Michelin cottage pie
Units
Servings
Ingredients
Beef filling
- 450 g boneless beef short rib, cut into large pieces rounded
- 450 g boneless beef shin, cut into large pieces rounded
- 15 ml olive oil rounded
- 600 ml dry red wine rounded
- 500 ml beef stock rounded
- 1 bouquet garni, leek green rounded
- 30 g salted butter rounded
- 200 g shallots, diced rounded
- 200 g button mushrooms, quartered rounded
- 3 carrots, diced rounded
- 20 g tomato purée rounded
- 10 g fine salt rounded
Duchesse topping
- 1 1/3 kg floury potatoes rounded
- 50 g unsalted butter rounded
- 3 egg yolks rounded
- 0.5 g grated nutmeg rounded
- 25 g clarified butter, for brushing rounded
Method
Method
- Reduce the wine by two-thirds. Heat the oven to 150°C. Season beef and brown it deeply in oil.
- Add reduced wine, stock, and bouquet garni. Cover with a cartouche and lid; braise 2½ hours.
- 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.
- Sauté mushrooms in 10 g butter until golden; remove. Repeat with shallots, then carrots. Cook tomato purée with the carrots for 2 minutes.
- 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.
- Fill the dish, pipe duchesse potato over the top, and chill 20 minutes. Brush with clarified butter.
- 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.