Thursday, October 21, 2010
French Fridays: Hachis Parmentier
Or grown up Shepard's pie. I took my time with this recipe because I was so excited about it. It looked like a great "comfort food" dish. That is just what I needed this week. It was only Tuesday when I made this and it was already a rough week.
I started the dish on Monday during my lunch break. I cut up the veggies and the meat, and set the boullion to boiling. Now I only have an hour and 15 minutes for lunch, take out the drive time, and that leaves about an hour and 6 minutes. So I let it boil then stopped and put it in the fridge.
Got home from work, let it boil again and then simmered for suggested time. My daughter then had choir sectionals, so back in the fridge it went until Tuesday. I got home from work on Tuesday, heated the boullion up and completed the recipe. I did not have to use a boullion cube because of all the "resting" my broth had done. And let me tell you it was well worth the wait.
My only substitution was the Gruyere cheese. I used cheddar jack. We are trying to be on a budget and that was a corner I cut. I can't wait to try it again and again and again.