Beef cheek shepherd’s pie

  • 2 packages beef cheek (2.2lbs)
  • 25gr flour
  • 40 gr onions, finely chopped
  • 1 clove garlic, finely chopped
  • 90ml red wine
  • 250 ml beef stock
  • Salt and pepper
  • 600gr potatoes, in pieces
  • 60gr butter
  • 200ml cream
  • 120gr carrots, in small cubes
  • 120gr celeriac, in small cubes
  • Cooking liquid (500ml)

Preheat oven to 275F, season cheeks with salt and pepper and flour them. Sear in a Dutch oven until golden on all sides. Set aside. Add onions and garlic to Dutch oven and sauté until soft, deglaze with wine  and add stock and cheeks and bring to a boil. Cover and place in oven for 3.5 hours until tender. Remove cheeks, break apart into small pieces and set aside. Keep leftover liquid (500ml). Cook diced carrots and celeriac in boiling salted water until tender, drain and set aside. Boil cut potatoes in salted water until cooked. Drain and air dry in colander before mashing. Heat cream and butter until reduced by a third and fold into potato mash. Season with salt and pepper. To assemble, place meat and veggies and gravy in bottom of ovenproof dish (9×9) and place mash over mixture to cover. Broil until golden brown and enjoy!

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