Mary Berry has shared a reinvented cottage pie recipe that swaps the traditional mashed potato topping for a creamy cauliflower and potato mash, adding a hidden vegetable for a 'comforting twist' on a classic family dinner.
The dish featured in the opening episode of Mary at 90: A Lifetime of Cooking on the BBC, where Berry revealed three recipes from her new book, including the cottage pie she prepares for her whole family. The recipe combines braised beef with a mash enriched with cauliflower.
A Comforting Twist on a Classic
The recipe notes describe the dish as a hearty beef stew topped with a creamy cauliflower and potato mash for a comforting twist on a classic. It is described as perfect for batch cooking or a weekend family meal, with the mash also working well with other slow-cooked dishes.
The recipe requires a 1.75-litre ovenproof shallow dish and serves six to eight people.
Ingredients for the Stew and Mash
For the stew, the dish uses three tablespoons of sunflower oil, 1kg of diced braising beef, 250g of roughly chopped smoked streaky bacon, two thinly sliced large onions, three finely grated large garlic cloves, 500g of halved chestnut mushrooms, three tablespoons of tomato puree, 55g of plain flour, 175ml of red wine, 450ml of beef stock, one to two teaspoons of redcurrant jelly, three bay leaves, and salt and freshly ground black pepper.
For the cauliflower and potato mash, the recipe calls for 1kg of floury potatoes, peeled and chopped into large cubes, 350g of cauliflower broken into florets, three tablespoons of milk, a knob of unsalted butter, and 100g of grated mature Cheddar.
How to Make Mary Berry's Cottage Pie
Preheat the oven to 160°C (140°C fan) and heat the oil in a large flameproof casserole or ovenproof pan over high heat. Fry the beef in batches until browned and sealed, then transfer to a large dish. Add the bacon and onions to the pan and fry for a few minutes, then add the garlic and mushrooms and fry for a few more minutes. Stir in the tomato puree.
Measure the flour into a small bowl and gradually whisk in the wine. Pour the stock into the pan and add the redcurrant jelly. Stir over the heat until boiling, then add the wine and flour mixture, blending well. Return the beef to the pan, season with salt and pepper, and add the bay leaves. Bring to the boil, cover, and transfer to the oven. Cook for one and a half to two hours, or until the beef is tender. Ladle the braised beef into the 1.75-litre shallow ovenproof dish and leave to cool.
Meanwhile, place the potatoes in a saucepan of cold, salted water. Bring to the boil and cook for 10 to 12 minutes. Add the cauliflower and continue boiling for five to six minutes, or until the vegetables are completely soft. Drain thoroughly, then return to the saucepan with the milk and butter. Mash together and season generously.
Spoon the mash over the beef, running a fork across the top, and scatter over the cheddar. Turn the oven up to 200°C (180°C fan) and bake for 40 to 45 minutes, or until the topping is golden and bubbling. Serve piping hot alongside steamed vegetables.
