French Style Boeuf Bourguignon Cottage-Shepherd's Pie

Recipe by French Tart
READY IN: 1hr 20mins
YIELD: 1 Pie




  • 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.