Mary Berry’s Cottage Pie is made with beef mince, onions, celery, plain flour, red wine, beef stock, Worcestershire sauce, light muscovado sugar, thyme, chestnut mushrooms, and King Edward potatoes. This traditional Cottage Pie recipe creates a hearty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 6-8 people.
Mary Berry Cottage Pie Ingredients
- 1 tbsp oil
- 900g (2lb) beef mince
- 2 onions, chopped
- 4 sticks celery, diced
- 50g (1¾oz) plain flour
- 250ml (9fl oz) red wine
- 300ml (½ pint) beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp light muscovado sugar
- 1 tbsp chopped thyme
- 250g (9oz) small brown chestnut mushrooms, sliced
- Dash of gravy browning (optional)
- Salt and pepper
- 1.5kg (3lb 5oz) King Edward potatoes, peeled and sliced into 4mm (⅛ inch) slices
- 150ml (5fl oz) double cream
- 100g (3½oz) strong cheddar, grated
How To Make Mary Berry Cottage Pie
- Brown the Beef: Heat the oil in a hot frying pan and add the beef. Stir over high heat until golden brown. Remove the beef from the pan with a slotted spoon and set aside.
- Cook Vegetables: Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
- Make Sauce: Whisk the flour and wine together to make a smooth paste. Whisk in the stock and add this mixture to the pan with Worcestershire sauce, sugar, and thyme. Bring to a boil, stirring until thickened. Add the mushrooms and gravy browning if using. Season with salt and pepper. Cover and simmer for 45 minutes or until the mince is tender. Check seasoning and adjust if necessary.
- Prepare Potatoes: Cook the potato slices in boiling salted water for 4-5 minutes until soft. Drain and leave to cool slightly.
- Preheat Oven: Preheat the oven to 220°C (425°F/Gas 7) or 200°C (390°F) fan.
- Assemble the Pie: Tip the meat mixture into a 2.4 liter (4 pints) ovenproof dish. Arrange a layer of potato on top of the meat, and pour over half the cream. Add another layer of potato, seasoning between layers, pour over the remaining cream, and sprinkle with cheese.
- Bake: Bake in the oven for about 30 minutes, until golden brown and bubbling.
Recipe Tips
- Ensure Potatoes Are Soft: Cook the potato slices until they are soft but not falling apart. Overcooking them in boiling water will make them too mushy, and they won’t hold up well when baking.
- Use a Good Red Wine: Choose a quality red wine for the sauce, as it adds depth of flavor to the meat mixture. A wine you enjoy drinking will generally work well.
- Simmer Long Enough: Make sure to simmer the meat mixture for the full 45 minutes to let the flavors meld and the sauce thickens. This step is crucial for a rich and flavorful filling.
- Adjust Seasoning: Taste the meat mixture before baking and adjust the seasoning if needed. Sometimes additional salt and pepper are necessary to bring out all the flavors.
- Layer Potatoes Evenly: Arrange the potato slices in even layers and make sure to season between layers. This ensures that every bite has a good balance of flavors and textures.
What To Serve With Cottage Pie?
This hearty Cottage Pie pairs well with green peas, steamed carrots, garlic bread, or a simple green salad. It can also be served alongside sautéed spinach, roasted Brussels sprouts, buttered corn, or a side of pickled red cabbage for a delicious dinner.
How To Store Leftovers Cottage Pie?
- Refrigerate: Let the leftover Cottage Pie cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: After cooling, portion the Cottage Pie into airtight containers or freezer bags. Freeze for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
How To Reheat Leftovers Cottage Pie?
- In The Oven: Preheat the oven to 180°C (350°F). Place the Cottage Pie in an ovenproof dish and cover with foil. Heat for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes until heated through and the top is crispy.
- In The Microwave: Place a portion of the Cottage Pie on a microwave-safe plate. Cover loosely with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, or until the center is hot. Stir halfway through to ensure even heating.
- On The Stovetop: Reheat the Cottage Pie in a covered pan over low heat for about 10-15 minutes, stirring occasionally until heated through.
Mary Berry Cottage Pie Nutrition Facts
Serving Size: 1 serving (based on 6-8 servings per recipe)
- Calories: 538
- Total Fat: 31g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Sodium: 819mg
- Potassium: 985mg
- Total Carbohydrate: 36g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 27g
Try More Mary Berry Recipes
- Mary Berry Christmas Chutney
- Mary Berry Gluten-Free Christmas Cake
- Mary Berry Christmas Canapes
- Mary Berry Christmas Red Cabbage
Mary Berry Cottage Pie
Description
Mary Berry’s Cottage Pie is made with beef mince, onions, celery, plain flour, red wine, beef stock, Worcestershire sauce, light muscovado sugar, thyme, chestnut mushrooms, and King Edward potatoes. This traditional Cottage Pie recipe creates a hearty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Brown the Beef: Heat the oil in a hot frying pan and add the beef. Stir over high heat until golden brown. Remove the beef from the pan with a slotted spoon and set aside.
- Cook Vegetables: Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
- Make Sauce: Whisk the flour and wine together to make a smooth paste. Whisk in the stock and add this mixture to the pan with Worcestershire sauce, sugar, and thyme. Bring to a boil, stirring until thickened. Add the mushrooms and gravy browning if using. Season with salt and pepper. Cover and simmer for 45 minutes or until the mince is tender. Check to season and adjust if necessary.
- Prepare Potatoes: Cook the potato slices in boiling salted water for 4-5 minutes until soft. Drain and leave to cool slightly.
- Preheat Oven: Preheat the oven to 220°C (425°F/Gas 7) or 200°C (390°F) fan.
- Assemble the Pie: Tip the meat mixture into a 2.4 liter (4 pints) ovenproof dish. Arrange a layer of potato on top of the meat, and pour over half the cream. Add another layer of potato, seasoning between layers, pour over the remaining cream, and sprinkle with cheese.
- Bake: Bake in the oven for about 30 minutes, until golden brown and bubbling.
Notes
- Ensure Potatoes Are Soft: Cook the potato slices until they are soft but not falling apart. Overcooking them in boiling water will make them too mushy, and they won’t hold up well when baking.
- Use a Good Red Wine: Choose a quality red wine for the sauce, as it adds depth of flavor to the meat mixture. A wine you enjoy drinking will generally work well.
- Simmer Long Enough: Make sure to simmer the meat mixture for the full 45 minutes to let the flavors meld and the sauce thickens. This step is crucial for a rich and flavorful filling.
- Adjust Seasoning: Taste the meat mixture before baking and adjust the seasoning if needed. Sometimes additional salt and pepper are necessary to bring out all the flavors.
- Layer Potatoes Evenly: Arrange the potato slices in even layers and make sure to season between layers. This ensures that every bite has a good balance of flavors and textures.
Mary Berry Cottage Pie