Cottage Pie with Beef & Carrots

Cottage Pie with Beef & Carrots
Photo by Scott Phillips


  • 2 to 3 Tbs. olive or vegetable oil
  • 3 medium carrots, peeled and cut into ½-inch dice (about 1-1/3 cups)
  • ½ oz.dried porcini mushrooms
  • 2 celery stalks, cut into ½-inch dice (about 1 cup)
  • ½ cup milk, light cream, or half-and-half, warmed
  • ¾ cup dry white wine or dry vermouth
  • 2 small onions, cut into ½-inch dice (about 2 cups)
  • + 10 more ingredients
    • 2 Tbs. tomato paste
    • 2-½ lb. thin-cut chuck steaks, preferably top blade (or flat iron), ½ to ¾ inch thick, trimmed of any excess fat or gristle
    • 1-¾ cups low-salt beef broth (1 14-oz. can)
    • Kosher salt and freshly ground black pepper
    • 5 Tbs. unsalted butter (at room temperature, cut into 3 pieces) plus 2 tsp. (cold, cut into small bits); more for the baking dish
    • 3 Tbs. all-purpose flour
    • 1½ teaspoons fresh thyme leaves (or ½ tsp. dried)
    • Freshly ground black pepper
    • Kosher salt
    • 2 lb. russet potatoes (3 to 4 medium), peeled and cut into 1-½- to 2-inch chunks

Position a rack in the center of the oven and heat the oven to 350°F. Pour the broth into a small saucepan and add the mushrooms. Bring to a simmer over medium-high heat. Remove from the heat, cover, and steep for at least 15 minutes. Meanwhile, heat 2 Tbs. of the oil in a heavy stew pot or shal...

View full recipe at Fine Cooking


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