Michelin-Style Cottage Pie with Pommes Duchesse

Name: Michelin-Style Cottage Pie with Pommes Duchesse
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Yield: 6 servings
Ingredients: 1 kg potato; 2 tbsp salt; 500 g short rib beef; 500 g shin beef; 2 tbsp vegetable oil; 200 ml red wine; 500 ml beef stock; 500 ml chicken broth; 2 pcs bay leaf; 3 pcs thyme sprig; 2 pcs rosemary sprig; 1 pcs leek; 100 g butter; 3 pcs egg yolk; 1 pinch nutmeg; 1 tsp black pepper; 2 pcs shallot; 200 g fresh button mushroom; 2 pcs carrot; 1 tbsp tomato puree; 1 tsp worcestershire sauce; 1 tsp salt

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A luxurious twist on the classic British dish inspired by The Ritz's two Michelin star restaurant. Features slow-braised short rib and shin beef topped with enriched pommes duchesse instead of regular mashed potato.

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5.0 (1)

Michelin-Style Cottage Pie with Pommes Duchesse

Prep time 45 min

Cook time 4h : 30 min

Servings

👨‍🍳

Difficulty Hard

Category Main dishes

Ingredients

1 kg potato
2 tbsp salt
500 g short rib beef
500 g shin beef
2 tbsp vegetable oil
200 ml red wine
500 ml beef stock
500 ml chicken broth
2 pcs bay leaf
3 pcs thyme sprig
2 pcs rosemary sprig
1 pcs leek
100 g butter
3 pcs egg yolk
1 pinch nutmeg
1 tsp black pepper
2 pcs shallot
200 g fresh button mushroom
2 pcs carrot
1 tbsp tomato puree
1 tsp worcestershire sauce
1 tsp salt

Instructions

1
Preheat oven to 180°C. Pierce potatoes with a knife and roll in salt. Roast for 55-65 minutes until completely soft.
2
Season beef chunks with salt and pepper. Heat oil in a heavy-bottomed pot and brown the meat on all sides until golden. Remove and set aside.
3
In the same pot, add red wine and reduce by half until sweet and the tannins have escaped.
4
Make a bouquet garni by wrapping bay leaves, thyme, and rosemary in the green parts of leeks and tying with string.
5
Return meat to pot with bouquet garni. Add beef and chicken stocks to cover. Cover with foil and braise in oven at 160°C for 3.5 hours.
6
When potatoes are cool enough to handle, scoop out flesh into a bowl. Pass through a ricer, then through a fine sieve for extra smoothness.
7
Melt butter and fold into potato along with egg yolks, salt, pepper, and nutmeg. Mix gently to avoid activating starch.
8
Heat butter in a pan and sauté shallots until softened. Add mushrooms and cook until moisture evaporates. Add carrots and cook until golden.
9
Stir in tomato purée and cook for 2-3 minutes to caramelize. Add Worcestershire sauce.
10
Remove meat from braising liquid and shred into chunks. Strain braising liquid and reduce if needed for consistency.
11
Combine meat with sautéed vegetables and enough braising liquid to bind. Season and transfer to a baking dish.
12
Top with pommes duchesse mixture, creating a dome shape. Use a palette knife to create decorative ridges.
13
Brush with melted butter and bake at 160°C for 25 minutes until golden brown on top.