The Best Cottage Pie You’ll Ever Make | Slow-Cooked Beef & Proper Mash

The Best Cottage Pie You’ll Ever Make | Slow-Cooked Beef & Proper Mash

Servings 10
Author Simon Gault

If you love a cottage pie, this is the ultimate version. Using beef short rib gives it incredible flavour and turns a classic into something seriously special. You can use all short rib, or a combination of beef short rib and osso buco if that’s what you’ve got. Slow-cooked beef, rich sauce, and smooth mashed potato. Proper comfort food that feeds a crowd.

You’ll find a link below to the step-by-step video, which makes the whole thing easy to follow from start to finish.

Ingredients

Method

  1. Heat 2 tbsp olive oil in a heavy pan over medium-high heat.
  2. Season the short ribs with salt and pepper, then brown all over until well coloured, about 4 minutes per side. Work in batches if needed. Remove and set aside.
  3. Pour off excess fat, leaving about 1 tbsp in the pan.
  4. Add the onion and celery. Cook gently until softened and slightly sweet.
  5. Add the garlic and cook for 30 to 60 seconds until fragrant.
  6. Stir in the tomato purée and Italian seasoning. Cook for 2 minutes.
  7. Pour in the red wine and reduce by one third.
  8. Add the beef stock, season lightly with salt and pepper, and stir. Taste and adjust lightly now, then again at the end.
  9. Return the meat to the pan, cover, and cook at 155°C (311°F) for 3.5 hours until tender.
  10. Add the carrots to cold salted water, bring to the boil, and simmer until just tender. Drain, cool under cold water, and set aside.
  11. For the mash, boil the potatoes in salted water until just past tender. Drain well.
  12. Pass through a ricer or mash and push through a sieve for a smooth finish.
  13. Heat the milk, cream, butter, and nutmeg together until hot and melted.
  14. Stir the hot mixture into the potato until smooth and creamy. Season and fold through herbs if using.
  15. Remove bones from the beef and shred the meat. Skim off excess fat if needed.
  16. Check the sauce. It should be slightly loose and glossy.
  17. If too thick, add a splash of hot water. If too thin, reduce gently until it coats the meat.
  18. Add carrots and peas and mix through.
  19. Stir in lemon juice and Worcestershire sauce. Taste and adjust seasoning. The filling should taste rich and balanced.
  20. Transfer to a pie dish and spread evenly.
  21. Top with mashed potato, spreading to the edges.
  22. Sprinkle over parmesan or your chosen cheese.
  23. Bake at 180°C (356°F) for 40 to 50 minutes, especially if cooking from cold, until golden and hot through.
Simon Says
  1. Don’t rush the browning. That’s where your flavour starts
  2. Pour off excess fat early so the sauce stays balanced
  3. The sauce should be slightly saucy. It tightens up in the oven
  4. If it reduces too much, add a splash of hot water
  5. Cook carrots separately so they keep their texture
  6. Add lemon and Worcestershire at the end to lift the whole dish
  7. Use whatever cut is on special, that’s where the value is
  8. Serve straight from the oven with something green on the side. Simple and it balances the richness.

Recommended Products

Gaults Beef Stock

Italian Seasoning

Salt I use

Watch how to make this for under $10 per personhttps://youtu.be/T4sJJ_8TLoI?si=ygOp2qoa5emrI-YnThis is one of those recipes that proves you don’t need expensive ingredients to cook something seriously good. Using beef short ribs and a few simple techniques, you can turn cheaper cuts into a rich, slow-cooked cottage pie that feels like a proper treat. It’s simple, it feeds a crowd, and it actually delivers on flavour.https://img.youtube.com/vi/T4sJJ_8TLoI/maxresdefault.jpg
https://www.simongault.com/recipes/best-cottage-pie-slow-cooked-beef-proper-mash
© Simon Gault. All rights reserved.
cottage pie, beef cottage pie, slow cooked beef, cottage pie recipe, beef and mashed potato pie, family dinner, comfort food
dinner, main course, family favourite
British
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