Mary Berry Cottage Pie with Dauphinoise Potatoes Recipe

Jump to Recipe Print Recipe

This comforting cottage pie pairs a rich, savoury beef filling with layers of creamy dauphinoise potatoes for a truly special twist on a British classic. The texture is soft and luscious on top with a deeply flavoursome base underneath, making it perfect for relaxed family suppers or weekend cooking. It is straightforward to prepare with a little care and rewards you with wonderful depth of flavour. Allow around 1 hour 45 minutes from start to finish.

Ingredients

For the beef filling

1 tbsp olive oil
1 large onion, finely chopped
2 carrots, peeled and diced small
500g lean beef mince
2 tbsp plain flour
2 tbsp tomato purée
300ml beef stock
1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves or ½ tsp dried thyme
Salt and freshly ground black pepper

For the dauphinoise potatoes

800g Maris Piper potatoes, peeled
250ml double cream
150ml whole milk
1 garlic clove, crushed
40g butter
50g mature Cheddar cheese, finely grated
Salt and freshly ground black pepper

How to Make Mary Berry Cottage Pie with Dauphinoise Potatoes

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
Cook the filling: Heat the olive oil in a large frying pan over medium heat. Add the onion and carrots and cook for 5–7 minutes until softened. Stir in the beef mince and cook until browned, breaking it up well.
Build the sauce: Sprinkle over the flour and stir for 1 minute. Add the tomato purée, stock, Worcestershire sauce and thyme. Season well, bring to a gentle simmer, and cook for 15–20 minutes until thickened.
Prepare the potatoes: Thinly slice the potatoes using a sharp knife or mandoline. Put the cream, milk and garlic into a saucepan, season lightly, and warm gently without boiling.
Assemble the pie: Spoon the beef filling into a shallow ovenproof dish. Layer the sliced potatoes over the top, overlapping slightly. Pour over the warm cream mixture and dot with butter.
Bake: Cover loosely with foil and bake for 45 minutes. Remove the foil, sprinkle with the grated Cheddar, and return to the oven for a further 25–30 minutes until golden and bubbling.
Rest and serve: Leave the pie to stand for 10 minutes before serving so the layers settle and slice neatly.

Tips for the Best Results

How do I keep the potatoes from staying raw?

Slice the potatoes very thinly and ensure the cream mixture is warm before pouring it over. This helps them cook through evenly.

Can I make this ahead of time?

Yes, assemble the pie up to a day ahead, cover, and refrigerate. Bake fresh, allowing an extra 10 minutes if cooking straight from cold.

What mince works best?

Lean beef mince gives a rich flavour without excess grease, keeping the filling well balanced.

Serving Suggestions

Steamed green beans or buttered peas
Roasted broccoli or cabbage
A simple green salad with mustard dressing

Storage

Room temperature

Allow the pie to cool, then keep at room temperature for up to 4 hours before refrigerating.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly in the oven until piping hot.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 34g
Protein: 28g
Fat: 32g
Saturated fat: 18g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I prepare this cottage pie in advance?

Yes, you can assemble the pie a day ahead and keep it covered in the fridge. Bake when ready to serve.

What size dish works best for this recipe?

A shallow ovenproof dish around 23 x 30cm gives an even layer and cooks perfectly.

Can I use lamb instead of beef?

Yes, lamb mince works well and turns it into a shepherd’s-style pie with the same topping.

Is this recipe suitable for children?

Yes, the flavours are mild and creamy, making it ideal for the whole family.