Titanic 1st Class Menu Parmentier and Boiled New Potatoes
Step back in time with this luxurious Titanic 1st Class Menu Parmentier and Boiled New Potatoes, a dish inspired by the elegance of the early 20th century. This recipe combines a savory, herb-infused beef and vegetable filling with a creamy, buttery mashed potato topping crowned with golden Parmesan cheese. Paired alongside delicate boiled new potatoes coated in fresh parsley and butter, this dish evokes the refinement of the Titanic’s first-class dining experience. Perfect for history enthusiasts and culinary adventurers alike, this comforting yet sophisticated meal is sure to make any dinner feel like a grand occasion.
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Recipe Information
Ingredients
- 500 g Ground beef
- 1 medium, finely chopped Yellow onion
- 2 medium, finely diced Carrots
- 2 medium, finely diced Celery stalks
- 2 minced Garlic cloves
- 2 tbsp Tomato paste
- 1 tsp, chopped Fresh thyme
- 250 ml Beef stock
- 1 tbsp Worcestershire sauce
- 1 kg, peeled and cubed Russet potatoes
- 100 g Unsalted butter
- 100 ml Heavy cream
- 1 tsp, or to taste Salt
- 1 tsp, or to taste Black pepper
- 50 g, grated Parmesan cheese
- 750 g New potatoes
- 2 tbsp, chopped Fresh parsley
Instructions
1. Preheat your oven to 200°C (400°F).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat and set aside.
3. In the same skillet, add the finely chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Add the browned beef back to the skillet and mix well. Stir in the fresh thyme, beef stock, and Worcestershire sauce. Season with salt and black pepper. Simmer for 10 minutes until the mixture thickens slightly.
6. While the meat mixture simmers, boil the peeled and cubed russet potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
7. Drain the potatoes and mash them with butter, heavy cream, and a pinch of salt and black pepper.
8. Spread the meat mixture evenly into a baking dish. Cover with the mashed potatoes, smoothing the top, and sprinkle grated Parmesan cheese over the surface.
9. Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
10. While the Parmentier bakes, boil the new potatoes in salted water for 15-20 minutes, or until fork-tender. Drain and toss with butter and chopped fresh parsley.
11. Serve the Parmentier hot with the boiled new potatoes on the side for an authentic Titanic 1st Class dining experience.
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 403.9 g | 147% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 41.8 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1097 mg | 84% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 12491 mg | 266% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
