Elevated Cottage Pie

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jcam222

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Jun 13, 2017
11,190
13,013
Northeast Ohio
Was going to make shepherd’s pie but ground lamb at Kroger was almost $12 a lbs!! Grabbed a 5 lbs roll of 80/20 for about $12 total after a couple coupons I had. I decided to kick up the fish a notch by incorporating bordelaise to elevate the richness of the meat portion of the dish. First up was making the bordelaise. I needed up making it in two batches. Minced up some shallots and sautéed them in a little butter.
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Added the wine , thyme, bay leaf and S&P and reduced by 50% then added broth and again reduced by 50%.
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Next up sauteeed 2 lbs of baby Bella’s and 4 medium onions in butter.
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Moving on to the meat browned and drained 5 lbs of ground beef, mixed in the mushrooms, onions, bordelaise and fresh herbs
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Simmered for around 20 minutes and added about 2 oz of cream cheese and 3/4 t xanthan to thicken.
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I made a huge batch of my cauliflower turnip mash with rosemary gouda and white truffle oil. My mash recipe is posted on several threads here. I didn’t capture pics of it today. Topped the meat mixture off with mash and covered with more shredded cheese.
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Baked at 375F for about 25 minutes then turned on broiler for 10 minutes to brown the cheese on top. Here it is fresh out of the oven topped with some fresh parsley.
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Here it is plated. Topped with some of the delicious shallots strained from the sauce and a little extra bordelaise.
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This is very rich and tasty. This was a cool without a recipe but I did keep notes. I’ll try to convert them to a recipe to post later this week. Thanks for looking!
 
Wow! Beautiful as always! That looks incredible! The Bordelaise definitely takes a Shepards dish up several notches!
 
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Dang Jeff, just dang!
Nice work and post. You always bring it and set that bar high. I appreciate that, and like it too.
 
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Shepherd's Pie, or actually Cottage Pie, is my son-in-law's favorite dish and one of my wife's favorites, but yours takes it to another whole level, Jeff. That's a good looking plate of food right there...
 
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Fantastic Jeff . Fine work right there .

I looked for the beef base at GFS and couldn't find it . I was looking around the soup stuff .
 
Fantastic Jeff . Fine work right there .

I looked for the beef base at GFS and couldn't find it . I was looking around the soup stuff .
At ours it’s in the refrigerator section near eggs. They have the store brand and Minors. I prefer Minors when the have it. Have been out often lately.
 
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refrigerator section near eggs.
Thanks . That's what I was wondering . Looked like what you had was refrigerated . I was looking for the Minors . I did find some powdered stuff that's pretty good .

Your dish here gave me a craving . Lol . That's one of your best plates in my opinion .
 
That is another home run! I sure wish I had your skills. I had another one of my failures yesterday that ended up in the trash! I have everything to make that mash and will be trying to make this in a couple days. I have a leg of lamb might try to grind for this. Been in freezer for couple years so not sure how it will taste. Will do a fry test first.
 
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That's just beautiful! I bet it didn't take long to make it disappear!

Ryan
 
Dang you just keep turning out these upscale dishes and expect us newbies to be able to follow REALLY?
Another fine-looking dish.

Warren
 
You are pounding out one stellar culinary effort after another Jeff, fantastic piece of work right there! RAY
 
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Impressive, that sounds and looks delicious. Nice plating skills as well, plus bonus points for using the correct terminology. You’ve elevated the dish so much I would consider it a Hachis Parmentier and not just a cottage pie.
 
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Impressive, that sounds and looks delicious. Nice plating skills as well, plus bonus points for using the correct terminology. You’ve elevated the dish so much I would consider it a Hachis Parmentier and not just a cottage pie.
Thanks! I looked that up and it certainly could make sense. Adding that to my vocabulary and Arsenal.
 
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