Hachis Parmentier is a French dish consisting of mashed potato, a layer of meat (typically ground beef), and a later of cheese. It is then heated in an oven until the cheese has melted then served. Hachis Parmentier is sometimes made by adding a layer of vegetables between the mashed potato and the meat (usually sauteed onions) and a layer of bread crumbs on top.
Meat pie is a traditional French dish named after Antoine-Augustin Parmentier. It is made of diced or minced meat, sautéed, and then baked with a mashed potato crust (similar to shepherd's pie).
The meat used is usually beef, although lamb (the original form of the dish) is also sometimes used. The meat is braised with aromatic vegetables and stocked until tender. Some versions do not use the store but mix sautéed chopped meat with sautéed chopped onions.
The mash may be flavored with butter, milk, garlic, and cheese. Often the dish is topped with grated cheese and briefly grilled.
What meat is in a Meat Pie?
The meat in a typical meat pie is a variety of meats, often a blend of more than one, mixed with gravy and enclosed in pastry. It may be served hot or cold. In some parts of the UK, Australia, New Zealand, and Canada, it refers to hand-sized savory pastries containing minced or diced meat, gravy, and other fillings such as onions, mushrooms, and sometimes vegetables.
Difference between Tourtière and Meat Pie
- Tourtière is a French-Canadian dish traditionally served during Christmas and New Years' and eaten year-round. It consists of a seasoned mixture of ground pork, beef, veal, or a combination of the three, in a flaky crust. In Quebec and Acadian culture, tourtière is sometimes referred to as pâté à la viande (“meat pie”).
- A meat pie is any pie that contains meat. The filling of a meat pie can be anything from minced (ground) meat to chunks of meat like steak and kidney. A typical British pie is steak and kidney pie which consists of diced beef steak and chopped up kidneys in thick gravy.
- The word tourte comes from the word tart. In the old days, pies had to be cooked in large-sized pans with detachable bottoms called tart pans because they were used to make fruit tarts and meat pies. Since the filling for tourtière was usually made with pork and not the fruit, it became known as pâté à la viande (meat pie) instead of just plain Tarte (tart).
What goes with French Meat Pie?
There are so many good things to drink with French Meat Pie!
- Red: Beaujolais, Gamay, Rhone Syrah/Grenache blends, Pinot Noir, Merlot.
- White: Loire Valley Sauvignon Blanc, White Burgundy, Alsatian Riesling
- Sparkling: Crémant de Bourgogne or Crémant d’Alsace
- Rosé: Rosé from Provence
- Beer: Saison, Pale Ale, IPA
There are many different variations of meat pie and the sides to go with it, but the most common and traditional in UK is the French Meat Pie.
The pie is usually made with ground beef, onions, potatoes, carrots, and sometimes peas. The ingredients are mixed in a pie crust and then baked at a high temperature for about an hour. When it's done, you have a nice brown crust on top, and inside is a mixture of the meat and vegetables mixed with gravy on top of that.
It's served with mashed potatoes and peas on the side, usually along with mashed potatoes, gravy, and a side salad to eat along with it if desired.
Many dishes would go well with a French meat pie. Here are some suggestions:
- Soups like onion soup, potato leek soup, or even just a crusty baguette
- A green salad of mixed lettuces and herbs
- Asparagus is a classic spring side dish, or you could try steamed vegetables
- roasted root vegetables with shallots and garlic
- Garlic mashed potatoes or Lyonnaise potatoes (sliced fried potatoes with onions)
Temperature to bake a Meat Pie
The temperature and duration of baking a meat pie will depend on the type of meat used in the recipe. If the filling is raw beef, you may want to bake at 350 degrees Fahrenheit for about an hour.
- If the filling is pre-cooked beef, you may want to bake at 350 degrees Fahrenheit for about 20 minutes.
- If the filling is chicken, you may want to bake at 375 degrees Fahrenheit for about 30 minutes.
- If the filling is ham or turkey, you may want to bake at 325 degrees Fahrenheit for about 40 minutes.
What do you eat with Meat Pie?
Meat pies are delicious, but they can be a little dry. Adding gravy, mushrooms, or other sauces to your meat pie is one way to keep it from getting too dry, but many meat pie eaters prefer to add another food item to the mix. This can be done by eating the meat pie with fries, mashed potatoes, rice, peas, or any other side dish that you might like to eat with a meal.
A popular choice for a side dish with a meat pie is beans. Beans are high in protein and fiber and low in fat, and they also make an excellent addition to any snack or meal that needs a bit of extra flavor.
- Some people use vegetables as an alternative to beans when making a meal with a meat pie. Vegetables such as carrots, corn, or peas can be used instead of beans to make this meal more nutritious. Some people even use vegetables instead of meat in their pies!
- Another great idea is adding some fruit to your meat pie. Fruits such as strawberries, bananas, or apples are all excellent choices because they provide you with plenty of vitamins and minerals as well as some fiber.
Meat pie is a healthy food
As long as it's not fried or deep-fried, a meat pie is perfectly healthy. The meat pie is an excellent protein, vitamin, and minerals source.
However, if you want to be extra careful about your health, check the ingredients list on the label when you buy it to ensure it doesn't contain any preservatives that you're allergic to.
The meat pie is the most consumed food globally, with about 3 billion people eating it every day.
It is a good source of protein, vitamins, and other nutrients that are healthy for you. Some studies have shown that it can help prevent heart disease and cancer.
However, many people think that meat pie is unhealthy;
- Because it contains a lot of fat and cholesterol. There are many different types of meat pies, so there is no one way to answer this question. Some pies are high in fat, while others are low in cholesterol.
Here are some examples:
A meat pie with chicken, beef and pork has about 50% fat, 50% protein, and 0% sugar. These pies don't contain meat or dairy products, so they don't have much cholesterol. They also have more fiber than other types of pie, which can help lower cholesterol levels.
A meat pie with chicken, beef and pork has about 50% fat, 50% protein, and 0% sugar.
How do you keep the bottom of a Meat Pie from getting soggy?
To keep the bottom of a meat pie from getting soggy, make sure the filling is well cooked and use the correct type of pastry for your pie. For a meat pie, you want a moderately soft, moderately crumbly, and flaky pastry, so a puff pastry or short crust pastry (pâte brisée) is good choices.
- If using short crust pastry, consider adding 1 tsp. (5 g) baking powder to each cup of flour for extra flakiness.
- Use broth instead of water when mixing the dough. The seasoned broth will add flavor to your crust.
- Cook the filling in advance so it has time to cool before baking it. Hot filling may steam up your pie and leave you with a soggy bottom!
- If making individual pies, press them into tart pans instead of directly on the baking sheet. The pan walls will help insulate the bottom crust from excess moisture produced by the filling while cooking.
There are a few things you can do to help keep the bottom crust from getting soggy:
Cook the filling before putting it in the pie. This is by far the most important thing, and you're already doing it. If there's any excess moisture in the filling (whether from gravy, vegetables, or juices), it will cook-off in the oven.
Add a layer of something starchy between the filling and the crust. You can use bread crumbs, bread cubes, cooked rice or other grains, polenta/grits (cooked), or even beans. The idea is that they absorb liquid, so it doesn't make its way through to the pastry.
Use a pastry recipe that allows steam to escape. You want as much air circulation as possible to help remove moisture from around your filling as it cooks.
When dough of Meat Pie is breaking
You're adding too much liquid and overworking the dough.
This will result in difficulty working with and shrink when baked, making it likely to crack as you add your toppings.
- Substitute some of your water with vodka, which will evaporate in the oven, probably without being noticed by your guests – I always do this with my pie crusts.
- Work the dough less! Once all the ingredients are combined, work it until it comes together, then knead briefly on a lightly floured surface.
Fillings of Meat Pie
It's a general rule that the filling for a pie should be cooked.
The reasoning is that if you cook the filling, you eliminate bacteria, and it will stay safe to eat. If you don't cook the filling, it might not be safe to eat.
However, there are exceptions to the rule:
- If the pie has a long cook time (like a slow-cooked pork pie), then the cooking is sufficient to kill any bacteria introduced during preparation.
- If the pie contains ingredients that are safe to eat raw, like chicken or ham (think vol-au-vents rather than pies), it's OK to put them in uncooked.
- If the pie contains other ingredients that are already cooked (like prawns or pre-cooked meat), they're also acceptable to put in uncooked.
In all cases, it's essential to follow basic food hygiene guidelines, like washing your hands after handling raw meat, etc.
The ingredients for a meat pie filling include beef, pork, turkey, sausage, onions, garlic, and mixed vegetables. Additional ingredients are a mixture of herbs and spices that complement the primary meat.
- The meat used in a pie filling depends on personal taste and availability. Ground beef is the most popular choice for most cooks because it is inexpensive and easy to prepare.
- However, some people prefer using other types of ground meat such as pork or sausage to give their pies a different flavor. Some people also prefer using cubed meat instead of ground meat in their pie filling.
The other ingredients in the filling are typically flaked onion, garlic, mushrooms, and mixed vegetables such as carrots and peas. The flaked onion and garlic add more flavor to the filling, while the mushrooms and mixed vegetables help add texture to the pie filling. The herbs and spices used in the filling depend on personal taste but typically include salt, black pepper, cumin, and oregano.
In the United Kingdom, the most common varieties of meat pie are steak pie (containing beef steak), steak and kidney pie (containing both beef steak and lamb's kidneys), mince pies (containing minced beef), and chicken pie (containing roast chicken). Some butchers sell their ready-baked pies, and pastries with many different filling varieties are also sold by traditional bakers. So when are you trying delicious meat pie?