MONT MÉZNEC COTTAGE PIE WITH CHANTERELLES

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Credit: Pierre Monetta
Ingredients (4 people)

Meat

  • 1 kg beef brisket
  • 500 g beef brisket
  • 500 g beef round
  • 3 carrots
  • 1 leek
  • 3 celery ribs
  • 1 bouquet garni
  • 3 yellow onions
  • 3 cloves
  • Grey rock salt
  • Peppercorns

Breadcrumbs

  • 1 250 g loaf of sandwich bread

Chanterelles

  • 500 g medium chanterelles
  • 2 shallots
  • 1/2 bunch parsley
  • 1 drizzle olive oil

Mashed Potatoes

  • 1 kg Bintje potatoes
  • 20 cl heavy cream
  • 20 cl milk
  • 200 g butter
  • Rock salt

Instructions

Step 1: Meat

Peel the carrots and dice them. Wash the leek and celery and cut them into chunks. Halve the onions without peeling them and char them in a pan. Place the pieces of meat in a heavy-bottomed pot and cover with water. Bring to a boil and skim. Season with salt, peppercorns, and cloves. Add the carrots, leeks, celery, bouquet garni, and charred onions. Cook for about 6 hours over a low heat. Remove the meat and shred by hand into a bowl. Season to taste, then place the meat in a 2 cm layer in a casserole dish.

Step 2: Breadcrumbs

Remove the crust from the sandwich bread, cut it into pieces, and dry them in the oven for 1 hour at 100 °C (th. 3-4). Once they’re nice and dry, put them through the food processor to make breadcrumbs.