This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post, so check out the post and the original recipe.
- 5 lbs Russet potatoes
- 1 stick + 6 TBSP butter, melted
- 3/4 cup Half and Half
- 8 oz Vermont Sharp cheddar, cubed
- 1 TBSP Vegetable oil
- 2.5 lbs Sirloin tips, cut into 1 inch cubes
- 1 TBSP Butter
- 1 onion, diced
- 1 tsp garlic, minced
- 3 TBSP flour
- 2 cups red cooking win
- 1 1/2 cups Beef stock
- 2-3 sprigs Thyme
- 1 TBSP strained tomatoes
- Salt and Pepper
- Make mashed potatoes ahead of time
- Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
- Add in melted butter, stir well
- Add in Half and Half, stir well
- Salt and pepper to taste
- Set aside and allow to cool, can refrigerate if needed
To make the Cottage Pie
- Preheat the oven to 400 F, grease a 9×11 baking dish
- In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
- Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
- Stir in the Flour and mix well. Add the beef back in.
- Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
- Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
- Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
- Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.