Beef bourguignon cottage pie

Beef bourguignon cottage pie

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(36 ratings)

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Cooking time

Prep: 45 mins - 55 mins Cook: 2 hrs - 2 hrs, 45 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
653
protein
44g
carbs
36g
fat
30g
saturates
14g
fibre
3g
sugar
3g
salt
2.26g

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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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.

Recipe from Good Food magazine, November 2005

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Comments

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bengalcat's picture
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This is soooo good! Sometimes I put it in a pie dish with a puff pastry top and other times I serve it from the casserole pot with horseradish mash!

anniemanequin's picture
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Was actually looking for a bourguignon recipe rather than a pie one, so just used this without the topping. Served with green beans and roast potatoes. It was amaaaazing!

allord68's picture
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husband, daughter and myself ranked this as the best meal cooked in a long while!! very tasty!

mel1983's picture
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Very good, halved everything to make a dinner for two and also allowed for a good sized lunch the following day! had to make an additional amount of sauce/gravy because there didn't seem to be enough! was very tasty though and will make again!!!

ajshanks's picture

Can not wait to try this one!

mikesamueks's picture

just getting started; so do I mix the bacon with the beef after fryin please?

clarel's picture
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I'm really surprised at reading everyone elses comments as I followed the recipe exactly and the meat had absolutely no flavour. very disappointing after that effort!

bexhep's picture
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I rarely cook meat at home but had some carnivorous family members coming round for dinner so made this the day before to re-heat on the evening. It was very tasty and all my guests were impressed (some even took leftovers home with them).

middle_pin2's picture

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

suziestew's picture

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

kingstarving's picture
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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.

mrsi2b's picture
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Easy to make and very tasty

floflo's picture
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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!

trayrich's picture
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Very easy and delicious

c-sherwood's picture

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!

gem1977's picture

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

dynamon's picture

loved it, beef tasted delicous!

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

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

angfen's picture
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Delicious... I cheated and used instant mashed potatoes

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