Great Hall Cottage Pie

Well, first of all, cottage pie is traditionally made with beef, not lamb, that would make it shepherd’s pie, so we’re off to a strong start. The mushrooms add depth, umami, really, which balances beautifully with the sweetness of the carrots and corn. And including both green beans and lima beans is quite clever. The lima beans give it a creamier texture, while the peas brighten everything. It’s a very well-structured filling, actually, layers of flavor rather than just a muddle of vegetables. The onions have been sautéed properly; combining them with the beef - that’s crucial. If they’re undercooked, the whole thing would taste sharp and unfinished. But this…this is harmonious. And the mashed potatoes on top are smooth, but not overly whipped. You want structure so they hold a proper golden crust when baked. It’s comforting, but not simplistic. Balanced, hearty, and nutritionally sensible. Honestly, it’s exactly the sort of thing one ought to eat after a long day revising for N.E.W.T.s.

Ingredients

1 lb boneless short rib
1/2 pound cremini mushrooms
1 tsp kosher salt (plus 1 tsp more)
1 tbs dried morels
1/4 cup red wine
2 teaspoons olive oil
1 tsp sweet paprika
1 tsp onion powder
1 tsp hot sauce
1/2 black pepper
1 tbs tamari
1 tsp Worcestershire sauce
1 bay leaf (plus additional bay leaf for potatoes)
2 medium onions
3 medium carrots
1 lb green beans
3 cloves garlic
1 tbs tomato paste
1 teaspoon dried thyme
2 tbs butter
2 tbs flour
1 cup beef broth
1 cup frozen peas
1 cup lima beans
1 cup corn
3 pounds Yukon gold potatoes
1 tsp black peppercorns
2/3 cup butter milk
2/3 cup half and half
1/4 cup butter (plus 2 tbs more)
1 tbs garlic powder
1/4 tsp cayenne
2 egg yolks
1 tsp spicy smoked paprika

Directions

Pre-heat your oven to 350 degrees F.
Cut your short rib into small bite size pieces. In a food processor mince the mushrooms into rice grain size pieces. In a small bowl, soak the morels in the red wine.
In a large skillet over medium high heat, add the olive oil and the minced mushrooms. Cook the water out of the mushrooms, about 3-5 minutes, and add the short rib, season with 1 tsp kosher salt. Cook the short rib, scraping the bottom of the skillet to prevent the mushrooms from burning, until meat begins to brown. Remove morels from the red wine, chop and add to the skillet, deglaze the skillet with the red wine scraping off any fond off the bottom of the pan.
Add the sweet paprika, onion powder, hot sauce, tamari, Worcestershire, and one bay leaf to the skillet, stir to combine.
Dice the onion and carrot and add to the skillet, cook until onion becomes translucent. Cut green bean into thirds and mince the garlic, add to the skillet with the tomato paste, thyme, butter, and flour, stir to combine and cook for 1-2 minutes before adding the beef stock and bringing to a boil to thicken.
Once broth has thickened, remove the skillet from heat and stir in the lima beans, corn, and peas. Transfer to a casserole dish.
For the potatoes, peel, chop, and rinse the potatoes under cold water. In a large stock pot with heavily salted cold water, add the rinsed potatoes, peppercorns, and bay leaf. Bring to a boil and cook for 12-13 minutes or until potatoes can easily be pierced with a knife. Drain the potatoes and remove the peppercorns and bay leaf. In a small pot, heat the buttermilk, half and half, butter, cayenne, and garlic powder. Press the potatoes through a ricer and begin folding in a third of the buttermilk mixture with one of the egg yolks, once incorporated repeat with an additional third of the buttermilk mixture and egg yolk, and if needed the additional third of the buttermilk mixture if the potatoes are still too thick, taste adjust for seasoning. Spread the potatoes on top of the meat and vegetable mixture in the casserole pan and top with paprika and pea sized dots.
Bake casserole for 35 minutes. Remove from oven and allow to cool for 10-15 minutes before cutting.
Serve.