Mary Berry, the celebrated culinary expert, has shared countless comforting dinner recipes throughout her illustrious career, ranging from hearty beef ragu to classic lasagne. Now, she unveils an elevated version of cottage pie, topped with luxurious dauphinoise potatoes, which has garnered over 38 ratings on BBC Food. This innovative dish bakes in a remarkably quick 30 minutes, making it an ideal choice for busy weeknights or casual supper parties.
Recipe Overview
The recipe description highlights that Mary Berry elevates the traditional cottage pie to new luxury levels with the addition of dauphinoise potatoes. It is described as much smarter than the usual cottage pie, perfect for entertaining or family meals. According to reports from the Express, this dish feeds six to eight people, and the mince mixture can be prepared one to two days in advance, allowing for convenient meal planning.
Ingredients
- One tablespoon of oil
- 900g beef mince
- Two onions, chopped
- Four sticks of celery, diced
- 50g plain flour
- 250ml red wine
- 300ml beef stock
- Two tablespoons of Worcestershire sauce
- Two tablespoons of light muscovado sugar
- One tablespoon of 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
Method
- Warm the oil in a hot frying pan and add the beef. Stir over high heat until golden brown.
- Using a slotted spoon, move the mince from the pan onto a plate and set aside.
- Add the onions and celery to the pan and fry until starting to soften. Return the beef to the pan.
- Combine the flour and wine in a bowl until smooth. Whisk in the stock, then add it to the pan with the Worcestershire sauce, sugar, and thyme.
- Bring to the boil, stirring until thickened, then add the mushrooms and, if desired, the gravy browning. Season with salt and pepper.
- Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and adjust with salt and pepper to taste.
- Cook the potato slices in boiling salted water for four to five minutes. Drain carefully into a colander and leave to cool slightly. Ensure the potatoes are soft to avoid a waxy texture.
- Transfer the cooked meat into a 2.4L shallow ovenproof dish and heat the oven to 220C/200C Fan.
- Layer potato slices over the mince, then drizzle half the cream across. Add the remaining potatoes on top, seasoning as you go.
- Drizzle the remaining cream over, and scatter the cheese across the surface.
- Place in the oven for approximately 30 minutes, or until golden and bubbling.
This recipe not only offers a delicious and comforting meal but also showcases Mary Berry's expertise in creating accessible yet sophisticated dishes. The combination of rich beef mince and creamy dauphinoise potatoes makes it a standout option for any occasion.
