Rump Steak Cottage Pie
A classic dinner but let’s make it faaaaancy ✨ Try this rump steak cottage pie for an exciting twist.
I love a cottage pie as it just feels so homely and a little bit nostalgic, but when I was a kid, I swear we went through a cottage pie obsession and it was made weekly for a good few years. I needed a bit of a break tbh and now I’ve revisited the obsession and I’m not sad about it.
Veggie version?
If you’re looking for a vegetarian alternative, simply swap out the beef for a tin of lentils and bulk out with some other vegetables like mushrooms and squash. Rinse off your lentils and add them to the sauce when you have added the tomato puree and wine. I go for this version if I fancy a meat break or if I’m looking for a more budget friendly version.
For more dinner inspo, check out more of my recipes here.
Ingredients
- 500g rump steak, cut into large cubes
- 2 tbsp plain flour
- 1 brown onion, peeled and chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 tbsp tomato paste
- 1 tbsp wholegrain mustard
- 250ml red wine
- 300ml beef stock
- 2 sprigs rosemary, thyme and 2 bay leaves
- 3 large maris pipers, peeled and sliced into 1 inch rounds
- 75g butter
- 200ml double cream (you may need more or less depending on your potatoes)
Method
- Season your flour with salt and pepper and toss in the steak cubes to coat. Get a large saucepan nice and hot with a good glug of vegetable oil, then colour off the steak until golden brown.
- Remove the steak from the pan and add a dash more oil, then chuck in the carrots and onions to colour off. Give them a head start and then add in the garlic. Cook for 2-3 minutes until fragrant and season generously. Next add the tomato puree and cook out for 1-2 minutes. Add the beef back into the pan.
- Spoon in the mustard and pour in the red wine to deglaze the bottom of the pan. Let that bubble away until it is nearly all gone, then pour in the beef stock and add in the fresh herbs.
- Simmer for 25-30 minutes on a medium heat to let the sauce thicken and reduce. Get your potatoes into a large pan of salted water and bring them to a boil. Cook for 15-20 minutes until knife tender and drain. Keeping them in the strainer, put a clean teatowel over the top and let steam dry for 5-10 minutes - this is the secret to perfect dry potato.
- When your potatoes have steamed dry, use the back of a spoon or a spatula to push the potatoes through a sieve with a few cubes of the butter to get a smooth mash. Warm up the cream in a small pan or in the microwave. Slowly fold in the rest of the butter and gradually add in the warmed cream until you get to your desired consistency. Season well with salt and pepper.
- Scoop your filling into either a large oven dish or some smaller individual oven safe pots and top with a big dollop of the creamy mashed potato, making sure to use a fork to make plenty of little crispy bits, we all know they’re the best bit. Sprinkle with a bit of grated cheese if you fancy and whack it in the oven for 15-20 minutes until it’s bubbling and brown on the top.