Food and Travel & Food and Travel
A deep cottage pie with piped golden duchesse potato peaks and rich pulled beef filling
main British gluten-free

Michelin cottage pie

Red-wine-braised short rib and shin with mushrooms, shallots, and carrots under piped duchesse potatoes enriched with butter and yolks.

Prep60 min
Cook240 min
Rest30 min
Oven150°C
Servings8
Cook mode

Adapted for the home kitchen from Fallow's Michelin cottage pie

Ingredients

Written for a 23 × 33 cm dish

Units
Servings
8

Beef filling

  • 450 g boneless beef short rib, cut into large pieces
  • 450 g boneless beef shin, cut into large pieces
  • 15 ml olive oil
  • 600 ml dry red wine
  • 500 ml beef stock
  • 1 bouquet garni, leek green
  • 30 g salted butter
  • 200 g shallots, diced
  • 200 g button mushrooms, quartered
  • 3 carrots, diced
  • 20 g tomato purée
  • 10 g fine salt

Duchesse topping

  • 1 1/3 kg floury potatoes
  • 50 g unsalted butter
  • 3 egg yolks
  • 0.5 g grated nutmeg
  • 25 g clarified butter, for brushing

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Reduce the wine by two-thirds. Heat the oven to 150°C. Season beef and brown it deeply in oil.
  2. Add reduced wine, stock, and bouquet garni. Cover with a cartouche and lid; braise 2½ hours.
  3. Meanwhile bake whole potatoes at 180°C until soft, about 60 minutes. Scoop out while hot, rice or sieve, then fold in 50 g butter, yolks, nutmeg, and salt. Transfer to a piping bag.
  4. Sauté mushrooms in 10 g butter until golden; remove. Repeat with shallots, then carrots. Cook tomato purée with the carrots for 2 minutes.
  5. Remove bouquet garni. Pull beef into large fibres and return it with the vegetables. Cover and braise 30 minutes more. Reduce uncovered if the sauce is loose, then cool until no longer steaming.
  6. Fill the dish, pipe duchesse potato over the top, and chill 20 minutes. Brush with clarified butter.
  7. Bake at 180°C for 30 minutes until the filling bubbles and potato is golden. Rest 15 minutes.

Notes

  • Cooling the filling before topping prevents the potato sinking and the sauce boiling through.
  • Assemble one day ahead and bake from cold, allowing another 10 to 15 minutes.
  • The recipe is gluten-free only when stock and tomato purée labels confirm it.

Sources used

Good with

Sources consulted

From Christoph Mayer

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