Beef bourguignon cottage pie

Beef bourguignon cottage pie

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(43 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


  • 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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…


  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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6th May, 2020
The recipe forgets to tell you to put the bacon back in. Now I have a pie in the oven with no bacon. Don't be like me. Put the bacon back in
27th Dec, 2019
Wonderful rich and tasty pie. I think I made this a long long time ago but had forgotten about it. I made it yesterday for Boxing Day lunch, to serve 10, so doubled the recipe and used 2 large saucepans for the beef stew and 2 large pans for the potatoes to boil, then made 2 pies, one as per the recipe size and one a bit smaller. Volume worked well as we have 3 portions left for tomorrow! Note this is also a good recipe for anyone gluten free, as one of my guests was as no need for any substitutions (I used 2 cans of beef consomme, you would need to check if your stock is GF). As per comment below, the bacon lardons need to be added back in when you add the thickened gravy to your pie and stir. We didn't have enough liquid left to make extra gravy on the side but it was the perfect amount to go into the pie. As we made, cooked and ate the pie on the same day, it still had some warmth in it so took about 45 mins to cook. Will definitely make again now I've rediscovered the recipe!
26th Jan, 2014
Absolutely delicious dish, beef very tender, flavours perfect. I used the beef consommé as was making for a dinner party and thought it would be richer. Went down a treat with everyone. Will definitely make again and would certainly recommend
26th Apr, 2013
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 what do i do with the bacon ?
26th Jan, 2014
Add the bacon into the beef when you put it into the pie dish, just before adding the sauce and then add the potato on top.
9th Mar, 2013
Want to make this but can someone who has tell me if you leave bacon out or not pleeeese!!!
28th Feb, 2013
Very nice - ate some and have frozen some! 4 stars (still cannot register stars on this site)
7th Feb, 2013
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
12th Jan, 2013
I added the bacon to everything just before it went into the oven
12th Jan, 2013
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


16th Nov, 2019
Anyone know what Gary's tip is re putting the potatoes on?
2nd Feb, 2016
How long would the meat part of the dish keep in the fridge until ready to construct with the mash and heat through? I was hoping to make it on a Friday and eat it on the Sunday. Thank you
goodfoodteam's picture
21st Mar, 2016
Yes it will be fine for you to keep the meat part of this recipe in the fridge for 2 days before topping.
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