4 Reviews

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!

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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.

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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.

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DDW April 16, 2007

Wonderful, added mushrooms and peas, thank you FT for posting.

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Ed&Theresa April 12, 2007
French Style Boeuf Bourguignon Cottage-Shepherd's Pie