Beef bourguignon cottage pie

Beef bourguignon cottage pie

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(36 ratings)

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


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

  • Freezable


  • kcal653
  • fat30g
  • saturates14g
  • carbs36g
  • sugars3g
  • fibre3g
  • protein44g
  • salt2.26g
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  • 1 tbsp sunflower or vegetable oil
  • 200g pack bacon lardons
  • 900g braising steak, cut into 3cm chunks
  • 225g button mushrooms
  • 225g button onions or small shallots, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 1 tbsp demerara sugar
  • 600ml red wine
  • 400g can beef consommé (or use 400ml/14floz beef stock)



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 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



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g unsalted butter
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments, questions and tips

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3rd Apr, 2012
Having read this, I am now starting to think that the version I saw claiming to have the pie ready in 45 mins []was a huge deception. Either way, this looks delish.
14th Mar, 2012
This tastes amazing. I will be making this again for sure.
20th Jan, 2012
Made this for my family, we all loved it!
7th Nov, 2011
This was so nice it only fed four not six!!!
2nd Nov, 2011
Made this replaced the topped mash with roasties, absolutely loved this! great tasting meal will definately cook again!
5th Sep, 2011
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?
16th Jun, 2011
forgot the stars!! Five without doubt
16th Jun, 2011
I cooked this dish for friends who ate the lot!! I didn't make it as a pie, but served mash seperately with green beans. I also thickened it more than recipe suggests. Will be making again.
23rd May, 2011
I have to say this is one of my favourate dishes. I normally thicken it up more than is suggested, I have made this several times in large batch cooks, I have not tried it out on anyone else as my wife is veggie. But for me its great, I have it in jackets, or withan easy ready made pastry topping and yes with mash sometimes. Anyone looking at this dish and wondering if you should cook it or not then I would advise you do. Its easy, tasty and versatile.
yummy-mummy-to-be's picture
13th Mar, 2011
I made this for the other half as I don't like beef and just served it as the beef bouguignon without the mash topping i bulked it out a little bit by adding some suede and carrots during the sautee process. I thought that the gravy/juice was amazing but as a stew by itself my OH found it very rich and couldnt believe the amount of wine added to the recipe. I would make againbut i would braise the meat for even longer as it seemed little on the tough side.


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