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Dave's Eats

Elevated Cottage Pie (Hachis Parmentier-Style) (x2 scale)

Recipe by user david

A rich, wine-braised chuck cottage pie topped with buttery, cheesy Yukon Gold mashed potatoes and baked until browned.

Cook: 3 hr 45 min
½ x1 x2
or click any ingredient amount to scale
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This elevated cottage pie (a shepherd’s pie cousin) features deeply flavored chuck steak braised in red wine and beef broth with garlic and herbs, then thickened into a glossy sauce and topped with creamy Yukon Gold mashed potatoes enriched with butter, milk, and Gruyère. It’s a comforting, showstopper dinner for family nights or entertaining—especially great when you want something cozy but impressive. Helpful tips: get a hard sear on the beef for maximum flavor, don’t rush the long braise until the meat falls apart, and steam-dry the potatoes briefly after draining so the mash stays fluffy. Watch closely while broiling to avoid burning the cheesy top.

  • 10 lbs 10 lbs (4.5 kg) boneless beef chuck, cut into 2-inch pieces
  • salt, to taste
  • black pepper, to taste
  • 1⁄2 cup 1⁄2 cup (110 g) butter
  • 1⁄4 cup 1⁄4 cup (54 g) olive oil

Season the chuck steak liberally with salt and pepper. Brown in a searing-hot Dutch oven with butter and olive oil; remove the beef.

  • 6 6 (960 g) carrots
  • 8 stalks 8 stalks (620 g) celery
  • 1 1 red onion
  • 2 2 bottle red wine
  • 6 cups 6 cups (1.4 kg) beef broth
  • 4 heads 4 heads garlic, halved
  • rosemary, tied
  • fresh thyme, tied

Add carrots, celery, and red onion to the same pot and cook 3–4 minutes. Return beef; add red wine, beef broth, halved garlic heads, and tied rosemary and thyme. Cover and cook at 325°F for about 3 hours, until meat falls apart.

  • 16 lbs 16 lbs (7.3 kg) Yukon Gold potatos
  • water, heavily salted
  • 4 to 6 cups 4 to 6 cups (950 g to 1.4 kg) milk
  • 3⁄4 cup 3⁄4 cup (170 g) butter
  • 2 cups 2 cups Gruyère cheese

Boil Yukon Gold potatoes in heavily salted water until tender; drain and steam-dry with tea towels for 5 minutes. Rice or mash, then fold in milk, butter, and 1/2 cup of the Gruyère.

  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (81 g) olive oil
  • 2 2 (400 g) onions
  • 6 6 carrots, diced
  • 10 stalks 10 stalks celery, diced
  • 20 cloves 20 cloves garlic, minced
  • 1⁄3 cup, 2 tsp to 1⁄2 cup 1⁄3 cup, 2 tsp to 1⁄2 cup (97 to 130 g) tomato paste

Heat olive oil in a 17-inch skillet. Cook diced yellow onion, diced carrots, and diced celery until soft. Add minced garlic and tomato paste and mix to combine; turn off heat.

When the beef is cool enough to handle, shred by hand and add to the skillet; turn heat back on low.

  • 1⁄2 cup 1⁄2 cup (110 g) butter, melted
  • 1⁄2 cup 1⁄2 cup (62 g) all-purpose flour

Strain the braising liquid into the skillet and bring to a low simmer. Stir together melted butter and flour into a slurry, then stir it into the pan and season to taste to thicken the sauce.

  • 1 cup 1 cup (100 g) grated parmesan cheese

Spoon mashed potatoes over the beef mixture. Sprinkle with the remaining cheeses over the top.

Bake at 400°F for about 30 minutes, then broil a few minutes to brown the top (watch closely). Rest 5 minutes before serving.

Sources:

Category:

Beef

Notes

Don’t prep the melted butter + flour for the slurry until Step 6.

An ice cream scoop helps with presentation and even distribution of the mashed potatoes.

Nutrition Information

Nutrient Total
Calories 10750
Protein 834.6g
Fat 1133.6g
Saturated Fat 468.5g
Carbohydrates 0.0g
Fiber 0.0g
Sugar 2.3g
Sodium 4275mg
Cholesterol 3963mg

Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.

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