French Style Boeuf Bourguignon Cottage-Shepherd's Pie Recipe #205343
Technically speaking, a Shepherd's pie is made with leftover lamb and a Cottage pie is made with leftover beef, but what's in a name - especially as this is my version of a French Cottage - Shepherd's pie made with leftover Recipe #176183!!
It will work with any hearty beef or lamb stew leftovers and is delicious served with savoy cabbage & carrots. It will also work very well with Recipe #191313
I have adapted this recipe to feed about 4 people, that is based on the mashed potato quantities - but you can change the quantities to suit yourself; one, three or more people!
N.B. I have also given an alternative measurement of butter - depending on how buttery and naughty you want your mashed potatoes to be, and, an option of a cheesy topping!
by French Tart
1½ hours | 20 min prep
SERVES 4 , 1 Pie
- leftover beef, bourguignon or leftover beef or lamb, stew
- 2 lbs potatoes, peeled & cubed
- 2 teaspoons French Dijon mustard
- 1 tablespoon creme fraiche or sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-4 ounces butter
- 2-3 tomatoes, sliced thinly
- parsley, garnish
- 4 ounces grated sharp cheddar cheese (optional)
- Pre-heat oven to 200C/400F or Gas mark 6.
- Lightly grease a large ovenproof dish with some of the butter.
- Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.
- Boil your potatoes in salted water for about 25 minutes or until very tender.
- Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
- Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
- Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
- Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
- Add the grated cheese if using.
- Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!
- Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.
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5 stars