Mary Berry’s cottage pie ‘elevates’ traditional recipe to ‘luxury levels’ (Image: Getty)
Cottage pie is a British food classic, with rich beef mince topped with buttery mashed potato.
It is filling, tasty, healthy, and makes for a delicious winter dinner.
, however, “elevates” the humble traditional to new “luxury levels” with dauphinoise potatoes.
The notes said: “It’s so much smarter than the usual cottage pie and is perfect for casual supper parties too.”
It serves six to eight people, and the mince can be frozen for up to three months.
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Ingredients:
One tablespoon of oil
900g beef mince
Two onions, chopped
Four sticks celery, diced
50g plain flour
250ml red wine
300ml beef stock
Two tablespoons of Worcestershire sauce
Two tablespoons of light muscovado sugar
One tablespoon chopped thyme
250g small brown chestnut mushrooms, sliced
Dash of gravy browning, optional
Salt and pepper
1.5kg King Edward potatoes, peeled and sliced into 4mm slices
150ml double cream
100g strong cheddar, grated
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Method:
Heat the oil in a hot frying pan and add the beef, stirring over high heat until golden brown. Remove the mince from the pan and add in the celery and onion, frying until beginning to soften. Then, return the beef to the pan.
Whisk the flour and wine together in a bowl to make a smooth paste. Whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar, and thyme.
Bring to a boil, stirring until thickened, then add the mushrooms and gravy, browning if using, seasoning it all with salt and pepper. Cover with a lid and simmer for 45 minutes or until the mince is tender.
The dauphinoise helps elevate the dish (Image: Getty)
Cook the potato slices in boiling salted water for about four to five minutes and then drain carefully before leaving to cool a little.
If the potatoes are too hard, they will be waxy, and the cream will run off them. Tip the cooked meat into a 2.4-litre dish and preheat the oven to 220C or 200C Fan.
Arrange a layer of the potato on top of the mince and pour over half the cream. Arrange the remaining potato on top, seasoning between the layers.
Pour over the remaining cream, sprinkle with cheese and then bake in a preheated oven for about 30 minutes, or until bubbling and brown.