Ox Cheek Cottage Pie With Celeriac Mash
Ox Cheeks are a deliciously tender cut of meat, making it perfect for a long and slow-cooked dish like Cottage Pie with seasonal celeriac mash.
Ox Cheek Cottage Pie With Celeriac Mash
Ox Cheeks are a deliciously tender cut of meat, making it perfect for a long and slow-cooked dish like Cottage Pie with seasonal celeriac mash.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 4 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 500g organic beef ox cheek
- 2 large shallots, finely diced
- 4 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 3 bay leaves
- 700ml hot beef stock / organic beef broth
- 200ml red wine
- 1 tbsp plain flour
- 2 tbsp olive oil
- salt/pepper
- 500g celeriac, peeled and cut into cubes
- 25g butter
Method
- Preheat oven to 160°C/320°F/Gas Mark 3
- Remove any sinew from ox cheeks and pat dry with kitchen paper. Season well with sea salt and back pepper.
- Heat olive oil in a large casserole pot with a lid and brown the ox cheeks on all sides. Remove from the pot and set aside.
- Keep the casserole dish on the heat and add the chopped shallots, garlic, carrots and bay leaves. Keep stirring for around 5 minutes before adding the ox cheeks back to the pot.
- In a saucepan on a medium heat, add the red wine, bring toa simmer and allow to reduce by around two thirds. Add the flour and whisk well until there are no lumps.
- Add the hot beef stock to wine, mix well and then add the hot liquid to the casserole dish.
- Place casserole dish in oven, cover with lid and cook for around 4 hours till ox cheeks are tender and fall apart with a fork. Top up with beef stock if the mixture begins to dry out.
- To make mash, place celeriac into a pan, fill with salted water and boil for 15 minutes till tender.
- Mash with butter and season to taste.
- To assemble, place the slow cooked ox cheek mixture in a pie dish, top with the piped celeriac mash and cook in oven till the top is cripsy and golden.
Other recipe ideas
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Fish pie is the ultimate comfort food, creamy sauce packed with fresh fish, topped with fluffy potatoes.
24/10/17 Recipe
Steak & Stilton Pie
The traditional pie
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.