This Mary Berry Cottage Pie with Dauphinoise Potatoes is a rich and comforting recipe, which features a savory beef mince filling and a luxurious, cheesy potato topping. It’s a “much smarter” version of the classic, perfect for a special family meal.
Mary Berry Cottage Pie with Dauphinoise Potatoes Ingredients
For the Cottage Pie Filling:
- 1 tbsp oil
- 900g (2lb) beef mince
- 2 onions, chopped
- 4 sticks celery, diced
- 50g (1¾oz) plain flour
- 250ml (9fl oz) red wine
- 300ml (½ pint) beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp light muscovado sugar
- 1 tbsp chopped thyme
- 250g (9oz) small brown chestnut mushrooms, sliced
- Salt and freshly ground black pepper
For the Dauphinoise Topping:
- 1.5kg (3lb 5oz) King Edward potatoes, peeled and sliced into 4mm slices
- 150ml (5fl oz) double cream
- 100g (3½oz) strong cheddar, grated
How To Make Mary Berry’s Cottage Pie with Dauphinoise Potatoes
- Brown the beef: Heat the oil in a hot, large frying pan or casserole dish. Add the beef mince and stir over a high heat until it is golden-brown. Use a slotted spoon to remove the mince from the pan and set it aside.
- Cook the vegetables: Add the onions and celery to the pan and fry until they begin to soften. Return the browned beef to the pan.
- Make the gravy: In a bowl, whisk the flour and red wine together to make a smooth paste. Whisk in the beef stock, then add this mixture to the pan with the Worcestershire sauce, sugar, and thyme.
- Simmer the filling: Bring the mixture to a boil, stirring until it has thickened. Add the mushrooms and season with salt and pepper. Cover with a lid and let it simmer gently for 45 minutes, or until the mince is tender.
- Prepare the potatoes: While the filling simmers, cook the potato slices in a large pot of boiling salted water for 4-5 minutes until they are just softened but not fully cooked. Drain them carefully and let them cool slightly.
- Assemble the pie: Preheat the oven to 220°C/200°C Fan/Gas 7. Tip the cooked meat filling into a large, shallow ovenproof dish. Arrange a layer of the blanched potato slices on top of the mince, then pour over half of the double cream. Season the potato layer.
- Top and bake: Arrange the remaining potato slices on top, pour over the remaining cream, and sprinkle evenly with the grated cheese. Bake for about 30 minutes, or until the top is golden-brown and the filling is bubbling.
Recipe Tips
- How to get the perfect topping? The key is to blanch the potato slices first. This ensures they will absorb the cream and cook through to become tender under the cheesy crust. If the potatoes are too raw, the cream will just run off them.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. The minced beef filling can be made 1-2 days in advance and stored in the fridge. Assemble the pie with the potato topping just before baking for the best results.
- What’s the best potato to use? Floury potatoes like King Edward or Maris Piper are ideal for a dauphinoise topping as they absorb the cream well and become soft and tender.
- How to get a rich, dark gravy? Don’t be afraid to let the mince get a really good brown color at the beginning. Scraping up all those browned bits from the bottom of the pan when you add the wine mixture is key to a deep, savory flavor.
What To Serve With Cottage Pie with Dauphinoise Potatoes
This is a very hearty and complete meal, but it’s traditionally served with simple green vegetables.
- Steamed green beans or broccoli
- Buttered cabbage or kale
- A simple green salad with a sharp vinaigrette
How To Store Cottage Pie with Dauphinoise Potatoes
- Refrigerate: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until the topping is crisp and the filling is hot.
- Freeze: It is not advisable to freeze the complete dish, as the cream-based potato topping can separate and become watery when defrosted. However, the cooked mince filling freezes perfectly for up to three months.
Cottage Pie with Dauphinoise Potatoes Nutrition Facts
- Serving Size: 1 serving
- Calories: 780 kcal
- Fat: 45g
- Carbohydrates: 45g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between cottage pie and shepherd’s pie?
Traditionally, cottage pie is made with minced beef, while shepherd’s pie is made with minced lamb. This recipe uses beef, making it a cottage pie.
Can I use a different cheese?
While a strong Cheddar is classic, you could also use Gruyère or a mix of Parmesan and mozzarella for a different but equally delicious cheesy topping.
Why did my potato topping not cook through?
This can happen if the potato slices are too thick or if they were not blanched for long enough before assembling the pie. Uniform, thin slices are key.
Try More Recipes:
- Mary Berry Individual Dauphinoise Potatoes Recipe
- Mary Berry Dauphinoise Potatoes Recipe
- Mary Berry Chicken and Mushroom Lasagne Recipe
Mary Berry Cottage Pie with Dauphinoise Potatoes Recipe
Description
A luxurious and comforting twist on a British classic, featuring a rich beef mince filling topped with creamy, cheesy dauphinoise potatoes instead of mash.
Ingredients
Instructions
- Brown the mince, then set aside. Sauté the chopped onions and celery until soft. Return the mince to the pan.
- Whisk flour and wine to a paste, then whisk in the stock. Add to the pan with Worcestershire sauce, sugar, and thyme. Bring to a boil until thick.
- Add the mushrooms and seasoning. Cover and simmer for 45 minutes.
- While the filling cooks, blanch the potato slices in boiling salted water for 4-5 minutes until just soft. Drain well.
- Preheat oven to 220°C/200°C Fan.
- Spoon the meat filling into a large ovenproof dish. Layer the potato slices on top, pouring over the cream and seasoning between layers.
- Sprinkle with the grated cheese.
- Bake for about 30 minutes until golden and bubbling.
Notes
- Blanching the potatoes before layering is the most important step for a tender, creamy topping.
- The meat filling can be made 1-2 days in advance, making this a great dish for entertaining.
- For the best flavor, use a good quality red wine that you would also enjoy drinking.
- Let the pie rest for 10 minutes before serving to allow it to set slightly.
Mary Berry Cottage Pie with Dauphinoise Potatoes Recipe
