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 41-54

  • Binder photo Binty

    05 September 2011

    Binty rated and commented on this recipe

    5 stars

    I have cooked this dish many times and it has turned out to be one of my favourites! Couple of people have asked previousley what to do with the bacon pieces afterwards. Haven't seen any replies yet just wondered if anyone actually puts the bacon back in with the meat?

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  • Binder photo Nikki

    02 November 2011

    Nikki rated and commented on this recipe

    5 stars

    Made this replaced the topped mash with roasties, absolutely loved this! great tasting meal will definately cook again!

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  • Binder photo Dave H

    07 November 2011

    Dave H rated and commented on this recipe

    5 stars

    This was so nice it only fed four not six!!!

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  • Binder photo Cassy

    20 January 2012

    Cassy commented on this recipe

    Made this for my family, we all loved it!

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  • Binder photo Harbie

    14 March 2012

    Harbie commented on this recipe

    This tastes amazing. I will be making this again for sure.

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  • Binder photo Nicola

    03 April 2012

    Nicola commented on this recipe

    Having read this, I am now starting to think that the version I saw claiming to have the pie ready in 45 mins [http://bit.ly/student-recipes-cottage-pie]was a huge deception. Either way, this looks delish.

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  • Binder photo crazydaisy

    02 July 2012

    crazydaisy commented on this recipe

    when do we add bacon then , after the 2 hr stewing process or before ????????????

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  • Binder photo KH

    14 October 2012

    KH commented on this recipe

    Personally I would add the bacon back to the pan with all other ingredients after browning the beef.

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  • Binder photo Sally Heatley

    12 January 2013

    Sally Heatley rated and commented on this recipe

    4 stars

    Lovely recipe, although there wasn't enough sauce really, barely enough to use in the pie let alone any for gravy. Maybe I did something wrong? Having said that, I would make it again

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  • Binder photo Sally Heatley

    12 January 2013

    Sally Heatley commented on this recipe

    I added the bacon to everything just before it went into the oven

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  • Binder photo Mary

    07 February 2013

    Mary commented on this recipe

    I have made this recipe a number of times and enjoyed it. However, it is not clear whether the lardens are actually added to the dish or are they just for flavouring the oil? Mary

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  • Binder photo Mary Chappell

    28 February 2013

    Mary Chappell commented on this recipe

    Very nice - ate some and have frozen some! 4 stars (still cannot register stars on this site)

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  • Binder photo Maz

    09 March 2013

    Maz commented on this recipe

    Want to make this but can someone who has tell me if you leave bacon out or not pleeeese!!!

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  • Binder photo favoritefood

    26 April 2013

    favoritefood rated and commented on this recipe

    5 stars

    OK as a mere male who is pretty new at cooking ,but enjoy having a go.............i done the bacon and set it aside.......Now what do i do with it. It says add everything except the bacon and cornflour........so what do i do with the bacon ?

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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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