Beef Bourguignon Cottage Pie Oamc Recipe

Ingredients for Beef Bourguignon Cottage Pie Oamc

• Sunflower Oil
• Bacon
• Stewing Beef
• Salt And Pepper
• Button Mushrooms
• Baby Onions
• Garlic Cloves
• Brown Sugar
• 1 bottle (750ml) dry red wine
• 1 cup beef broth
• 2 tablespoons cornstarch
• Floury Potatoes
• Unsalted Butter
• 1/2 cup warm milk

How to Make Beef Bourguignon Cottage Pie Oamc

1. Heat 2 tablespoons of olive oil in a large oven-safe skillet (Dutch oven preferred) over medium-high heat.
2. Add 8 ounces of diced bacon lardons and cook for 5-7 minutes, until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and set aside.
3. Season 1.5 lbs of beef stew meat generously with salt and pepper. Add to the skillet and brown on all sides for about 8-10 minutes.
4. Add 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced) to the skillet. Cook for 5 minutes, stirring occasionally, until softened.
5. Stir in 1 bottle (750ml) of dry red wine, 1 cup of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, 1 bay leaf, and 1 teaspoon of salt and ½ teaspoon of black pepper. Bring to a simmer.
6. Partially cover and simmer for 2-2.5 hours, or until the beef is very tender.
7. While the beef simmers, prepare the mashed potatoes (see below).
8. Once the beef is cooked, remove the bay leaf. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry.
9. Bring the beef bourguignon to a gentle boil. Slowly whisk in the cornstarch slurry until the sauce has thickened to your desired consistency. Stir in the reserved bacon lardons.
10. Spoon enough sauce over the beef to barely cover. The remaining sauce can be frozen for another meal.
11. **Mashed Potatoes:** Boil 2 lbs of Yukon Gold potatoes (peeled and cut into chunks) in salted water until tender (15-20 minutes). Drain well and return the potatoes to the pot.
12. Mash the potatoes with 1/2 cup of warm milk, 4 tablespoons of butter, salt, and pepper to taste.
13. Preheat oven to 350°F (175°C).
14. Spread the mashed potatoes evenly over the cooled beef bourguignon in the skillet.
15. Create a decorative pattern on the top with a fork or knife.
16. If making ahead, cover the skillet tightly with foil and refrigerate or freeze. If refrigerating, defrost overnight before baking.
17. To bake: If thawed, bake uncovered for 50-60 minutes, or until heated through. Increase oven temperature to 400°F (200°C) for the final 10 minutes to brown the topping.
18. If baking from frozen, cover with foil and bake for 1 hour. Remove foil and bake for another hour. Increase oven temperature to 400°F (200°C) for the last 10 minutes to brown the topping.