French Style Boeuf Bourguignon Cottage-Shepherd's Pie

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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 Boeuf En Daube - French Beef Burgundy in the Crock Pot!! 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 Crock Pot Baked Spiced Red Cabbage With Apples or Pears 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!

Ingredients Nutrition


  1. Pre-heat oven to 200C/400F or Gas mark 6.
  2. Lightly grease a large ovenproof dish with some of the butter.
  3. 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.
  4. Boil your potatoes in salted water for about 25 minutes or until very tender.
  5. Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
  6. Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
  7. Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
  8. Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
  9. Add the grated cheese if using.
  10. 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!
  11. Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.
Most Helpful

This is a wonderful and simple recipe to make when there is some leftover beef. It is a comfort food at it's best. I had a huge tomato and used that to cover the dish and topped with extra sharp cheddar cheese. A little olive oil was also drizzled on top before serving. Thank you French Tart for posting another stick to the rib goodness!

Rinshinomori January 18, 2009

I made this last year, I see I did not review. So sorry. I am making it again to night as I made Beef Bourguignon last night, and have lovely leftovers. This is fabulous. What a lovely idea, so versatile and yummy now that the days are colder. Thanks for a great recipe.

conniecooks October 20, 2008

Excellent recipe French Tart! I had some leftover Beef Bourguignon (#49871) in the freezer and decided to use it up with this recipe. The pototoes are a complete winner. I upped the Dijon mustard to 1T and added a bit of 1/2 and 1/2 to smooth the potatoes out. They had a wonderful, peppery-mustard taste that was out of this world. The sliced tomatoes and cheese on top are a great addition. This made leftovers into another superb meal. I didn't have time to make the spiced red cabbage but plan to do try it soon.

DDW April 16, 2007