Mary Berry Shepherd’s Pie Dauphinoise Recipe

This Mary Berry Shepherd’s Pie Dauphinoise is a real treat for a sophisticated Sunday lunch and so easy to make! No fussy techniques required, just layer the creamy sliced potatoes over the savory lamb and let the oven work its magic to create a bubbling, decadent, and perfectly golden-crusted masterpiece. Make it once and you’ll never go back to standard mashed potato toppings again! It’s delicious with a side of steamed savoy cabbage, a pile of honey-glazed parsnips, a glass of full-bodied red wine, a dollop of mint sauce; in fact most things.

Mary Berry Shepherd’s Pie Dauphinoise Recipe Ingredients

For the Lamb Filling:

• 750 g (1.6 lbs) minced lamb
• 1 tablespoon sunflower oil
• 2 large onions, finely chopped
• 2 large carrots, diced small
• 2 sticks celery, finely diced
• 2 tablespoons plain flour
• 1 tablespoon tomato puree
• 1 tablespoon Worcestershire sauce
• 1 tablespoon redcurrant jelly (the secret for richness!)
• 400 ml lamb or beef stock
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper

For the Dauphinoise Topping:

• 1 kg (2.2 lbs) Maris Piper or King Edward potatoes
• 300 ml double cream
• 100 ml whole milk
• 2 cloves garlic, crushed
• 100 g Gruyère or sharp Cheddar cheese, grated
• Salt and pepper, to taste

How To Make Mary Berry Shepherd’s Pie Dauphinoise Recipe

1. Brown the lamb: Heat the sunflower oil in a large, deep frying pan over a high heat. Add the minced lamb and fry, breaking it up with a wooden spoon, until browned all over. Carefully drain off any excess fat from the pan.
2. Soften the vegetables: Add the onions, carrots, and celery to the lamb. Cook over a medium heat for 8 to 10 minutes until the vegetables are tender and the onions are translucent.
3. Simmer the base: Stir in the flour and cook for 1 minute. Add the tomato puree, Worcestershire sauce, redcurrant jelly, and thyme. Gradually pour in the stock, stirring constantly. Bring to a boil, then reduce the heat, cover, and simmer gently for 30 to 40 minutes until the sauce is thick and glossy.
4. Prep the potatoes: While the meat is simmering, peel the potatoes and slice them very thinly (about 2-3 mm thick). You can use a mandoline or a very sharp knife. Do not wash the slices after cutting, as you need the starch to help thicken the cream.
5. Infuse the cream: In a jug, whisk together the double cream, milk, and crushed garlic. Season with a little salt and pepper.
6. Assemble the layers: Preheat your oven to 190 C (170 C fan). Pour the lamb mixture into a large, deep ovenproof dish. Arrange the potato slices on top in slightly overlapping rows (like scales) until the meat is completely covered.
7. The creamy finish: Slowly pour the cream mixture over the potatoes, allowing it to seep down through the layers. Sprinkle the grated cheese evenly over the top.
8. Bake to golden: Bake for 40 to 45 minutes until the potatoes are tender (check with a knife) and the top is golden-brown and bubbling. Let it stand for 5 minutes before serving to allow the layers to set.

Recipe Tips

• Redcurrant Jelly: Don’t skip the redcurrant jelly! It doesn’t make the pie sweet; instead, it provides a professional depth of flavor and a beautiful glossy finish to the gravy that cuts through the richness of the cream.
• Potato Selection: Use floury potatoes like Maris Piper or King Edwards. They absorb the cream much better than waxy potatoes, resulting in a melt-in-the-mouth texture.
• Thin Slicing: The thinner the potato slices, the faster they cook and the more “elegant” the layers will look. If the slices are too thick, they may still be firm when the meat is done.
• Resting Time: Letting the dish rest for 5 minutes after taking it out of the oven is vital. It allows the cream to thicken slightly and prevents the sauce from being too runny when you serve it.

What To Serve With Mary Berry Shepherd’s Pie Dauphinoise?

This Mary Berry Shepherd’s Pie Dauphinoise Recipe is a rich, indulgent meal that needs a fresh or green pairing! Buttery Savoy Cabbage with Leeks is the quintessential choice for a classic British feel. For a balanced dinner, a side of Honey-Roasted Carrots adds a lovely sweetness that pairs perfectly with the lamb! A squeeze of Fresh Mint Sauce or a glass of Chilled Bordeaux pairs wonderfully with the garlic and cream notes.

How To Store Mary Berry Shepherd’s Pie Dauphinoise

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in the oven at 180 C for 15 to 20 minutes. Cover with foil if the cheese starts to brown too much.
• Freezing: This dish can be frozen, but the cream in the Dauphinoise topping can sometimes change texture slightly. Wrap tightly and freeze for up to 2 months. Thaw completely in the fridge before reheating.

Mary Berry Shepherd’s Pie Dauphinoise Nutrition Facts

• Calories: 640 kcal (per serving)
• Total Fat: 42 g
• Saturated Fat: 24 g
• Cholesterol: 110 mg
• Sodium: 580 mg
• Total Carbohydrates: 36 g
• Sugar: 8 g
• Protein: 34 g
• Fiber: 4 g

Nutrition information is estimated and based on a yield of 6 servings.

FAQs

Try More Recipes:

• Mary Berry Chicken And Bacon Pie Recipe
• Mary Berry Chicken and Ham Pie Recipe
• Mary Berry Chicken and Mushroom Pie Recipe

Mary Berry Shepherd’s Pie Dauphinoise Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 25 minutesRest time: minutesTotal time:1 hour 55 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:640 kcal Best Season:Available

Description

An elegant upgrade to the classic Shepherd’s Pie, featuring a rich lamb base topped with thinly sliced potatoes in a garlic and herb cream sauce.

Ingredients

• 750g minced lamb & 1 tbsp oil
• 2 onions, 2 carrots, 2 celery sticks
• 400ml stock & 1 tbsp redcurrant jelly
• 1kg floury potatoes (sliced thin)
• 300ml double cream & 100ml milk
• 2 cloves garlic & 100g Gruyère cheese

Instructions

1. Brown the lamb; sauté with onions, carrots, and celery until soft.
2. Stir in flour, stock, puree, Worcestershire sauce, jelly, and thyme.
3. Simmer for 30-40 minutes until the sauce is thick.
4. Layer thinly sliced potatoes over the lamb in an ovenproof dish.
5. Whisk cream, milk, and garlic; pour over the potatoes.
6. Sprinkle with cheese and bake at 190 C for 40-45 minutes.

Notes

• Do not wash the potato slices to keep the starch for thickening.
• Use a mandoline for perfectly even potato layers.
• The redcurrant jelly provides a professional “gloss” to the gravy.

Keywords:Mary Berry Shepherd’s Pie Dauphinoise Recipe