Hackfleischauflauf (a.k.a. Cottage Pie)

One of the dishes my Oma made often was Hackfleischauflauf, or Minced Meat Casserole. Basically, she was making Cottage Pie which isn’t German but has English roots. She made her Hackfleischauflauf using ground beef, onions, peas, carrots and topped it with mashed potatoes. Feeling a bit nostalgic today I decided to make a version of Oma’s Hackfleischauflauf using shaved ribeye, shallots, mushrooms, and carrots in a rich brown gravy.

Peel and quarter 3 pounds of Yukon gold potatoes. Place in a 6-quart saucepan of salted water. Bring to a boil and cook until tender, about 20 minutes.

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Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 2 pounds of shaved beef and sauté 3 minutes.

Add 3 diced shallots, 5 ounces sliced mini bella mushrooms, and 3 shredded carrots. Continue to sauté until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in 3 tablespoons flour, 2 tablespoons fresh oregano, 1 tablespoon fresh chopped parsley, and 1/2 ounce grated dark chocolate.

Yes, chocolate! It adds a richness and color to the gravy that is just superb!

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Stir in 1 3/4 cups beef broth. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a casserole dish.

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I also like to bake and serve in small individual cast iron skillets for a better presentation.

Drain potatoes. Using the same saucepan over medium-high heat bring 1 cup crème fraiche and 8 tablespoons butter to a simmer. Mix in the potatoes and mash with a potato masher. Salt and pepper to taste. Spread over beef mixture.

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Bake in a preheated 400°F oven for 25 minutes, or until top is browned. Remove from oven. Garnish with shoestrings (optional) and serve immediately.

You are going to want to serve this with a nice crusty bread so you can soak up every last bit of this gravy!. – Ella

Fancy Cottage Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients


• 2 pounds shaved ribeye
• 2-3 shallots, diced
• 5 ounces mini bella mushrooms, sliced
• 3 carrots, shredded
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh oregano
• 1/2 ounce dark chocolate, grated
• 1 1/2 cups beef broth
• salt and pepper to taste
• 3 pounds Yukon gold potatoes, peeled and quartered
• 8 tablespoons butter
• 1 cup crème fraiche
• salt and pepper to taste

Directions

  1. Preheat oven to 400°F.
  2. Meat Filling:
  3. Heat the olive oil a large skillet over medium heat. Add shaved beef and sauté 3 minutes. Add shallots, mushrooms, and carrots. Continue to sauté until meat is no longer pink, about 5 minutes. Mix in flour, oregano, and dark chocolate.
  4. Stir in the beef broth. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed.
  5. Spoon mixture into a casserole dish.
  6. Potato Topping:
  7. Place potatoes in a 6-quart saucepan of salted water. Bring to a boil and cook until tender, about 20 minutes. Drain.
  8. Using the same saucepan bring crème fraiche and butter to a simmer in a 2-quart saucepan over medium-high heat. Add back the potatoes and mash with a potato masher until smooth. Add salt and pepper to taste. Spread over beef mixture.
  9. Bake in preheated oven for 25 minutes, until top is browned.

 

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