Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Hachis parmentier
Hachis parmentier

Hachis parmentier

Preparation 20 minutes
Cooking time 45 minutes
Servings 4 to 6


  • 1.5 L (6 cups) potatoes, peeled and diced
  • 2 garlic cloves, degermed
  • 45 ml (3 tbsp) butter
  • 60 ml (1/4 cup) 15% cooking cream
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 15 ml (1 tbsp) fresh chives, chopped
  • Salt and freshly ground black pepper
  • 500 g (1 lb) ground veal
  • 1 leek, thinly sliced
  • 2 confit duck legs, pulled
  • 250 ml (1 cup) veal stock or beef broth


  1. In a saucepan of salted boiling water, cook the potatoes and the garlic for about 15 minutes or until the potatoes are soft. Drain.
  2. Mash the potatoes with butter and cream.
  3. Add the herbs. Season generously with pepper.
  4. Set aside.
  5. Preheat the oven to 190°C (375°F).
  6. In an oven-safe skillet, cook the veal with the leek and duck meat until the veal is fully cooked.
  7. Add the veal stock.
  8. Season with salt and pepper.
  9. Simmer slowly.
  10. Remove from the heat.
  11. Spread the mashed potatoes onto the meat mixture.
  12. Cook in the oven for 20 minutes.
  13. Serve with a green vegetable.
Availability in stores