Beef bourguignon cottage pie

Beef bourguignon cottage pie

A hearty meal for all the family, by Gary Rhodes. You can prepare it up to a month in advance

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 45 - 55 mins

Cook time

Cook 2 hrs - 2 hrs 45 mins

Freezable

Method

  1. (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside. Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornfl our and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
  2. Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 28cm x 23cm x 5cm. Re-boil the sauce and check for seasoning. Thicken with the loosened cornfl our, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
  3. While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
  4. Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting fi nish (see Gary's tip, left). When cold, the cottage pie is ready to cover and freeze.
  5. The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
  6. On the day, reheat the pie. Heat oven to 180C/fan 160C/gas 4. If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 200C/fan 180C/gas 6 for the fi nal 10 mins for a golden brown topping. If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 mins.
Try

Serving with...

Just trim some French beans, then boil for several minutes in plenty of salted water, leaving a slight crisp bite before draining, seasoning and tossing in butter.

653 kcalories, protein 44g, carbohydrate 36g, fat 30 g, saturated fat 14g, fibre 3g, sugar 3g, salt 2.26 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo Val

    26 November 2007

    Val rated and commented on this recipe

    5 stars

    This has been the best stand-by dinner party recipe and I have used it time and time again! (On different people I hasten to add). It is brilliant for making in advance and forgetting about it.

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  • Binder photo sarah c

    06 January 2008

    sarah c rated and commented on this recipe

    5 stars

    This is a fabulous recipe. I've cooked it many times, often without the potato topping, and it has worked perfectly every time.

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  • Binder photo Shelagh

    20 January 2008

    Shelagh rated and commented on this recipe

    5 stars

    A really easy dish that is delicious. Great because it can be made ahead and frozen - ideal for entertaining.

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  • Binder photo thea

    03 February 2008

    thea rated this recipe

    5 stars

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  • Binder photo ashley

    17 February 2008

    ashley commented on this recipe

    fantastic full of flavour

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  • Binder photo nab1307

    06 March 2008

    nab1307 rated and commented on this recipe

    5 stars

    A superbly easy dish - watch the diasppointment on your guests' face (when you tell them, they're having Cottage Pie!) turn to delight when they dig in to this. Lovely comfort food.

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  • Binder photo melanie

    17 May 2008

    melanie rated and commented on this recipe

    5 stars

    I made this recipe for a dinner party. Everybody had an empty plate, it was so delicious. I made the filling the night before (this seemed to enhance the flavours more) and added the potatoes on the day.

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  • Binder photo Angfen

    18 June 2008

    Angfen rated and commented on this recipe

    5 stars

    Delicious... I cheated and used instant mashed potatoes

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  • Binder photo jennspen

    01 October 2008

    jennspen commented on this recipe

    Great Recipe! I added some wholegrain mustard to the mash potato and that worked a treat.

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  • Binder photo jennspen

    01 October 2008

    jennspen rated and commented on this recipe

    5 stars

    Great Recipe! I added some wholegrain mustard to the mash potato and that worked a treat.

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  • Binder photo dynamon

    20 October 2008

    dynamon commented on this recipe

    loved it, beef tasted delicous!

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  • Binder photo Goddess

    16 November 2008

    Goddess commented on this recipe

    Loved this recipe, real pleaser for my six guests although didnt end up with much gravy ... will probably cook in oven next time instead of on hob

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  • Binder photo ClairSP

    09 December 2008

    ClairSP commented on this recipe

    I really want to make this- I can't see 'Gary's tip' though on getting the topping right? Please can anyone tell me how they get it to look as perfect as in the picture?thanks!

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  • Binder photo TTP

    21 January 2009

    TTP rated and commented on this recipe

    5 stars

    Very easy and delicious

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  • Binder photo Lorraine

    28 January 2009

    Lorraine rated and commented on this recipe

    5 stars

    I cooked this recipe ahead of boxing day and it froze really well. Our guests loved it so much they asked for the recipe. I know they have both gone onto cook this dish for their own friends and it has been well received. It’s a great dinner party meal to have in mind, but there is never enough sauce to serve on the side. Enjoy!

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  • Binder photo MrsI2b

    22 February 2009

    MrsI2b rated and commented on this recipe

    5 stars

    Easy to make and very tasty

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  • Binder photo Angie

    17 March 2009

    Angie rated this recipe

    5 stars

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  • Binder photo Kingstarving

    04 May 2009

    Kingstarving rated and commented on this recipe

    5 stars

    I made this with flaky pastry instead of mash, and it was 1 of the best steak pies i have ever tasted. Will be making this again.

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  • Binder photo suziestew

    24 May 2009

    suziestew commented on this recipe

    Am I going mad but what do you do with the bacon? I assume you cook with the beef!

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  • Binder photo middle_pin2

    28 August 2009

    middle_pin2 commented on this recipe

    Can anyone recommend the best way to reheat this when cooking from frozen?

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 45 - 55 mins

Cook time

Cook 2 hrs - 2 hrs 45 mins

Freezable

Rich comforting main course

Ingredients

  • 1 tbsp sunflower or vegetable oil
  • 200g pack bacon lardons
  • 900g braising steaks , cut into 3cm chunks
  • 225g button mushrooms
  • 225g button onions or small shallots , peeled
  • 2 garlic cloves , crushed
  • 1 tbsp demerara sugar
  • 600ml red wine
  • 400g can beef consommé (or use 400ml/14floz beef stock)
  • 1-2 tbsp cornflour , loosened with 1-2 tbsp red wine or water

FOR THE MASHED POTATOES

  • 1kg medium, floury potatoes , preferably Maris Piper or Desirée, quartered
  • 50g unsalted butter
  • 100ml milk
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653 kcalories, protein 44g, carbohydrate 36g, fat 30 g, saturated fat 14g, fibre 3g, sugar 3g, salt 2.26 g

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