Cottage Pie de Boeuf Braisé – recipe from Buckingham Palace
(This is a form of Shepherd’s Pie and is a wonderful way to use up leftover roast.)
1/4 lb. chopped and coarsely minced cold braised beef from which fat and skin have been carefully removed
1 onion, finely chopped
1/2 oz. dripping
1/4 pint good gravy or thin tomato sauce
1 tsp. flour
Ingredients for the Topping:
3/4 lb. freshly boiled potatoes
1. Puree the potatoes until they are light, white and creamy. Add some milk, butter and seasonings to taste. Heat the drippings in a saucepan, then add the chopped onion, cover and allow to soften slowly. Then add the flour, allowing it to colour, then pour on the gravy. Bring to a boil, season and simmer a few minutes. Remove from the heat and mix in the meat. Add more gravy if necessary to ensure meat is well moistened.
2. Put into a pie dish and lay the potatoes on top, leaving a rough surface. Dot with small knobs of butter and bake quickly in a 400 F oven. When brown and crusty remove.