2023-09-08 12:00:02
Tour d’argent style shepherd’s pie. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE
For 6 persons
3 large beef cheeks, 3 carrots, 2 stalks of celery, 2 yellow onions, 1 l of red wine, 50 g of butter, 3 peeled garlic cloves, 1 tbsp. at s. tomato paste, 25 cl of brown veal stock (or chicken stock), 1 ribbon of orange zest, 1 bouquet garni, 10 peppercorns, chopped parsley, salt and freshly ground pepper.
For the mash: 400 g of mashed potatoes (bintje or agria type), 100 g of butter, 50 g of milk, salt.
For the breadcrumbs: 100 g of breadcrumbs, ½ clove of chopped garlic, 10 g of grated Comté cheese.
Read also: André Terrail: “When a dish is well made, it cannot be bad”
The preparation
Peel and wash the carrots, celery and onions. Cut 1 carrot, 1 onion and 1 stalk of celery into fine brunoise, cut the rest into large mirepoix. Chop the garlic cloves. In a cast iron casserole dish, heat half the butter, salt the beef cheeks and brown them. Add the mirepoix and garlic, sweat for 5 minutes, add the tomato paste. Add the red wine, bring to the boil, add the stock or broth. Add the orange zest, bouquet garni and pepper. Bring to a simmer, cover and bake at 140°C for 3 hours.
Meanwhile, cook the potatoes in boiling water for about 30 minutes, peel them while they are still hot. Pass through a potato masher, add the butter and milk, and add salt. In a frying pan, sweat the brunoise in the remaining butter, add salt and cook covered until the vegetables are slightly crunchy. When the cheeks are tender, take them out and filter the cooking juices. Reduce the juice. Shred the beef cheeks with your fingertips. Coat the shredded meat with the reduced juice, add the parsley. Adjust seasoning. Arrange the meat at the bottom of a serving dish, sprinkle with the cooked brunoise, cover with the mash. Sprinkle with breadcrumbs and bake for a few minutes to obtain a nice golden crust.
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