French Style Boeuf Bourguignon Cottage-Shepherd's Pie

"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 Recipe #176183!! 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 Recipe #191313 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!"
 
French Style Boeuf Bourguignon Cottage-Shepherd's Pie created by Rinshinomori
Ready In:
1hr 20mins
Ingredients:
10
Yields:
1 Pie
Serves:
4
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ingredients

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directions

  • 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.

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  1. Janice S.
    I Love sheppard's pie, but was only familiar w/ "American version" until my friend told me about the French version, so I tried it ND IT WAS DELICIOUST TIME I WILL DEFINITELY TOP W/ TOMATOES aND CHEESE . Ihad it 4 supper three nights in a row. Can't wait to make it again,
     
  2. Rinshinomori
    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!
     
  3. Rinshinomori
    French Style Boeuf Bourguignon Cottage-Shepherd's Pie Created by Rinshinomori
  4. conniecooks
    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.
     
  5. DDW7976
    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.
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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