MARY BERRY'S COTTAGE PIE WITH DAUPHINOISE POTATO
Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It's so much smarter than the usual cottage pie and is perfect for casual supper parties too. Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish.
Provided by Mary Berry
Categories Main course
Yield Serves 6-8
Number Of Ingredients 16
Steps:
- Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
- Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.
- Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.
- Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).
- Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
- Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.
MARY BERRY'S SHEPHERD'S PIE DAUPHINOIS RECIPE
Mary Berry's shepherd's pie dauphinois recipe is a variation on the classic shepherd's pie and has a layered topping of potato and cream instead of mash
Provided by Mary Berry
Categories Dinner
Time 1h45m
Yield Serves: 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. Drain away any fat.
- Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1-11⁄2 hours or until the mince is tender.
- Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. Increase the oven temperature to 220˚C (200˚C fan/425˚F/Gas 7).
- Put the potatoes in a pan of boiling salted water for 4-5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.
- Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
- Bake for 30 minutes or until golden and bubbling.
Nutrition Facts : @context https
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- Preheat the oven to 160°C/325°F/gas mark 3. Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown.
- flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour).
- Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. Increase the oven temperature to 220°C/425°F/gas mark 7.
- Put the potatoes in a pan of boiling salted water for 4–5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.
- Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
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