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Braised Beef Cottage Pie with Parmesan Potato Crust
Ingredients
- 2 tbsp sunflower or canola oil
- 2 lbs beef blade roast cut into large chunks
- 1 large sweet onion, diced
- 2 large carrots, peeled and diced
- 4 celery stalks, diced
- 3 cloves garlic, grated
- 3/4 cups cream sherry (or 1 ½ cups red wine such as Cabernet Sauvignon)
- 3 cups beef broth
- 2 Tbsp good quality tomato paste (or 1 Tbsp ketchup)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 Tbsp finely chopped rosemary
- 1 Tbsp finely chopped thyme
- 2 tsp prepared horseradish (or Dijon mustard)
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper
- 2 tbsp cornstarch (dissolved into with 2 tbsp water)
Parmesan Potato Crust
- 3 lbs Yukon gold potatoes, peeled and cut into large chunks
- 5 tbsp unsalted butter
- 1 tsp sea salt
- 1 1/2 cups finely grated parmesan cheese
Directions
Preheat oven to 350F.
In a large oven-safe skillet (with lid), heat canola oil over medium high heat. Sear beef, turning as needed until well-browned; move to plate. To pan, add onion, carrot, celery and garlic. Cook, stirring, for 1 minute. Add sherry (or wine) and beef stock, scraping bottom of pan. Add tomato paste, Worcestershire sauce, soy sauce, horseradish, rosemary, thyme, salt and pepper. Bring to a simmer. Stir in cornstarch mixture. Place lid onto skillet and set into oven until meat is fork-tender, about 2 hours.
Meanwhile, in medium pot, cover potatoes with water. Bring to a boil and cook until potatoes are fork-tender, about 20 minutes. Drain. Return to pot, add butter and salt and mash until smooth. Stir in parmesan cheese. Set aside, covered, until use.
Use forks to lightly shred beef. (If beef mixture is too dry, add warm water, ¼ cup at a time, until desired consistency). Top with potato mixture, using spoon to smooth top and create peaks and valleys in topping. Set under broiler until lightly browned, about 2-5 minutes. Serve.
