Ingredients:

  • 2 tbsp (30ml) olive oil
  • 2 lb (900g) beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. ½ cup)
  • 4 cloves garlic, minced (approx. 1 tbsp)
  • 2 tbsp (30ml) tomato paste
  • 1 cup (240ml) dry red wine (like a Merlot or Cabernet Sauvignon)
  • 3 cups (720ml) beef broth (low sodium)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp (15ml) Worcestershire sauce
  • Salt and black pepper to taste
  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (packed) chopped fresh parsley
  • 2 tbsp (packed) chopped fresh chives
  • Salt and white pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the Dutch oven. Sauté until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  3. Pour in red wine and scrape up any browned bits from the bottom of the pot. Add beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce. Bring to a simmer.
  4. Return the seared beef to the pot. Ensure beef is mostly submerged in liquid; add more broth if needed. Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the beef is fork-tender.
  5. While the beef is braising, boil the potatoes in salted water until tender. Drain well.
  6. Return potatoes to the pot. Mash with milk and butter until smooth. Stir in parsley and chives. Season with salt and white pepper.
  7. Remove the bay leaf, rosemary, and thyme sprigs from the beef filling. Transfer the beef filling to the baking dish. Spread the mashed potato topping evenly over the beef.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Allow the cottage pie to cool slightly before serving. For make-ahead, cool completely, cover tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through, about 30-45 minutes.