Hachis Parmentier

October 22, 2010 § 17 Comments

Hmmmm.  This post is difficult for me.  I have to admit straight away that I grew up with Shepard’s Pie being one of my favorite dishes.  My mother made one weekly and it was delicious.  Given that it has been at least 20 years since I had one of hers, maybe my memory of it is greater than it should be, but I don’t think I am wrong about this one.  One thing I do remember about my mothers was that she would put the mashed potatoes in a piping bag and make big fluffy florets of mashed potatoes that would puff up and turn brown and be slightly crispy and slightly chewy.  That puff of mash would always be my last bite.

I was looking forward to making this dish because I have long been looking for the elusive magical recipe from my childhood.  My mother died about 15 years ago, long enough ago that I wasn’t all that interested in cooking and it didn’t cross my mind to gather any favorite recipes.  So, search I have and as of yet I have not found a Shepard’s Pie that tastes like hers.

Sadly, this recipe won’t be it either.  I chose to go the ‘Bonne Idee’ route as my mother’s was always made with ground beef.  Like with Gerard’s Mustard Tart, I think my disappointment was, in part, because of expectation and memory.  When you have in your mind what a Tart or a Shepard’s pie will taste like, ultimately, when it tastes different, you can’t help but be disappointed.

This would score about a 6 out of 10 in the world of Shepard’s Pie.  There was not enough flavour in the meat and the sauce was not thick enough, nor flavourful enough.  The cheese topping is good but doesn’t add enough taste to merit its addition. I ate mine with the addition of HP sauce, my husband added HP and Worcestershire sauce and my daughter a lot of ketchup.

I’d like to say that next time I would do the following differently:

Add Worcestershire sauce when browning the meat, add more tomato paste and perhaps even make a roux to really create a strong base of sauce for the filling. But saying that, I realize that I won’t make this dish again and rather just continue in my quest for the ultimate Shepard’s Pie recipe.

A note about our wine.  Again, I asked my wine guy at my local market for a suggestion.  He picked a 2008 Bodegas Juan Gil, a Spanish red that goes great with beef.  He recommended it for it’s being sweet and light, something that wouldn’t be too strong along side my pie. I thought it was a great pick.

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