When I read about this recipe in Rachel Khoo's book I expected to be using lamb mince but in fact it is for left over meat of any type from a stew or a roast. Antoine-Augustin Parmentier was an 18 century pharmacist who championed the potato. Hachis Parmentier with its mashed potato topping is by way of an homage to the man. The recipe is on the TAB above.
As always I have been a little creative in my interpretation of the recipe and so instead of left over meat I used minced steak and as pumpkin is not easy to come by at this time of year I used mashed carrot and swede for the 'orange' element of the topping. Please don't laugh at the 'piping' I have never done it before!