Autumn has arrived, bringing with it a chill in the air that has everyone craving something rich and comforting to stave off the cold.
Cottage pie, a British culinary staple brimming with succulent mince, buttery veggies and a scrumptious layer of melted cheese, is the epitome of a hearty autumn meal. While nothing quite compares to the satisfaction of tucking into a filling lasagne, savoury bangers and mash, or a sumptuous warming stew, a cheesy cottage pie stands out as an ideal choice for those brisk autumn days.
Cooking icon Mary Berry has taken this simple dish up a notch by adding a layer of dauphinoise potatoes, resulting in an even creamier delight. This slow-roasted cottage pie ensures both meat and vegetables are cooked to perfection, yet it's surprisingly straightforward to prepare.
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Mary Berry first introduced her take on the cottage pie to audiences via the BBC, where she was praised for transforming the classic pie into "new luxury levels." She said: "It's so much smarter than the usual cottage pie and is perfect for casual supper parties too."
How to make Mary Berry’s cottage pie Ingredients- 1.5kg of sliced potatoes (3lb 5oz)
- 900g of beef mince (2lb)
- 50g of plain flour (1¾oz)
- 250g of sliced chestnut mushrooms
- 100g of grated cheddar (3½oz)
- 250ml of red wine (9fl oz)
- 300ml of beef stock (½ pint)
- 100ml of double cream (5fl oz)
- Two chopped onions
- Four diced sticks of celebrity
- Two tablespoons of Worcestershire sauce
- Two tablespoons of light muscovado sugar
- One tablespoon of chopped thyme
- Salt and pepper
- Olive oil (for cooking)
Kitchen equipment:
- Pan with lid
- Pot
- Slotted spoon
- Mixing bowl
- Colander
- 2.4-litre ovenproof shallow dish (4 pints)
To begin, cook the beef mince. Heat up oil in a frying pan and add your beef mince. Cook on a high heat until a golden brown colour. Use a slotted spoon to remove the mince and set it aside for now.
Next, add the onions and celery to the pan and cook until the vegetables begin to soften, then add the beef mince to the pan again. Add the wine and flour to a bowl and mix until it becomes a smooth paste. Add in the stock and mix until fully combined. Add to the pan along with the sugar, thyme and Worcestershire sauce.
Bring the minced beef mixture to a boil and keep stirring until the sauce has thickened. Add the mushrooms plus the salt and pepper seasoning. Let it simmer for 45 minutes or until minced beef is fork tender.
Now it is time to make the potato topping. Add the sliced potatoes to a pot of salted boiling water and cook for around five minutes or until the potatoes have softened. If the potatoes are hard then they will not aboard the cream when placed later. Drain the potatoes using a colander and then leave to cool.
Preheat the oven to 220C (or 425F). Once both the beef mixture and potatoes are ready, add the beef mixture to your ovenproof dish. Place a layer of potato on top and pour half of the cream on the potatoes. Make sure to place the rest of the potatoes on top and season generously between layers. Then add the remaining cream and also add the grated cheese on top.
Let it cook for around 30 minutes for until the top is golden brown, and then your warming cottage pie is ready to serve.
