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Michelin-Style Cottage Pie with Duchesse Potatoes

This Michelin-style cottage pie is inspired by a two-Michelin-star version served at The Ritz. Instead of minced beef, slow-braised short rib and shin are used to create a deep, collagen-rich sauce full of flavour. Finished with a pomme duchesse–style potato topping, this elevated cottage pie delivers restaurant-quality texture, richness, and colour.
Michelin-Style Cottage Pie Recipe (Restaurant Method Explained)
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Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 10 minutes
Course Dinner, Main Course
Cuisine British, European
Servings 4 people

Equipment

  • Heavy-based casserole dish or Dutch oven
  • Large sauté pan
  • Fine sieve or drum sieve
  • Piping bag with star nozzle
  • Oven

Ingredients
  

  • 450 g beef short rib off the bone
  • 450 g beef shin off the bone
  • 1 tbsp olive oil
  • 600 ml red wine full-bodied
  • 500 ml beef stock
  • 1 bouquet garni leek greens, thyme, rosemary, bay
  • 30 g salted butter divided
  • 200 g shallots finely chopped
  • 200 g button mushrooms sliced
  • 3 carrots diced
  • 20 g tomato purée
  • 1.3 kg Estima potatoes
  • 50 g butter for potatoes
  • 3 egg yolks
  • black pepper to taste
  • nutmeg freshly grated
  • salt to taste

Instructions
 

  • Reduce the Red Wine: Pour the red wine into a saucepan and bring to a boil. Reduce by two-thirds over medium heat until the wine tastes slightly sweet and concentrated. Set aside.
  • Brown the Beef: Heat olive oil in a heavy casserole over medium-high heat. Season the beef shin and short rib generously with salt. Brown the meat on all sides until deeply golden. Proper browning is essential for flavour.
  • Slow Braise the Beef: Add the reduced red wine, beef stock, and bouquet garni to the casserole. Cover with a cartouche and lid, then transfer to a 150°C oven. Braise for 2½ hours until the meat is tender.
  • Sauté the Vegetables: In a separate pan, melt 10g butter and sauté mushrooms over medium-high heat until golden. Remove and set aside. Add another 10g butter and cook shallots over medium heat until soft and lightly golden. Add remaining butter, carrots, and tomato purée, cooking for several minutes until aromatic. Combine all vegetables and set aside.
  • Finish the Filling: Remove the beef from the oven and discard the bouquet garni. Pull the meat into chunks, then add the sautéed vegetables. Cover and return to the oven for 30 minutes. Season with salt and pepper, then allow to cool slightly.
  • Prepare Duchesse Potatoes: Bake whole potatoes at 180°C for 40 minutes until soft. Scoop out the flesh while warm and pass through a fine sieve. Fold in butter and egg yolks until smooth. Season with salt, pepper, and nutmeg.
  • Assemble and Bake: Spoon the beef filling into a pie or casserole dish. Pipe the duchesse potato evenly on top. Brush with clarified butter and bake at 180°C for 30 minutes, until golden and crisp.

Notes

🔹 Cooling the filling slightly before topping improves structure.
🔹 Roasting potatoes removes excess moisture, ensuring a crisp top.
🔹 This dish tastes even better the next day.
Keyword beef short rib cottage pie, duchesse potato topping, luxury cottage pie, Michelin cottage pie, restaurant style cottage pie
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