Name: Michelin-Style Cottage Pie
Prep time: 30 min
Cook time: 4 h
Total time: 270 min
Yield: About 6 servings estimated; source does not state yield
Cuisine: British
Ingredients: 450 g boneless beef short rib; 450 g boneless beef shin; 1 tbsp olive oil; 600 ml red wine; 500 ml beef stock (transcript also mentions chicken stock; exact split unclear); Bouquet garni: dark green leek end, thyme, rosemary and bay; 30 g salted butter for vegetables; 200 g shallots; 200 g button mushrooms; 3 carrots, diced; 20 g tomato purée; Black pepper, to taste; 1.3 kg Estima potatoes; 70 g butter for potato topping (video transcript says 70 g; description says 50 g); 3 egg yolks; Nutmeg and salt, to taste; Melted butter, for brushing

Method

8 steps

Reduce the red wine by about two-thirds until its flavour tastes sweet.
Heat olive oil in a heavy ovenproof pot. Season short rib and shin with salt and brown all over. Remove meat, add reduced wine, stock and bouquet garni, then return meat. Cover with a cartouche and lid and braise at 160°C for about 3 1/2 hours until tender.
While the meat braises, roast whole Estima potatoes at 180°C for about 55–65 minutes until completely soft. Let cool slightly, scoop out flesh and pass it through a ricer or sieve.
Melt 70 g butter and fold it into potato with 3 egg yolks. Season with salt, pepper and grated nutmeg. Keep mash firm enough to form a topping.
For vegetables, melt the 30 g butter in portions. Sauté mushrooms for 4–5 minutes and set aside. Sauté shallots for 4–5 minutes, then carrots for 4–5 minutes. Add tomato purée and cook for a couple of minutes. Combine vegetables.
Remove tender meat from braising liquid and pull into large chunks. Strain and reduce sauce to a thick consistency; season to taste. Return meat and vegetables to sauce and combine.
Spoon filling into a baking dish, leaving room for potato topping. Spread or pipe pomme duchesse mash over it and brush with melted butter.
Bake at 160°C for about 25 minutes, until golden. Serve hot.

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Recipe notes

Helpful tips

Roasting potatoes before mashing removes excess moisture, resulting in a creamier, less watery mash.
Use a ricer or fine sieve to achieve a smooth, structured pomme duchesse topping.
Reduce red wine thoroughly to develop sweetness and depth of flavor.
Use high-quality beef cuts with collagen for a richer sauce.