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Shin of Beef Cottage Pie
Deeply comforting and slow‑cooked to perfection, this Shin of Beef Cottage Pie elevates a beloved classic with luxurious depth and melt‑in‑the‑mouth tenderness. Shin of beef is gently braised for hours with caramelised onions, root vegetables, garlic, thyme, and a splash of red wine until it breaks down into rich, silky strands. The long, slow cooking transforms the beef into an intensely flavourful ragu, enriched with its own glossy, savoury gravy.
Cooking Time 120 Minutes
Portions
2
Ingredients
Increase Portion Size
- g Signature by Country Range Mashed Potatoes with Butter
- ml vegetable oil
- g diced shin of beef
- small diced onion small diced onion
- small diced carrot small diced carrot
- stick of diced celery stick of diced celery
- g sliced small leek
- ml Country Range Red Cooking Wine
- ml beef stock
- tsp Country Range Dried Mixed Herbs
- Country Range Dried Bay Leaves
- pinch salt & pepper - Season to taste
-
1
Step 1
Pre heat the oven to 200c / 180c fan -
2
Step 2
Brown the chunks of shin of beef in hot oil and remove from the large pan -
3
Step 3
Add the diced veg and continue fry -
4
Step 4
Add the beef back in to the pan and season with a little salt and pepper -
5
Step 5
Add the red wine, mixed herbs, bay leaf, beef stock and simmer for 2 hours -
6
Step 6
Once the stock has reduced and the meat is tender and unctuous, decant into a suitable dish -
7
Step 7
Prepare the Signature by Country Range Mashed Potato as per pack instructions and pipe on top of the meat -
8
Step 8
Bake in a hot oven for 20 mins and serve with buttered runner beans
Ingredients
Increase Portion Size
- g Signature by Country Range Mashed Potatoes with Butter
- ml vegetable oil
- g diced shin of beef
- small diced onion small diced onion
- small diced carrot small diced carrot
- stick of diced celery stick of diced celery
- g sliced small leek
- ml Country Range Red Cooking Wine
- ml beef stock
- tsp Country Range Dried Mixed Herbs
- Country Range Dried Bay Leaves
- pinch salt & pepper - Season to taste
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