Cottage Pie, AKA Hachis Parmentier

Serves 1
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Directions

  1. 1Cut 1.5kg of beef cheek into cubes.
  2. 2Drizzle olive oil into a skillet and add the beef cheek to brown.
  3. 3Cut 2 carrots and 1 onion into large pieces.
  4. 4Add the carrots and onion to the skillet with the beef and add tomato paste.
  5. 5Tie a bouquet garni with rosemary and thyme.
  6. 6Add a bottle of red wine and 300ml of beef stock to the skillet along with the bouquet garni.
  7. 7Cover and cook until the beef is tender and pulls apart easily.
  8. 8Remove the beef from the skillet and separate the meat from the vegetables.
  9. 9Drain the liquid into a bowl.
  10. 10In a separate skillet, add olive oil and sauté 2 diced onions.
  11. 11Add the braised beef to the onions.
  12. 12Pour the braising liquid back into the beef and onions.
  13. 13Melt 65g of butter and mix with flour to create a roux.
  14. 14Add the roux to the beef mixture and stir until thickened.
  15. 15Season with salt and add 10g of chopped parsley.
  16. 16Place the beef mixture into a baking dish.
  17. 17Season a baking tray with salt and place 3 large potatoes on it.
  18. 18Bake the potatoes at 220°C for 20 minutes.
  19. 19Once baked, cut the potatoes in half and scoop out the flesh into a pot.
  20. 20Grate nutmeg into the potatoes and add butter.
  21. 21Mash the potatoes until smooth.
  22. 22Pipe the mashed potatoes over the beef mixture in the baking dish.
  23. 23Grate cheese over the mashed potatoes.
  24. 24Bake until golden brown and bubbling.

Ingredients

  • 1.5 kg Beef cheek
  • Olive oil
  • 2 Carrots
  • 1 Onion
  • Tomato paste
  • Bouquet garni
  • 1 bottle Red wine
  • 300 ml Beef stock
  • 2 Onions
  • 65 g Butter
  • Flour
  • Salt
  • 10 g Parsley
  • 3 Large potatoes
  • Nutmeg
  • Grated cheese

Equipment

SkilletKnifeCutting boardSieveBowlBaking trayPiping bag