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!
- leftover beef, bourguignon or leftover beef or lamb, stew
- 907.18 g potatoes, peeled & cubed
- 9.85 ml French Dijon mustard
- 14.79 ml creme fraiche or 14.79 ml sour cream
- 4.92 ml salt
- 4.92 ml black pepper
- 56.69-113.39 g butter
- 2-3 tomatoes, sliced thinly
- parsley, garnish
- 113.39 g grated sharp cheddar cheese (optional)
- Pre-heat oven to 200C/400F or Gas mark 6.
- Lightly grease a large ovenproof dish with some of the butter.
- 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.
- Boil your potatoes in salted water for about 25 minutes or until very tender.
- Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
- Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
- Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
- Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
- Add the grated cheese if using.
- 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!
- Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.
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!
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.
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.