Beef Bourguignon Cottage Pie Oamc


A hearty meal for all the family, by gary rhodes. You can prepare it up to a month in advance.

Steps


Heat the oil in a large pan.
Fry the bacon lardons over a high heat for several mins until well coloured.
Using a slotted spoon , remove from the pan , drain on kitchen paper and set aside.
Season the beef , then fry in the fat left in the pan.
Once coloured , add all the remaining ingredients for the beef , except the cornstarch and bacon , and bring to a simmer.
Partly cover the pan with a lid and continue to cook for a further 2-2 hrs or until the beef is tender.
Once cooked ,.
Re-boil the sauce and check for seasoning.
Thicken with the loosened cornstarch , adding a little at a time and stirring until you have the desired coating consistency.
Spoon enough sauce over the beef to barely cover and loosen it , then stir.
Remaining sauce can be frozen , ready to re-heat and offer separately on the day.
While the beef is cooling , make the mash.
Boil the potatoes until tender , 15-20 mins , depending on size.
Drain off the water and replace the lid.
Shake the pan to break.

Ingredients


sunflower oil, bacon, stewing beef, salt and pepper, button mushrooms, baby onions, garlic cloves, brown sugar, red wine, beef broth, cornstarch, floury potatoes, unsalted butter, milk