Beef bourguignon cottage pie

Beef bourguignon cottage pie

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
finleywilliam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nab1307's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

ashhil's picture

fantastic full of flavour

shelagh1954's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

swalk70's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sweetlove's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips