Mary Berry’s Cottage Pie with Dauphinoise Potatoes

There is nothing more comforting than cottage pie. Simple, tasty and not particularly healthy, unless accompanied by a side of vegetables. It’s no secret that I am a fan of Mary Berry, and the queen of all things comforting has this pretty tasty and artery clogging cottage pie. Rich meaty mince sauce topped with a creamy, cheesy dauphinoise, what’s not to like!

This dish is a good one to make ahead of time, and the meat element can be made and frozen. It’s not advisable to freeze with the potato topping as the cream could separate and become runny when defrosting. But the meat is the more time consuming part, so always a good option for bulk cooking.

Mary Berry’s Cottage Pie with Dauphinoise Potatoes

Ingredients (serves 6 – 8)

1 tbsp oil
900g minced beef
2 onions, chopped
4 sticks celery, diced
50g plain flour
250ml red wine
300ml beef stock
2 tbsp Worcestershire sauce
2 tbsp light muscovado sugar
1 tbsp chopped thyme
250g small brown chestnut mushrooms, sliced
dash of gravy browning (optional)
salt and pepper
1.5kg King Edward potatoes, peeled and sliced into 4mm slices
150ml double cream
100g strong cheddar, grated


  • In a frying pan heat up the oil and add in the beef. Cook until cooked, then using a slotted spoon remove the mince and set aside in a bowl.
  • Add the onions and celery to the pan and fry until beginning to soften then return the beef to the pan.
  • In a bowl whisk together the flour and wine, stir in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme.
  • Bring to the boil and stir until thickened
  • Add the mushrooms (and gravy browning if liked) and season with salt and pepper
  • Cover with a lid and simmer for 45 minutes.
  • Cook the potato slices in boiling salted water for 4 – 5 minutes – they need to be soft but not fully cooked.
  • Drain the potatoes and leave to cool slightly.
  • Preheat the over to 220C/425F/Gas 7 (200C fan)
  • Place the cooked meat into a 2.4l ovenproof shallow dish
  • Arrange a layer of the potato on top of the mince and pour over half of the cream
  • Season, then place the remaining potato on top.
  • Pour over the remaining cream and scatter the cheese over the top
  • Bake in the oven for 30 minutes or until golden and bubbling

Serve with a side of vegetables or just on its own! Not sure mine is as pretty as Mary’s but it was pretty damn tasty!