French Style Boeuf Bourguignon Cottage-shepherd's Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• leftover beef, bourguignon or leftover beef or lamb, stew
• 2 lbs potatoes, peeled & cubed
• 2 teaspoons french dijon mustard
• 1 tablespoon creme fraiche or 1 tablespoon sour cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 -4 ounces butter
• 2 -3 tomatoes, sliced thinly
• parsley, garnish
• 4 ounces grated sharp cheddar cheese (optional)

Recipe

• 1 pre-heat oven to 200c/400f or gas mark 6.
• 2 lightly grease a large ovenproof dish with some of the butter.
• 3 put your boeuf bourguignon, beef or lamb stew leftovers into the greased ovenproof dish. if the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.
• 4 boil your potatoes in salted water for about 25 minutes or until very tender.
• 5 drain the potatoes, add the dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
• 6 mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
• 7 spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
• 8 rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
• 9 add the grated cheese if using.
• 10 bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!
• 11 garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.