hachis

Hachis is a term used in French cuisine to describe a preparation in which meat, usually minced or finely chopped, is browned and cooked with onions and often vegetables, then combined with a sauce or mashed starch to form a cohesive dish. The word comes from hacher, meaning “to chop,” and the result is typically a hash-like preparation rather than a single standardized recipe.

Common forms of hachis use beef, pork, lamb, or a mix, and may include vegetables such as peas, carrots, or mushrooms. Seasonings, herbs, and sometimes wine or stock are added to create depth of flavor. Depending on the recipe, the dish can be served as a hot, pan-fried hash or as a baked casserole with a starchy topping.

One well-known version is hachis Parmentier, the French adaptation of shepherd’s pie. It features seasoned ground meat cooked in a sauce or gravy, spread in a dish, and topped with a layer of mashed potatoes that is baked until the top is golden. This preparation highlights the pairing of meat with a potato topping and is considered a classic in French home cooking.

Other variants emphasize the meat and onions with fewer toppings, served as a hearty main course with side dishes. In culinary practice, hachis can also refer to mince-based fillings for pies or pastries or to informal hashes served as quick meals, underscoring the technique of finely chopped ingredients bound together by sauce or starch.