This comforting and flavorful Mary Berry Cottage Pie with Grated Double Potato Topping features a rich, slow-cooked beef filling topped with a golden, cheesy crust made from both sweet and white potatoes. The combination of Port, sun-dried tomato paste, and herbs deepens the flavor of the meat, while the coarse-grated potato topping provides a satisfying texture and crispy finish. It takes just over 2 hours and serves 6. Serve it hot with buttered green beans or peas for a hearty, classic family dinner.
Mary Berry Cottage Pie with Grated Double Potato Topping Ingredients
- 2 tbsp sunflower oil
- 2 large onions, finely chopped
- 2 sticks celery, finely chopped
- 1 large carrot, finely chopped
- 1kg (2lb 4oz) lean beef mince
- 55g (2oz) plain flour
- 200ml (⅓ pint) Port
- 500ml (18fl oz) hot beef stock
- 1 tbsp sun-dried tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp chopped fresh oregano
- 2 bay leaves
- 1 tsp gravy browning (optional)
- 500g (1lb 2oz) sweet potatoes
- 750g (1lb 10oz) Maris Piper potatoes
- 55g (2oz) butter, melted
- 55g (2oz) mature Cheddar, grated
- Salt and freshly ground black pepper
How To Make Mary Berry Cottage Pie with Grated Double Potato Topping
- Preheat oven: Set to 160°C/140°C Fan/Gas 3.
- Cook base: Sauté onions, celery, and carrot in oil. Add beef and brown thoroughly.
- Build sauce: Sprinkle in flour, then stir in Port and hot stock until slightly thickened. Add tomato paste, Worcestershire sauce, oregano, and bay leaves.
- Bake filling: Cover and bake for 1–1½ hours until the meat is tender. Season, remove bay leaves, stir in gravy browning (if using), and spoon into a dish.
- Boil potatoes: Cook both types of potatoes in their skins until just tender. Cool, then peel.
- Grate and top: Coarsely grate potatoes, mix with melted butter, season, and spread over the filling. Sprinkle with cheese.
- Final bake: Increase oven to 200°C/180°C Fan/Gas 6. Bake for 30–35 minutes until golden and bubbling.
- Serve: Hot, with your favorite green vegetable.
Recipe Tips
- Grate, don’t mash: The grated potato topping gives more texture than traditional mash.
- Use Port or red wine: Both add richness to the beef sauce.
- Cool potatoes before grating: They’ll hold their shape better and grate easily.
- Prepare ahead: Can be assembled (without baking) up to 8 hours in advance.
- Freeze smart: Freeze the meat base separately and top with fresh potato when ready to cook.
What To Serve With Cottage Pie
Serve with green beans, peas, or sautéed kale. For added indulgence, add a dollop of horseradish or a spoonful of pickled red cabbage.
How To Store Cottage Pie
Refrigerate: Store leftovers covered in the fridge for up to 3 days. Reheat until piping hot throughout.
Freeze: Freeze the filling only (without topping) for up to 3 months. Add fresh grated topping when ready to bake.
Cottage Pie Nutrition Facts (Estimated per Serving)
- Calories: 645 kcal
- Total Fat: 32g
- Saturated Fat: 13g
- Carbohydrates: 43g
- Sugar: 8g
- Protein: 38g
- Sodium: 1.3g
- Fibre: 5g
FAQs
Can I use only one type of potato?
Yes, but the mix adds more flavor and texture.
What’s the benefit of grating the potatoes?
Grating gives a unique, crispy texture that mashed potatoes don’t.
Is the Port essential?
It deepens the flavor, but you can replace it with red wine or extra stock.
Can I make it vegetarian?
Swap the beef mince for lentils or plant-based mince and use veg stock.
Do I need to peel the potatoes first?
No, boil them in skins for flavor, then peel after cooling.
Mary Berry Cottage Pie with Grated Double Potato Topping
Description
A comforting British cottage pie topped with a golden crust of grated sweet and white potatoes, baked to bubbling perfection with mature Cheddar.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan/Gas 3.
- Sauté veg in oil, add mince, and brown.
- Add flour, Port, stock, and seasonings; simmer and bake 1–1½ hrs.
- Cool and grate boiled potatoes.
- Mix with butter, season, top pie filling, and sprinkle cheese.
- Bake at 200°C for 30–35 mins until golden and bubbling.
- Serve hot with greens.
Notes
- Grating potatoes adds crisp texture.
- Use red wine as a Port alternative.
- Make ahead and chill up to 8 hours.
- Freeze meat base separately, then top and bake when needed.