to death than having to eat them . So anyway , let’s talk about hachi parmentier , it’s another french dish . It’s actually contained of meat and mashed potatoes , and baked . I guess you can call it French shepherds pie . Although my family loves it , i don’t really care for this dish that much . The taste was yummy , according to my husband and my son , but they both are beef and potatoes people , so that’s why they think this was a really delicious comfort food . To me , it was just okay , since i am not a potato person , i don’t like baked potatoes or mashed potatoes , the only potatoes i like would be french fries and chips .. LOL .. So , if you like shepherds pie , or pastel tutup ( another dish from indonesia contains mashed potatoes , and the fillings would be smoked tongue , ham , chicken , hot dog , with clear sauce , carrots , peas , glass noodles ) I guess you would really like this .. You need : 1 lbs of cube steak , cut small sizes 2 carrots , cut 2 inches 2 celery talks , cut 2 inches 1 bay leaves 2 sprigs of fresh parsley 3 cloves of garlic , smashed 1 beef builon cube 1 small onion , sliced 6 cups of water salt and pepper In a pot , put all ingredients together , bring to boil , remove all the bubbles rising to the surface , then bring to simmer , cook for about 1.5 hours . Once it’s done , take the beef chunks out , and cut into very small pieces , i won’t suggest using of food processor , just use your knife and cut them into smaller pieces .Strain the broth , set aside . For the filling : 1 lbs of sweet italian sausage olive oil 1-2 tsp. of tomato paste In a skillet , heat the olive oil , add the italian sausage , break into small pieces , cook until it’s just pink , add the beef and tomato paste and then add about 1 cup of the strained beef broth into the skillet . Bring to boil , and then simmer for few minutes until it’s done . Butter a 2 quart dish , and pour the filling into the dish .Set aside ( you can make this ahead a time too , and put it in the fridge ) For the toppings : 2 lbs of russet potaotes kosher salt 1\/4 cup of heavy cream 1\/2 cup of low fat milk 3 tbsp. unsalted butter and 1 more tbsp. cut into small bits salt and pepper 1\/2 cup of cheese ( i used colby jack ) 1\/4 cup of parmesan cheese , freshly grated In a big pot , add water , add potatoes , add salt generously , then bring to boil . Then cook on low for about 25-30 minutes until it’s done . When it’s done , peel the potatoes , and use potato masher , mash them well . Warm up the milk and heavy cream , and pour into the mashed potato , mix well , add butter , salt and pepper . Spread this mashed potato on top of the beef , sausage mixture , all the way to the edges , spread evenly , then add cheese and sprinkle the butter bits all over the top . Bake at 400 F for 30 minutes , until the filling is bubbly .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1147","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1147"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1147\/revisions"}],"predecessor-version":[{"id":1150,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1147\/revisions\/1150"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}