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!

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Ingredients

Nutrition

Directions

  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.