Mary Berry Cottage Pie

There are meals that feed your belly, and then there are meals that feed your soul. For me, cottage pie is the latter — especially this one.

My mum used to make cottage pie on Monday nights, using up Sunday’s roast beef, minced by hand through a clunky old metal grinder clamped to the table. We’d sit by the fire, telly humming low in the background, and that first forkful — creamy potato, rich gravy-soaked beef — would make the whole world feel alright again.

Mary Berry’s take on this classic feels just right. It’s richer than the basic version (cheese and cream in the topping, thank you very much), but it never loses that humble, comforting essence. If anything, it reminds me why British food can be magic when done with care.

Ingredients

• 1 tbsp oil
• 900g beef mince — I go for 15% fat for the richness.
• 2 onions, chopped — adds sweetness when softened.
• 4 sticks celery, diced — earthy and savoury.
• 50g plain flour — to thicken the filling.
• 250ml red wine — brings warmth and body.
• 300ml beef stock — base of the gravy.
• 2 tbsp Worcestershire sauce — tangy and salty hit.
• 2 tbsp light muscovado sugar — just a hint of sweetness.
• 1 tbsp chopped thyme — fresh if you’ve got it.
• 250g chestnut mushrooms, sliced — deeper flavour than white mushrooms.
• Dash of gravy browning (optional)
• Salt and pepper
• 1.5kg King Edward potatoes, sliced into 4mm rounds — these go soft and golden.
• 150ml double cream — decadent, and so worth it.
• 100g strong cheddar, grated — for a melty, golden top.

How to Make It

1. Brown the beef in hot oil over high heat until it’s deep brown — don’t rush this step. Flavour lives in those crispy bits.
2. Remove the mince and soften the onions and celery in the same pan. Use their moisture to scrape up the lovely browned bits.
3. Return the beef. Whisk the flour and wine into a paste and stir it in. Add stock, Worcestershire, sugar, thyme. Stir well.
4. Let it simmer for 5 mins, then add mushrooms and a dash of gravy browning if you like it richer looking. Cover and simmer 45 mins.
5. Meanwhile, boil the potatoes in salted water for 4–5 minutes, just until tender. Don’t overcook or they’ll fall apart. (I’ve made that mistake and ended up with mashed topping instead — still delicious, but not the plan.)
6. Preheat the oven to 220°C (200°C fan).
7. Spoon the meat into a 2.4L shallow baking dish. Layer with half the potatoes, season, pour over half the cream. Repeat with remaining potatoes, cream, and all the cheese.
8. Bake 30 minutes until bubbling and golden. Let it sit 10 mins before diving in — if your family lets you.

Common Mistakes

Why is my filling too watery?
You likely didn’t simmer it long enough. The liquid needs time to reduce.

Why are my potatoes tough or rubbery?
Probably under-boiled or sliced too thick. 4mm is your sweet spot.

Can I skip the wine?
Yes, but it adds depth. Swap for extra stock and a splash of balsamic if you want to mimic the richness.

My pie tasted bland — what happened?
Season each layer. That means the meat, the potatoes, even the cream. Salt is your friend here.

I ended up with dry beef. Why?
You might’ve overcooked it before it had liquid to soak in. Brown quickly and let it simmer gently after adding the sauce.

Storage and Reheating

• Fridge: Keeps beautifully for 3 days.
• Freezer: Assemble but don’t bake. Freeze up to 3 months, wrapped tight.
• Reheating:
  • Oven: Best method. 180°C for 25–30 mins, covered.
  • Microwave: Fine for slices. Medium heat, covered, 2–3 mins.
  • Stovetop: Slice and gently heat in a covered pan — fiddly, but works.

What to Serve It With

• Buttered peas — classic and clean.
• Green beans or cabbage — balance the richness.
• A cold beer or a glass of red — this isn’t diet food. It’s joy food.

FAQ

Can I make this gluten-free?
Yes — swap the plain flour for cornstarch or a GF flour blend.

Can I use sweet potatoes?
You can, but it’ll be sweeter and softer. Try mixing with regular spuds.

Is this the same as shepherd’s pie?
Nope. Shepherd’s pie uses lamb. Cottage pie is made with beef.

Can I prep this ahead?
Absolutely. Assemble, cover, and refrigerate up to a day before baking.

Try More Recipes

• Mary Berry Sweet And Sour Chicken
• Mary Berry Yorkshire Curd Tart
• Mary Berry Chilli Con Carne