Braised Ox Cheek Cottage Pie Recipe

Cooking Directions

• STEP 1.Season the ox cheek with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 2.Transfer the ox cheek to a slow cooker and add onions, carrots, celery, garlic, thyme, and beef stock.
• STEP 3.Cook on low heat for 6-8 hours until the meat is tender and easily shredded.
• STEP 4.Remove the ox cheek from the slow cooker and shred it using two forks.
• STEP 5.In a separate pan, sauté onions, carrots, and peas until softened.
• STEP 6.Add the shredded ox cheek, tomato paste, Worcestershire sauce, and beef stock to the pan.
• STEP 7.Simmer for 10 minutes until the sauce thickens.
• STEP 8.Transfer the mixture to a baking dish and top with mashed potatoes.
• STEP 9.Bake in the oven at 180°C (350°F) for 25-30 minutes until the potatoes are golden and the filling is bubbling.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• For extra flavor, you can marinate the ox cheek in red wine and herbs overnight before cooking.
• If you don't have a slow cooker, you can braise the ox cheek in a Dutch oven or a heavy-bottomed pot on the stovetop.
• Feel free to add other vegetables like mushrooms or bell peppers to the filling for added texture and flavor.

Storage and Serving

• Leftover cottage pie can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the dish with foil and bake in the oven at 180°C (350°F) until heated through.
• Serve the cottage pie with a side of green salad or steamed vegetables for a complete meal.