This dish is a mix of shepherd’s pie, beef bourguignon and French onion soup, topped with tater tots.Julie Van Rosendaal/The Globe and Mail
During the bleak midwinter months, I want to exclusively eat warm, comforting things: stews, braises, pastas … anything saucy, and topped with cheese or crispy potatoes, that I can eat out of a bowl, with a spoon, curled up on the couch. Preferably something that can simmer all afternoon, warming the house with aromas of what’s for dinner.
On one recent -20 degree day, I came up with an amalgamation of shepherd’s pie, beef bourguignon and French onion soup, with tater tots for good measure – and less work than a mashed potato topping.
With the price of beef continuing to rise, this is a good way to stretch a small quantity further – or it can be made entirely vegetarian or vegan with extra onions, lentils and mushrooms.
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For a plant-based version: Skip the beef, double (or triple) the onions and cook them on the stovetop until deep golden. Carry on with the recipe and after adding the stock, stir in about a cup of cooked or canned drained lentils and bring the mixture to a simmer until it reduces slightly and thickens, then add the sautéed mushrooms.
Or if you want it to be more in the style of shepherd’s pie: Add a chopped carrot or two as the onions are turning golden, and stir in a cup of frozen peas before the final baking.
Make a plant-based version of this rich and warming dish by skipping beef and adding lentils.Julie Van Rosendaal/The Globe and Mail
French Onion Bourguignon Pie
A shallow, wide braising dish that can go from stovetop to oven is perfect here, so any browned bits on the bottom of the pan are incorporated into the gravy. If you have an ideal pot but no lid, cover it tightly with foil. Instead of tots, you could top your braise with mashed potatoes or a puff pastry top.
- Canola, olive or other vegetable oil, for cooking
- 1-2 lbs chuck or other stewing beef, cubed (optional)
- Salt, to taste
- 2 large onions, chopped or halved and thinly sliced
- 1-2 garlic cloves, crushed
- A big squeeze or spoonful of tomato paste (about 2 tbsp)
- A splash of red wine (about a cup, optional)
- 2 tbsp flour
- 3-4 cups stock (beef, chicken, onion or vegetable)
- 1 tbsp (approximately) Worcestershire
- A sprig of rosemary or thyme
- Butter, for cooking
- 1 lb mushrooms, halved or sliced
- 2 cups grated Gruyère, extra-old cheddar or Gouda (optional)
- 3-4 cups potato tots
Preheat the oven to 325 F. In a shallow ovenproof pot – a Dutch oven or braising pot is ideal – heat a drizzle of oil and cook the beef, if you’re using it, until it browns on all sides. Transfer to a plate and add the onions to the pot. Cook for several minutes, sprinkling with salt, until they start turning golden. Add the garlic and tomato paste and cook for a few minutes, until the tomato paste thickens and darkens.
Return the beef to the pot, along with any juices that have accumulated on the plate. Sprinkle the flour overtop and stir to coat, then add enough stock – along with a generous pour of wine, if you like – to just cover the meat, along with about a cup of water, a shake of Worcestershire and a sprig of rosemary or thyme. Cover and put into the oven for about three hours, checking once or twice and adding more stock (or even water) if it has reduced too much.
After it has cooked for a few hours, set a large skillet over medium-high heat, add the butter and when it starts to foam, add the mushrooms. Cook for five to eight minutes, until they have released some moisture and are starting to brown.
Stir the mushrooms into the stew and top with grated cheese and tater tots. Turn the oven up to 375 F and return to the oven, uncovered, for 20-30 minutes, or until bubbly and golden.
Generously serves four or more.