Mary Berry’s unexpected twist to cottage pie makes it most comforting dinner ever

Upgrade your cottage pie game with this luxury twist.

The classic dish – believed to have originated in Scotland back in the 18th century – is a staple in many households across the UK. But, former Bake Off judge and celeb cook Mary Berry has given the humble recipe a fancy tweak by creating a dauphinoise potato topping. Still, you can whip this crowd-pleaser up in less than an hour – and can be half prepped the day before.

“Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes,” says BBC Good Food, who posted the chef’s recipe online. “It’s so much smarter than the usual cottage pie and is perfect for casual supper parties too.”

1.5 kg King Edward potatoes – peeled and cut into 4mm slices
900g Beef mince
250g Small brown chestnut mushrooms – sliced
100g Strong cheddar – grated
50g Plain flour
300ml Beef stock
250ml Red wine
150ml Double cream
2 tbsp Worcestershire sauce
2 tbsp Light muscovado sugar
1 tbsp Oil
4 Sticks of celery – diced
2 onions – peeled and chopped
Dash of gravy browning (optional)
Salt and pepper
Method

Heat the oil in a hot frying pan before adding in the beef. Stir over a high heat until golden-brown then remove the mince from the pan and set aside.
Add the onions and celery to the pan and fry until the vegetables have started to soften. Now, return the beef to the pan.
In a bowl, whisk together the flour and wine to make a smooth paste. Then, whisk in the stock and add it all to the pan along with the Worcestershire sauce, sugar, and thyme. Bring the stock to a boil, stirring until thickened, then add the mushrooms and gravy browning (optional).
Season to your preference with salt and pepper then cover with a lid and allow to simmer for around 45 minutes, or until the mince is tender. Check the seasoning again and add more S&P if necessary.

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Cook the potato slices in boiling salted water for around four-five minutes. Once soft, drain carefully into a colander and allow to cool for a little while. Make sure the potatoes aren’t too hard – otherwise the cream will simply run off them.
Tip the cooked meat into a 2.4 litre ovenproof shallow dish. Preheat the oven to 220C/ Gas Mark 7. Arrange a layer of the blanched poraotoes on top of the mince and pour over half the cream.
Add the remaining potaot on top, seasoning between the layers, and pour over the reaming cream. Lastly, sprinkle over the cheese and pop into the oven for around 30 minutes – or until golden-brown and bubbling.
Et voila! A luxury cottage pie guaranteed to impress your friends and family. Just make sure you cook the dish fairly quickly when the potato topping is added or the potatoes may discolour and the cream will sink into the meat.

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