Slow Cooked Beef Shin
Cottage Pie
Are you ready to embark on a culinary journey that's both hearty and heartwarming? Buckle up, because we're diving headfirst into the world of Cottage Pie – a British classic that's as comforting as a warm hug on a cold winter's day.
Let's start by setting the scene. Picture yourself cozied up in your favourite armchair, wrapped in a blanket, as the rain taps gently on the windowpane. It's the perfect moment to indulge in a dish that's rich, savoury, and oh-so-satisfying – Cottage Pie.
But this isn't just any Cottage Pie. Oh no, we're talking about a slow-cooked masterpiece that elevates this humble dish to new heights of deliciousness. Instead of the usual beef mince, we're using beef shin – a cut that's known for its depth of flavour and melt-in-your-mouth tenderness. It's beefy goodness on a whole other level!
Now, I know what you're thinking – slow-cooked? That sounds like a lot of effort. But trust me, dear reader, the extra time and love you put into preparing this dish are well worth it. There's something truly magical that happens when you let those flavours mingle and develop over time.
And let's not forget about the joy of prepping. Taking the time to finely dice the vegetables, marinate the beef, and lovingly layer the ingredients – it's all part of the therapeutic ritual that makes cooking so enjoyable. So turn up the music, pour yourself a glass of wine, and let's get cooking!
But why stop there? Cottage Pie isn't just a staple on the menu of your favourite warm and cosy pub – it's a dish that deserves a place in your own kitchen repertoire. Whether you're hosting a dinner party or simply craving a taste of home, Cottage Pie is the ultimate crowd-pleaser that never fails to impress.
But perhaps the best thing about Cottage Pie is its ability to transport you to a place of comfort and nostalgia with every bite. It's a dish that speaks to the soul, reminding us of simpler times and the joy of gathering around the table with loved ones.
So, my fellow foodies, I urge you to embrace the magic of Cottage Pie. Take your time, prep with care, and give this beloved British classic the love it deserves. Whether it's a lazy Sunday afternoon or a chilly winter's evening, Cottage Pie is always the answer. So go ahead, roll up your sleeves, and let's get cooking!
Ingredients
Cottage Pie Filling:
800g beef shin (about 1.75 lbs)
5 shallots, finely diced
1 large carrot, finely diced
3 celery stalks, finely diced
250g chestnut mushrooms, finely sliced (about 9 oz)
4 garlic cloves, finely grated
Handful of dried porcini mushrooms
250ml red wine (I prefer Shiraz) (about 1 cup)
1 tbsp tomato puree
1 tbsp Worcestershire sauce
2 tbsp plain flour
400ml quality beef stock (about 1.7 cups)
8-10 fresh thyme stalks
2 fresh rosemary stalks
2 fresh bay leaves
150g peas (frozen are absolutely fine) (about 1 cup)
Salt and pepper to taste
For the Mash:
1kg good quality white potatoes (about 2.2 lbs)
200g butter (about 7 oz)
100ml whole milk (about 0.4 cups)
¼ tsp ground nutmeg
200g of strong mature cheddar grated
Salt & pepper to taste
Method
Step 01:
Place your beef into a container and drizzle a little oil over it. Add a generous pinch of salt, pepper, and 2 tbsp of plain flour, then mix thoroughly to ensure all the beef is coated. Leave in the fridge for about an hour.
Step 02:
Prepare your vegetables! Finely dice the shallots, carrots, and celery, slice the mushrooms, and grate the garlic. If you don’t have a fine grater, finely chopping is just as good.
Step 03:
Preheat your oven to 150°C (or 140°C for fan-assisted). In a small saucepan, heat the red wine until it simmers, which should take around 3-5 minutes. Once simmering, remove from heat and add the Porcini mushrooms. Set aside to cool.
Step 04:
In a large casserole dish, heat some oil over medium heat. Add the beef shin in small handfuls, ensuring each piece gets a nice golden crisp and is sealed. Set aside once done, repeating until all the beef is sealed.
Step 05:
Using the same casserole dish, fry the shallots on low heat for about 5 minutes until soft. Add the sliced chestnut mushrooms and cook for a further 8-10 minutes until most of the moisture evaporates. Then add the carrots and celery and fry for another 3 minutes. Stir in the grated garlic for about 30 seconds to 1 minute.
Step 06:
Time for the liquids! Stir in the tomato puree for about 2 minutes to cook off the vinegar taste. Then, using a fine sieve, strain the red wine into the pot. Finely chop the soaked Porcini mushrooms and set aside. Once the red wine is bubbling (around 2-3 minutes), add the beef stock and bring to a simmer.
Step 07:
Return the beef and soaked Porcini to the sauce. Bundle up the fresh thyme, rosemary, and bay leaves tightly with kitchen twine and add to the sauce, ensuring they are fully submerged. If you don't have kitchen twine, remove the leaves from the rosemary and thyme and finely chop. You could also use dried thyme and rosemary if you prefer.
Step 08:
Turn off the heat, cover with a lid, and transfer to the oven for 3 hours. Meanwhile, prepare your mash about an hour before the 3 hours are up. Peel your potatoes, halve them, and add to a large pot. Cover with cold water and season with a large pinch of salt. Bring to a boil, then simmer for 20-25 minutes until soft enough to pierce with a fork.
Step 09:
Drain the potatoes and return them to the empty pot. Add butter, salt, and pepper, then mash until smooth. Add milk and nutmeg, continuing to mash until the mixture is silky and spreadable. Add more butter or milk if needed.
Step 10:
Remove the cottage pie mix from the oven. It should have a rich, fragrant sauce. Taste and adjust seasoning if necessary, then remove the tied herbs. Stir in Worcestershire sauce and frozen peas. Spread the mash over the top of the sauce, ensuring it covers the entire surface. Use a fork to create lines resembling grazing fields, then sprinkle with mature cheddar cheese. Return to the oven for 25-30 minutes until the cheese is melted and golden. Allow to cool for 10-15 minutes before serving. Enjoy this hearty dish bursting with flavor!