# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Db3pe-jpXqu
- **Gondola URL:** https://gondola.cc/posts/68916774-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1c357c6c37.jpg
- **Posted:** 2026-08-10T18:24:25.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

The farewell meal request from our college kids before heading back to school!  This is THE meal to make so your kids start the year off with a bang!

Elevated Cottage Pie

• 5 lbs beef chuck, cut into 2” pieces
• 4 tbsp butter + 2 tbsp olive oil
• 3 carrots, 4 celery stalks + ½ red onion, roughly chopped
• 1 bottle dry red wine + 3 cups beef broth
• 2 heads garlic, halved
• 1 bunch Rosemary + thyme
• 3 tbsp olive oil
• 1 large yellow onion, 3 carrots + 5 celery stalks, diced
• 10 cloves garlic, minced
• 3–4 tbsp tomato paste
• 4 tbsp butter + 4 tbsp flour
• 1 tbsp red wine vinegar
• 8 lbs russet potatoes, peeled
• 2 cups whole milk
• 6 tbsp butter
• 1 cup Gruyère + ½ cup Parmesan
• Salt

1. Season beef generously with salt & pepper. Heat butter & oil in a large Dutch oven and sear beef in batches until deeply browned. Remove. Add the rough-cut carrots, celery and onion and cook 3–4 minutes.
2. Return beef to the pot. Add wine, broth, garlic and herbs. Bring to a gentle simmer, cover and braise at 325°F for about 3 hours, or until the beef is completely fork-tender and pulls apart easily.
3. Boil potatoes in salted water until tender. Drain and let steam dry 5 minutes. Rice or mash while hot, and fold in milk & butter until creamy but still moldable. Fold in ½ cup Gruyère and season to taste.
4. For the filling, sauté diced onion, carrots and celery in olive oil until completely softened. Add garlic, tomato paste & cook 2–3 minutes.
5. Remove beef from the braising liquid and shred. Strain the liquid, reserving it. Add beef to the vegetables and gradually add enough braising liquid to make a rich, moist filling. Simmer until slightly reduced.
6. Mash the melted butter and flour together into a smooth paste. Stir this &  the red wine vinegar into the beef & cook until the sauce coats the meat. Adjust salt, then pipe the mashed potatoes on top. Sprinkle with remaining Gruyère and Parmesan.
7. Bake at 400°F for about 30 minutes, until bubbling and golden. Broil for 1–3 minutes if needed for deeper color.  Rest 10–15 minutes before serving. Finish with chives if you like.
IB: cocolarkincooks 

#mealprep #dinnerideas #backtoschoolshopping #familytime #onepotmeals

## Stats

- **Views:** 678,725
- **Likes:** 48,119
- **Shares:** 0
- **Comments:** 1,162

## Tags

mealprep, backtoschoolshopping, dinnerideas, onepotmeals, familytime

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