Well now, if ya ever find yer belly rumblin’ for a good ol’ hearty meal, I got somethin’ for ya to try! It’s called the beef bourguignon cottage pie. Ain’t nothin’ fancy, but it’s mighty tasty and sure to fill ya up proper. It’s a mix of two dishes that come from faraway places, but when you put ’em together, they make a meal that’ll make you feel right at home. Let me tell ya how to make it, simple as pie (and I mean that literally!)
Now, first things first, you gotta get yer ingredients ready. For this dish, you’ll need:
- 1.2 kg of beef (I use topside mince, but ya can use what’s cheaper if you’re on a budget)
- Some garlic cloves, about 10 of ’em (peel ‘em, don’t be lazy)
- 3 big onions (the bigger the better, don’t bother with those tiny ones)
- 20g of beef bouillon cubes (or whatever ya got for makin’ broth)
- A couple of tablespoons of sunflower oil (or any old oil you got in the cupboard)
- Some red wine, about a glass (don’t drink it all though, save some for the stew!)
- Salt and pepper (to taste, of course)
- And last but not least, mashed potatoes for the top (if ya want it real tasty, mash ‘em with butter and cream)
Now, let me tell ya how to make this dish so good it’ll make ya lick the plate. First, heat up some oil in a big ol’ pot, and throw in yer beef. Brown it up real nice, but don’t rush it. Let it get that good color on it. Once that’s done, take it out and set it aside.
Next, chuck them onions in the same pot. Don’t worry about the smell at first, it’ll turn good once the onions soften up. Then, toss in them garlic cloves and stir ‘em around. Let them flavors mix together. Add in your red wine, and then pour in some water (enough to cover the meat). Throw in yer bouillon cubes and let it all come to a boil.
Once it’s boiling, turn the heat down low, cover it, and let it simmer. Don’t rush this part. Let that meat cook slow and steady for a good 2 hours or so. The longer it cooks, the more tender it gets. While that’s cookin’, start mashin’ yer potatoes. Add butter and a little cream to make ‘em smooth and fluffy.
After the beef’s cooked down and the sauce has thickened up, you’re almost there. Pour the beef mixture into a baking dish, and spread your mashed potatoes on top. Don’t be shy with the mash – the more, the better! Spread it all nice and even, and use a fork to give it a little texture on top. This helps it get all golden and crispy when you bake it.
Now, you’re ready to pop it in the oven. Bake it at about 180°C (350°F) for 30 to 40 minutes, or until the top is golden and crispy like a pie should be. Once it’s done, let it sit for a bit before you dig in. Trust me, it’ll taste even better once it rests for a few minutes.
And there ya have it – a beef bourguignon cottage pie that’ll make ya feel like a fancy chef, but it’s easy enough for anyone to make. It’s got that rich, savory beef stew flavor from the French beef bourguignon, with a nice crispy mashed potato topping, just like a cottage pie should have. A perfect dish for family dinner or when ya just want somethin’ hearty to fill ya up.
So don’t wait too long to try it. Get in the kitchen, grab yer ingredients, and make this meal today! You won’t regret it, I promise!
Tags：[beef bourguignon, cottage pie, beef stew, mashed potatoes, French recipe, family meal, hearty dinner, comfort food]
