Mary Berry Cottage Pie

This delicious and hearty Mary Berry Cottage Pie is a simple, comforting meal perfect for family dinners. With creamy mashed potatoes, savoury minced beef, and a rich gravy, it’s an easy dish to make ahead or freeze. You can also swap in your favourite veggies or seasoning to suit your taste!

This Cottage Pie Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed:

Filling Ingredients:

• 1 tbsp sunflower oil
• 2 large onions, chopped
• 2 celery sticks, finely diced
• 1kg (2lb 3oz) lean minced beef
• 50g (2oz) plain flour
• 200ml (7fl oz) port
• 450ml (15fl oz) hot beef stock
• 1 tbsp tomato purée
• 2 tsp Worcestershire sauce
• 4 bay leaves
• Salt and freshly ground black pepper

Topping Ingredients:

• 1kg (2lb 3oz) large potatoes, cubed
• A knob of butter
• 2 tbsp milk
• 50g (2oz) mature Cheddar cheese, grated

How To Cook Cottage Pie:

1. Preheat the oven: Preheat the oven to 160°C/140°C fan/Gas 3.
2. Cook the filling: Heat the sunflower oil in a large frying pan or casserole dish. Add the chopped onions and celery, frying for a few minutes. Add the minced beef and cook until browned. Sprinkle in the flour, fry for 30 seconds, then gradually add the port and hot beef stock, stirring until smooth.
3. Add seasonings: Stir in the tomato purée, Worcestershire sauce, and bay leaves. Season with salt and pepper. Bring the mixture to a boil, cover with a lid, and cook in the oven for 1–1½ hours until the meat is tender. Remove the bay leaves and spoon the filling into a large ovenproof dish. Leave it to cool.
4. Boil and mash the potatoes: Place the potatoes in a pan of cold, salted water, and bring to the boil. Cook for 15 minutes until tender. Drain the potatoes, then mash with the butter and milk until smooth.
5. Assemble the pie: Spoon the mashed potatoes over the cooled filling, spreading it evenly to the edges. Sprinkle the grated Cheddar cheese on top.
6. Final bake: Preheat the oven to 200°C/180°C fan/Gas 6. Bake the pie for 30–35 minutes, or until the top is golden and bubbling.
7. Serve: Serve the cottage pie piping hot with a side of green vegetables.

Recipe Tips

• Brown the mince properly: Make sure to brown the minced beef until it’s golden. This adds extra flavour to the dish and prevents it from being bland.
• Use hot stock: Always use hot beef stock when adding to the mince to keep the cooking process smooth and ensure the sauce thickens properly.
• Cool the filling before topping: Let the filling cool before adding the mashed potatoes. This prevents the mash from sinking into the meat and keeps it light and fluffy on top.
• Mash potatoes well: For a smooth topping, make sure your mashed potatoes are completely lump-free. Use a potato masher or even a ricer for the best results.
• Cheese for a crispy top: Don’t skip the grated cheddar cheese! It gives the pie a delicious crispy and golden finish when baked.

How To Store & Reheat Leftovers

• Refrigerate: Let leftover cottage pie cool to room temperature. After it cools, cover it well with plastic wrap or put it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Wrap leftover cottage pie well in foil or put it in a freezer-safe container. It can be frozen for up to 3 months. When you want to eat it, thaw it in the fridge overnight before reheating in the oven or microwave.
• Reheating: To reheat leftover cottage pie, cover it with foil and heat in a preheated oven at 180°C for 10 minutes. For individual portions, microwave on medium power for 2–3 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (approximately 350 grams)

• Calories: 532
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 861mg
• Potassium: 955mg
• Total Carbohydrate: 48g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 28g

Try More Mary Berry Recipes:

• Mary Berry Chicken and Mushroom Suet Crust Pie
• Mary Berry Humble Pie
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Potato Wedges