Mary Berry has shared her take on the classic cottage pie, featuring an unexpected addition that elevates the dish. The recipe, featured in the first episode of her BBC series Mary at 90: A Lifetime of Cooking, combines tender slow-braised beef with a creamy cauliflower and potato mash.
The cookery legend describes the dish as a 'comforting twist' on a traditional favourite, perfect for batch cooking or a family weekend meal. The recipe serves six to eight people and requires a 1.75-litre ovenproof dish.
To prepare, brown diced beef in batches in a large flameproof casserole, then set aside. Fry bacon and onions in the same pan, add garlic and mushrooms, and stir in tomato purée. In a separate bowl, blend flour with wine, then add stock and redcurrant jelly to the pan. Return the beef, season with salt, pepper and bay leaves, and bring to a boil. Cover and cook in the oven at 160C (140C fan) for 1.5 to 2 hours until the beef is tender.
For the topping, boil potatoes in salted water for 10-12 minutes, then add cauliflower and cook for a further 5-6 minutes until soft. Drain, mash with milk and butter, and season. Spoon the beef into the dish, top with the mash, rake with a fork, and sprinkle with cheddar cheese. Bake at 200C (180C fan) for 40-45 minutes until golden and bubbling. Serve with steamed vegetables.
