French Style Boeuf Bourguignon Cottage Shepherd's Pie

Discover the ultimate comfort food fusion with French Style Boeuf Bourguignon Cottage Shepherd's Pie, a luxurious twist on two classic dishes. This recipe combines the deep, rich flavors of tender beef braised in red wine, aromatics, and herbs with the hearty, homey charm of a shepherd's pie. A creamy, cheesy mashed potato topping, infused with Parmesan and cream cheese, crowns this savory masterpiece, while sautéed mushrooms and pearl onions add texture and elegance. Perfect for cozy family dinners or impressing guests, this dish brings the best of French cuisine and rustic British tradition straight to your table. Comfort food has never been this sophisticated!

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:200 mins

Total Time:240 mins

Servings: 6

Ingredients

• 2 lbs Beef chuck
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 2 medium Carrots
• 1 large Yellow onions
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 2 cups Dry red wine
• 2 cups Beef stock
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 8 oz Button mushrooms
• 1 cup Pearl onions
• 2 lbs Russet potatoes
• 0.5 cup Heavy cream
• 4 oz Cream cheese
• 0.5 cup Grated Parmesan cheese

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Cut the beef chuck into 1.5-inch cubes. Pat dry with paper towels and season generously with salt and black pepper.

Step 3

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, browning all sides. Remove and set aside.

Step 4

Lower the heat to medium. Melt 2 tbsp of butter in the same pot. Add diced carrots and chopped onion, cooking until softened (about 5 minutes). Stir in minced garlic and cook for 1 more minute.

Step 5

Add tomato paste and cook, stirring, for 2 minutes to caramelize. Then sprinkle in the flour and mix for 1 minute.

Step 6

Deglaze the pot with red wine, scraping up browned bits from the bottom. Allow the wine to simmer for 5 minutes.

Step 7

Return the beef to the pot. Add beef stock, bay leaves, and thyme sprigs. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 hours, stirring halfway through.

Step 8

Meanwhile, peel and cube russet potatoes. Boil in salted water until fork-tender (about 20 minutes). Drain and mash with heavy cream, cream cheese, and Parmesan cheese. Season with salt and pepper to taste.

Step 9

In a skillet, sauté sliced mushrooms and pearl onions in 1 tbsp of butter until browned. Set aside.

Step 10

When the beef is tender, remove the pot from the oven. Discard bay leaves and thyme stems. Stir in the sautéed mushrooms and pearl onions.

Step 11

Transfer the beef mixture into a large baking dish. Spread the mashed potatoes evenly over the top, creating peaks with a fork for texture.

Step 12

Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the mashed potatoes are golden and bubbling.

Step 13

Let cool slightly before serving and enjoy!

Nutrition Facts

Serving size	(3717.2g)

Amount per serving	% Daily Value*
Calories	4898.0

Total Fat 255.3g	0%
Saturated Fat 117.4g	0%
Polyunsaturated Fat 11.6g
Cholesterol 1131.1mg	0%
Sodium 10639.4mg	0%
Total Carbohydrate 283.5g	0%
Dietary Fiber 28.7g	0%
Total Sugars 41.9g
Protein 290.4g	0%

Vitamin D 36.3IU	0%
Calcium 604.3mg	0%
Iron 47.3mg	0%
Potassium 10802.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 25.3%

Carbs: 24.7%