Whole30 Hachis Parmentier
Get ready to fall in love with this wholesome take on a French classic with our **Whole30 Hachis Parmentier**! This comforting dish brings together smooth, creamy mashed potatoes made with ghee and almond milk, layered over a savory filling of ground beef, caramelized onions, and hearty vegetables. Infused with garlic, thyme, and a touch of coconut aminos, every bite is packed with rich, satisfying flavor—all while being gluten-free, dairy-free, and Whole30-compliant. Perfectly golden and bubbling after a quick bake in the oven, this paleo-friendly shepherd's pie alternative is an irresistible choice for a healthy dinner the entire family will devour. Garnish with fresh parsley and serve it piping hot for a meal that’s both nourishing and indulgent.
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Recipe Information
Ingredients
- 3 large russet potatoes
- 3 tablespoons ghee
- 0.5 cup almond milk
- 1 pound ground beef
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon coconut aminos
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup beef broth
- 2 tablespoons fresh parsley, chopped
Instructions
Peel and dice the potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the potatoes, and mash them with ghee and almond milk. Season with a pinch of salt and set aside.
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion, carrots, and celery. Sauté until the onions are translucent and vegetables are softened, about 5-7 minutes.
Add the minced garlic, and cook for another minute.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up as it cooks, for about 8-10 minutes.
Reduce the heat to medium, then stir in tomato paste, coconut aminos, dried thyme, salt, and black pepper. Mix well to combine.
Add the beef broth, bring to a simmer, and cook for an additional 5 minutes until the mixture thickens slightly.
Transfer the beef mixture to a baking dish, spreading it out in an even layer.
Spread the mashed potatoes over the top of the beef layer, smoothing it out evenly with a spatula.
Place the dish in the preheated oven and bake for 20-25 minutes, until the top is golden and heated through.
Garnish with fresh parsley before serving the hot Hachis Parmentier.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1710 mg | 36% | |
*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.
