@seattlehanddoc
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@seattlehanddoc The farewell meal request from our college kids before heading back to school! This is THE meal to make so your kids start the year off with a bang! Elevated Cottage Pie • 5 lbs beef chuck, cut into 2” pieces • 4 tbsp butter + 2 tbsp olive oil • 3 carrots, 4 celery stalks + ½ red onion, roughly chopped • 1 bottle dry red wine + 3 cups beef broth • 2 heads garlic, halved • 1 bunch Rosemary + thyme • 3 tbsp olive oil • 1 large yellow onion, 3 carrots + 5 celery stalks, diced • 10 cloves garlic, minced • 3–4 tbsp tomato paste • 4 tbsp butter + 4 tbsp flour • 1 tbsp red wine vinegar • 8 lbs russet potatoes, peeled • 2 cups whole milk • 6 tbsp butter • 1 cup Gruyère + ½ cup Parmesan • Salt 1. Season beef generously with salt & pepper. Heat butter & oil in a large Dutch oven and sear beef in batches until deeply browned. Remove. Add the rough-cut carrots, celery and onion and cook 3–4 minutes. 2. Return beef to the pot. Add wine, broth, garlic and herbs. Bring to a gentle simmer, cover and braise at 325°F for about 3 hours, or until the beef is completely fork-tender and pulls apart easily. 3. Boil potatoes in salted water until tender. Drain and let steam dry 5 minutes. Rice or mash while hot, and fold in milk & butter until creamy but still moldable. Fold in ½ cup Gruyère and season to taste. 4. For the filling, sauté diced onion, carrots and celery in olive oil until completely softened. Add garlic, tomato paste & cook 2–3 minutes. 5. Remove beef from the braising liquid and shred. Strain the liquid, reserving it. Add beef to the vegetables and gradually add enough braising liquid to make a rich, moist filling. Simmer until slightly reduced. 6. Mash the melted butter and flour together into a smooth paste. Stir this & the red wine vinegar into the beef & cook until the sauce coats the meat. Adjust salt, then pipe the mashed potatoes on top. Sprinkle with remaining Gruyère and Parmesan. 7. Bake at 400°F for about 30 minutes, until bubbling and golden. Broil for 1–3 minutes if needed for deeper color. Rest 10–15 minutes before serving. Finish with chives if you like. IB: @cocolarkincooks #mealprep #dinnerideas #backtoschoolshopping #familytime #onepotmeals
