You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Also, I picked up a copy of Fine Cooking and really
- Thread starter denice
- Start date
Rec: Cottage Pie with Beef and Carrots...I love the magazine also, made this last night, it's from
an issue two or three months ago. A bit fussy, I guess as the potatoes could be served separately, but it was really delicious. I halved the recipe, used vermouth as we wanted red wine with dinner and the top blade steaks. Note they are seared before cubing, I cut all the gristly, or whatever part that runs through the center of them, when cubing. I made the horseradish mash variation and as I made it just before sticking it in the oven, there was no reheated taste. The stew mix is so tasty, a really good meal with some sauteed green beans and a salad. Great comfort food.
Cottage Pie with Beef & Carrots
From Fine Cooking
Serves 6 to 8
Cottage Pie originated as a way to use up leftover beef stew, but why wait
for leftovers? Here's how to make the ultimate comfort meal from scratch.
Beef Stew
1 3/4 cups low-salt beef broth (1 14-ounce can)
1/2 ounce dried porcini mushrooms
2 to 3 tablespoons olive or vegetable oil
2 1/2 pounds thin-cut chuck steaks, preferably top blade (or flat iron),
1/2- to 3/4-inch thick, trimmed of any excess fat or gristle
kosher salt and freshly ground black pepper
3 medium carrots, peeled and cut into 1/2-inch dice (about 1 1/3 cups)
2 celery stalks, cut into 1/2-inch dice (about 1 cup)
2 small onions, cut into 1/2-inch dice (about 2 cups)
1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
2 tablespoons tomato paste
3 tablespoons all-purpose flour
3/4 cup dry white wine or dry vermouth
Topping
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1 1/2- to
2-inch chunks kosher salt
5 tablespoons unsalted butter (at room temperature, cut into 3 pieces) plus
2 teaspoons (cold, cut into small bits); more for the baking dish
1/2 cup milk, light cream, or half-and-half, warmed
freshly ground black pepper
Beef Stew
Position a rack in the center of the oven and heat the oven to 350°F.
Pour the broth into a small saucepan and add the mushrooms. Bring to a
simmer over medium-high heat. Remove from the heat, cover, and steep for at
least 15 minutes.
Meanwhile, heat 2 tablespoons of the oil in a heavy stew pot or shallow
5-quart Dutch oven over medium-high heat. Pat the steaks dry, season lightly
with kosher salt and pepper, and put only as many in the pan as will fit
without crowding. Sear the steaks, flipping once, until nicely browned, 3 to
4 minutes per side. Set aside on a platter, and repeat with the remaining
steaks.
Lower the heat to medium, and if the pan looks dry, add the remaining 1
tablespoon oil. Add the carrots, celery, onions, and thyme. Season with salt
and pepper and cook, stirring occasionally, until the vegetables begin to
soften, about 7 minutes. Stir in the tomato paste, and cook for a few
minutes. Add the flour, stirring to blend, and cook for another minute. Add
the wine, bring to a simmer, and reduce the heat to low. With a slotted
spoon, scoop the mushrooms from the broth and transfer to a cutting board.
Coarsely chop the mushrooms and add them to the vegetables. Slowly add the
broth, being careful to hold back the last few tablespoons, which may
contain grit from the mushrooms.
Cut the steaks into 1/2- to 3/4-inch cubes and add to the pot, along with
any juices. Cover tightly and transfer to the oven. Cook, stirring once or
twice, until the meat is tender, about 1 hour. Season to taste with salt and
pepper. Set the stew in a warm place, and increase the oven temperature to
375°F. (Or if making ahead, let cool, then cover and refrigerate.)
Topping
About 30 minutes before the stew is ready, put the potatoes in a large
saucepan and cover by an inch with cold water. Add 1 teaspoon kosher salt.
Bring to a simmer over medium heat, partially cover, and simmer until the
potatoes are easily pierced with a skewer, about 20 minutes. Drain, and
return the potatoes to the saucepan. Put the pan over low heat and shake or
stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2
minutes.
Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the 5
tablespoons of butter with a broad wooden spoon. Once the butter is
thoroughly absorbed, add the milk or cream in three parts, stirring
vigorously between additions. Season to taste with salt and pepper.
Assemble and bake
Lightly butter a shallow 3-quart baking dish. Spoon the stew into the baking
dish. Spread the potatoes on top in an even layer-you don't need to spread
them all the way to the edge. Dot the top with the remaining 2 teaspoons
butter. Bake at 375°F until the stew is bubbling around the sides, and the
top is lightly browned, 35 to 45 minutes (45 to 55 minutes if the pie has
been refrigerated).
Variation: Cottage Pie with Horseradish Potato Topping
Drain and squeeze the liquid from 3 tablespoons prepared horseradish. Stir
the horseradish into the mashed potatoes along with the butter.
Tip: The beef stew can be made several days ahead and kept, covered, in the
refrigerator; just reheat before proceeding with the recipe. You can also
fully assemble the pie 1 day ahead: Dot the top with the 2 teaspoons butter,
cool the pie, cover with plastic, and refrigerate until ready to bake.
an issue two or three months ago. A bit fussy, I guess as the potatoes could be served separately, but it was really delicious. I halved the recipe, used vermouth as we wanted red wine with dinner and the top blade steaks. Note they are seared before cubing, I cut all the gristly, or whatever part that runs through the center of them, when cubing. I made the horseradish mash variation and as I made it just before sticking it in the oven, there was no reheated taste. The stew mix is so tasty, a really good meal with some sauteed green beans and a salad. Great comfort food.
Cottage Pie with Beef & Carrots
From Fine Cooking
Serves 6 to 8
Cottage Pie originated as a way to use up leftover beef stew, but why wait
for leftovers? Here's how to make the ultimate comfort meal from scratch.
Beef Stew
1 3/4 cups low-salt beef broth (1 14-ounce can)
1/2 ounce dried porcini mushrooms
2 to 3 tablespoons olive or vegetable oil
2 1/2 pounds thin-cut chuck steaks, preferably top blade (or flat iron),
1/2- to 3/4-inch thick, trimmed of any excess fat or gristle
kosher salt and freshly ground black pepper
3 medium carrots, peeled and cut into 1/2-inch dice (about 1 1/3 cups)
2 celery stalks, cut into 1/2-inch dice (about 1 cup)
2 small onions, cut into 1/2-inch dice (about 2 cups)
1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
2 tablespoons tomato paste
3 tablespoons all-purpose flour
3/4 cup dry white wine or dry vermouth
Topping
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1 1/2- to
2-inch chunks kosher salt
5 tablespoons unsalted butter (at room temperature, cut into 3 pieces) plus
2 teaspoons (cold, cut into small bits); more for the baking dish
1/2 cup milk, light cream, or half-and-half, warmed
freshly ground black pepper
Beef Stew
Position a rack in the center of the oven and heat the oven to 350°F.
Pour the broth into a small saucepan and add the mushrooms. Bring to a
simmer over medium-high heat. Remove from the heat, cover, and steep for at
least 15 minutes.
Meanwhile, heat 2 tablespoons of the oil in a heavy stew pot or shallow
5-quart Dutch oven over medium-high heat. Pat the steaks dry, season lightly
with kosher salt and pepper, and put only as many in the pan as will fit
without crowding. Sear the steaks, flipping once, until nicely browned, 3 to
4 minutes per side. Set aside on a platter, and repeat with the remaining
steaks.
Lower the heat to medium, and if the pan looks dry, add the remaining 1
tablespoon oil. Add the carrots, celery, onions, and thyme. Season with salt
and pepper and cook, stirring occasionally, until the vegetables begin to
soften, about 7 minutes. Stir in the tomato paste, and cook for a few
minutes. Add the flour, stirring to blend, and cook for another minute. Add
the wine, bring to a simmer, and reduce the heat to low. With a slotted
spoon, scoop the mushrooms from the broth and transfer to a cutting board.
Coarsely chop the mushrooms and add them to the vegetables. Slowly add the
broth, being careful to hold back the last few tablespoons, which may
contain grit from the mushrooms.
Cut the steaks into 1/2- to 3/4-inch cubes and add to the pot, along with
any juices. Cover tightly and transfer to the oven. Cook, stirring once or
twice, until the meat is tender, about 1 hour. Season to taste with salt and
pepper. Set the stew in a warm place, and increase the oven temperature to
375°F. (Or if making ahead, let cool, then cover and refrigerate.)
Topping
About 30 minutes before the stew is ready, put the potatoes in a large
saucepan and cover by an inch with cold water. Add 1 teaspoon kosher salt.
Bring to a simmer over medium heat, partially cover, and simmer until the
potatoes are easily pierced with a skewer, about 20 minutes. Drain, and
return the potatoes to the saucepan. Put the pan over low heat and shake or
stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2
minutes.
Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the 5
tablespoons of butter with a broad wooden spoon. Once the butter is
thoroughly absorbed, add the milk or cream in three parts, stirring
vigorously between additions. Season to taste with salt and pepper.
Assemble and bake
Lightly butter a shallow 3-quart baking dish. Spoon the stew into the baking
dish. Spread the potatoes on top in an even layer-you don't need to spread
them all the way to the edge. Dot the top with the remaining 2 teaspoons
butter. Bake at 375°F until the stew is bubbling around the sides, and the
top is lightly browned, 35 to 45 minutes (45 to 55 minutes if the pie has
been refrigerated).
Variation: Cottage Pie with Horseradish Potato Topping
Drain and squeeze the liquid from 3 tablespoons prepared horseradish. Stir
the horseradish into the mashed potatoes along with the butter.
Tip: The beef stew can be made several days ahead and kept, covered, in the
refrigerator; just reheat before proceeding with the recipe. You can also
fully assemble the pie 1 day ahead: Dot the top with the 2 teaspoons butter,
cool the pie, cover with plastic, and refrigerate until ready to bake.