British dinner recipes don’t get much more traditional than a cottage pie, but the classic version can get tiresome.
Those looking to spice up this common dish can do so with Mary Berry’s delicious recipe that replaces the fluffy mashed potato topping.
The beloved chef prefers to top her cottage pie with creamy potato dauphinoise instead.
Sharing her recipe from her book Mary Berry Cooks, Mary described the dish as a “luxury” version that’s “so much smarter than the usual cottage pie, and is perfect for casual supper parties too”.
While the meaty pie takes between one and two hours to cook, it can be prepared in as little as 30 minutes.
Method
Place a frying pan over high heat on the stove, pour the oil then add the beef. Stir continually until nicely golden-brown all over.
Use a slotted spoon to remove the mince from the pan and set aside. Meanwhile, add the onions and celery to the pan and fry until they soften.
Return the beef to the pan and continue to cook everything over low heat before making a start on the stock mixture.
Whisk the flour and wine together in a bowl to form a smooth paste, then whisk in the stock and add it to the pan with the Worcestershire sauce, sugar and thyme.
Bring everything to a boil, stirring until thickened, then add the mushrooms and season with salt and pepper.
Cover with a lid and simmer for 45 minutes, or until the mince is tender. After this, check the seasoning and add more salt and pepper if necessary.
Peel and slice the potatoes into 4mm slices, then cook in boiling salted water for about four to five minutes until soft. Drain carefully into a colander and leave to cool a little. Mary warned: “If the potatoes are too hard they will be waxy and the cream will run off them.”
Tip the cooked meat into a 2.4 litre/four-pint ovenproof shallow dish, then preheat the oven to 220C. Arrange a layer of potato slices on top of the mince and pour over half of the cream.
Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Allow to bake in the oven uninterrupted for 30 minutes or until bubbling and golden on top.
