AI-generated image
Hachis parmentier for toddlers
Beef and mash bake for toddlers
12m+ · Soft minced beef with carrot under fluffy buttery mash, baked and cut into squares
Hachis parmentier, France's answer to cottage pie, is a fixture of school canteens and Wednesday family lunches from Lyon to Paris, named after Antoine Parmentier, who championed the potato. This toddler version for children from 12 months uses lean minced beef cooked soft with plenty of carrot and onion, topped with a buttery milk mash and baked until just golden, then cut into soft squares. It is cooked without stock cubes and with no added salt. It contains milk; there is no gluten, egg, nuts or soya. Chef's tip: simmer the meat with a splash of water until it's tender and saucy before topping; dry mince makes a crumbly pie that toddlers struggle with.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the meat
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely grated
- 10 ½ oz lean beef mince
- 1 tsp tomato purée
- ½ tsp fresh thyme leaves
- ¾ cup water
For the mash
- 1 ⅛ lb potatoes for mashing (such as Bintje or King Edward)peeled and cut into chunks
- ⅔ oz unsalted butter
- ½ cup whole milkwarmed
- ⅔ oz grated Emmental (optional)for the top
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Heat the oven to 400°F (350°F fan). Cook 1 ⅛ lb potatoes for mashing (such as Bintje or King Edward) in a pan of boiling unsalted water for 15–18 minutes, until a knife slides in easily.
18 minStep 3: Add 10 ½ oz lean beef mince and break it up into fine crumbs with a spatula. Cook for 5 minutes until browned all over, then stir in 1 tsp tomato purée and ½ tsp fresh thyme leaves.
5 minStep 4: Add ¾ cup water, cover and simmer gently for 10 minutes, until the meat is tender and saucy and cooked through to 160°F. Common mistake: letting it boil dry; add a splash more water if it looks crumbly.
10 minStep 5: Drain the potatoes and mash with ⅔ oz unsalted butter and ½ cup whole milk until smooth and fluffy.
Step 6: Spread the meat in a small ovenproof dish, about 20 × 15 cm, and spoon the mash on top. Rough up the surface with a fork and scatter the cheese over, if using.
Step 7: Bake for 15–20 minutes, until bubbling at the edges and just golden on top. A pale gold is enough; a crisp crust is hard for toddlers.
18 minStep 8: Rest for 5 minutes, then cut a toddler square and mash it lightly so meat and potato are mixed. Adults can season their portion at the table.
Step 9: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Freeze in portions Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 18 g
- Carbs
- 24 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hachis parmentier for toddlers take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek