Editing Shepherd's pie (section)

===Hachis Parmentier===
The dish Hachis Parmentier is named after [[Antoine-Augustin Parmentier]], who popularised the potato in French cuisine in the late 18th century.<ref name=saberi/> It is documented from the late 19th century.{{refn|It is listed on a [[bistro]] menu in ''Le Petit Moniteur universel'', 29 June 1892: "Escargots. Fraise de veau. Ravigotte. Navarin pommes. Salé aux choux. Hachis Parmentier. Œufs, saucisses. Poulet rôti chaud".<ref>Anfossi, Marc. [https://www.retronews.fr/journal/le-petit-moniteur-universel/29-juin-1892/2209/4074991/2 "Un bistro – fin de siècle"], ''Le Petit Moniteur universel'', 29 June 1892, p. 2, column 5</ref>|group=n}} It is usually made with chopped or minced lamb or beef; in either case it may be made with either fresh or left-over cooked meat. (The modern English term "hash" derives from the French {{Lang|fr|hachis}}, meaning food "finely chopped".)<ref>{{Cite OED|hash}}</ref>{{refn|In his ''Grand dictionnaire de cuisine'' (1873) [[Alexandre Dumas]] wrote, "When you have veal, beef, chicken, game or scraps of meat left over from dinner the night before, all you have to do is chop these left-overs neatly, and there are tools for that, until the whole forms a complete mixture."<ref>Dumas, p. 619</ref>|group=n}}

In some recipes a layer of [[sauté]] potatoes is put in the cooking dish before the meat filling and mashed potato topping are added.<ref>Saulnier, p. 143</ref> A more elaborate version by [[Auguste Escoffier]], named Hachis de boeuf à Parmentier, consists of baked potatoes, the contents of which are removed, mixed with freshly-cooked diced beef, returned to the potato shells and covered with [[sauce lyonnaise]].<ref>Escoffier, p. 391</ref>