Elevated Cottage Pie

Ingredients

• 5 lb chuck steak (cut into 2” pieces)
• Maldon salt (for seasoning beef liberally)
• black pepper (for seasoning beef)
• 4 tbsp butter (for searing beef)
• 2 tbsp olive oil (for searing beef)
• 3 carrots (rough chopped (for braising))
• 4 celery stalks (rough chopped (for braising))
• 0.5 red onion (rough chopped (for braising))
• 1 bottle red wine (750ml)
• 3 cup beef broth
• 2 heads garlic (halved)
• rosemary and thyme (fresh sprigs, tied together)
• 3 tbsp olive oil (for sautéing veg)
• 1 large yellow onion (diced)
• 3 carrots (diced)
• 5 celery stalks (diced)
• 10 cloves garlic (minced)
• 3.5 tbsp tomato paste (3-4 tbsp)
• salt (to taste)
• 4 tbsp butter (melted for slurry)
• 4 tbsp all-purpose flour (for slurry)
• 8 lb Yukon gold potatoes (for mashing)
• 2.5 cup milk (2-3 cups)
• 6 tbsp butter (for potatoes)
• 1 cup Gruyère cheese (divided (1/2 cup for potatoes, 1/2 cup for topping))
• 0.5 cup Parmesan cheese (for topping)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Season the 5 lbs of chuck steak pieces liberally with Maldon salt and pepper.

3. 3

   In a large, searing hot Dutch oven, melt 4 tbsp butter with 2 tbsp olive oil. Brown the beef pieces in batches until well-seared on all sides, then remove and set aside.

4. 4

   In the same pot, add the rough-chopped carrots, celery, and red onion. Sauté for 3-4 minutes until slightly softened.

5. 5

   Return the browned beef to the pot. Pour in the bottle of red wine and 3 cups of beef broth. Add the halved garlic heads and the tied bundle of rosemary and thyme.

6. 6

   Cover the Dutch oven and place it in the preheated oven. Cook for approximately 3 hours, or until the meat is tender and falls apart easily.

7. 7

   While the beef braises, boil the 8 lbs of Yukon gold potatoes in heavily salted water until tender.

8. 8

   Drain the potatoes and let them steam dry covered with tea towels for 5 minutes. Run them through a ricer or mash them thoroughly.

9. 9

   Fold in the milk (starting with 2 cups and adding more as needed), 6 tbsp of butter, and 1/2 cup of the Gruyère cheese until smooth and creamy.

10. 10

    In a large 17” skillet, heat 3 tbsp olive oil over medium heat. Cook the diced yellow onion, carrots, and celery until soft.

11. 11

    Add the 10 minced garlic cloves and 3-4 tbsp tomato paste to the skillet. Mix to combine and cook for a minute, then turn off the heat.

12. 12

    Once the braised beef has cooled slightly, shred it by hand. Add the shredded beef to the skillet with the sautéed vegetables and turn the heat back on to low.

13. 13

    Strain the braising liquid from the Dutch oven into the skillet, discarding the solids (braised veg, garlic skins, herb stems). Bring the mixture to a low simmer.

14. 14

    Prepare a slurry by mixing 4 tbsp melted butter and 4 tbsp flour. Stir the slurry into the skillet and season with salt to taste. Continue to simmer until the sauce thickens.

15. 15

    Spoon the mashed potatoes over the beef mixture in the skillet. For even distribution and presentation, use an ice cream scooper to place mounds of potato across the surface.

16. 16

    Sprinkle the remaining 1/2 cup of Gruyère and 1/2 cup of Parmesan across the top.

17. 17

    Increase oven temperature to 400°F (200°C). Bake for approximately 30 minutes.

18. 18

    Broil for a few minutes at the end to brown the top, watching closely to prevent burning.

19. 19

    Let the pie rest for 5 minutes before serving.

Notes

This recipe is an adaptation of Hachis Parmentier. Using an ice cream scooper for the potato topping ensures even distribution and a professional look. Ensure the potatoes are steamed dry before mashing to prevent a gluey texture.

Nutrition per serving

• main
• dinner
• braised
• comfort food
• steak
• cottage pie
• french-inspired
• showstopper