This dish is bit reminiscent of the French meat pie that my dad’s family makes on Christmas morning. We call it “pork pie,” and it was one of the highlights of Christmas breakfast every year (right next to the cream puffs, éclairs, and rosettes).
When I was young, that pie didn’t appeal to me at all, and I never tried it until I was in my early teens. I mean, pork pie? To me, many things belonged in pie. Strawberries, apples, blueberries, chocolate … maybe even bananas. But pork?
Then I found the nerve to actually taste it. And with that first bite, I was hooked, and I immediately looked back with regret at all of the slices of pork pie that I had turned down in previous years.
The first time I paged through Dorie‘s newest book, Around My French Table, and saw this recipe, I immediately thought of pork pie, and I had a feeling I’d love it. I was right. Hachis Parmentier is not as similar to our French meat pie as I thought it might be, but it is delicious. How could it not be? It’s beef and sausage covered with cheese-topped mashed potatoes. Hello.
Gus thought it was okay and ate two servings.
Max said, “Better luck next time.” I’m pretty sure he was kidding.