The first time I made this, it was because I’d completely forgotten my in-laws were coming for tea—and all I had in the fridge was mince, a sad bag of potatoes, and a half-drunk bottle of port. I panicked, naturally. I chucked it all in a pan thinking, “Mary Berry, don’t fail me now.”
Well, the first attempt nearly did. I didn’t brown the mince properly and poured the mash over piping hot filling—so the whole thing looked like beefy swamp. But the second go? Absolute magic. Proper layers, rich gravy, cheesy crisp top. Let me show you how I got it right—and why this one’s now my go-to when real comfort is needed.
WHAT MAKES THIS RECIPE SPECIAL
Most cottage pies are either bland or just… sloppy. This one nails that deep, rich flavour and keeps its structure beautifully.
- Port for depth – It sounds fancy, but it genuinely transforms the gravy.
- Slow oven cook – Gives the filling time to develop proper flavour.
- Cooled filling = perfect topping – Stops the mash sinking and gives that golden crust.
And honestly? That sprinkle of cheddar on top adds just the right bite of sharpness to balance the soft mash and rich meat.
INGREDIENTS + WHY THEY MATTER
- Minced Beef (1kg) – Go lean. I once used regular mince and ended up with an oil slick on top.
- Port (200ml) – Adds depth and a slight sweetness. Red wine works too, but it’s not quite as rich.
- Plain Flour (50g) – Thickens the gravy properly. Skipping it = watery filling.
- Bay Leaves (4) – Subtle but essential. I forgot them once—noticed immediately.
- Potatoes (1kg) – Must be floury (like Maris Piper). Waxy potatoes give gluey mash.
- Mature Cheddar (50g) – For that golden, savoury lid. Optional, but highly recommended.
MAKING IT YOURS (WITHOUT RUINING IT)
- Gluten-Free? Use cornstarch instead of flour (mix with cold water first). Works fine.
- Dairy-Free? Swap butter and milk for olive oil and oat milk. You lose a bit of richness, but it’s still lovely.
- Want more veg? Add peas, carrots or mushrooms to the mince—I’ve done all three and they work well.
- No port? Use a splash of balsamic and a bit more stock. Still rich, just less boozy.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Mash sank into the filling | Filled was too hot | Let it cool at least 20 minutes |
| Filling lacked flavour | Skipped the oven cook | Bake as directed—it develops proper depth |
| Mash went gluey | Used waxy potatoes | Always use floury ones and don’t overwork |
HOW TO MAKE MARY BERRY’S COTTAGE PIE
COOK THE FILLING
Heat oil in a large pan. Fry onions and celery until soft. Add mince and cook until really browned—don’t rush this.
Stir in flour and cook for 30 seconds. Gradually add port and hot stock, stirring to avoid lumps.
Add tomato purée, Worcestershire sauce, bay leaves, salt and pepper.
Bring to a boil, cover, and bake at 160°C (140°C fan) for 1–1½ hours.
Let the filling cool completely before topping.
MAKE THE MASH
Boil peeled potatoes in salted water until soft (about 15 minutes).
Mash with butter and milk until smooth. Don’t overmix.
Let cool slightly before using.
ASSEMBLE THE PIE
Spoon cooled filling into a deep oven dish.
Top evenly with mash, spreading to the edges to seal.
Use a fork to rough up the top, then sprinkle over cheese.
FINAL BAKE
Bake at 200°C (180°C fan) for 30–35 minutes, until golden and bubbling.
TIPS FROM MY KITCHEN
- I let the mash cool for 10 minutes before topping—it holds its shape better.
- If using frozen mince, make sure it’s fully defrosted before browning or it’ll stew.
- I always rough up the mash top with a fork—it gives extra crispy bits.
- Make the filling the day before for even better flavour.
STORAGE + SERVING
- Fridge: Keeps 3 days in an airtight container.
- Freezer: Freeze whole or in portions. Thaw in fridge before baking/reheating.
- Reheat: Oven at 180°C, covered with foil for 15–20 mins. Microwave works too.
- Serve with: Buttered peas, green beans, or sautéed cabbage. A spoon is optional but highly encouraged.
FREQUENTLY ASKED QUESTIONS
Q: Can I use lamb instead of beef?
A: You can—it becomes shepherd’s pie. Just as comforting, slightly richer.
Q: Is it okay to skip the cheese on top?
A: Sure, but you’ll miss that lovely golden crust. Totally fine if dairy’s an issue though.
Q: Can I make it ahead?
A: Definitely. Assemble, chill, and bake when ready. Tastes even better the next day.
Q: What’s the best way to mash potatoes?
A: A ricer is king. But a standard masher works—just don’t overwork them or they’ll go gluey.
Try More Recipes:
- Mary Berry Steak And Guinness Pie
- Mary Berry Chicken And Bacon Pie
- Mary Berry Vegetarian Lentil Cottage Pie
Mary Berry Cottage Pie
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes2
hours5
minutes532
kcalA rich, comforting classic with slow-cooked minced beef, velvety mashed potatoes, and a crisp cheesy topping. Mary Berry’s take adds a splash of port for real depth, and slow oven cooking for a gravy that actually tastes like something. It’s make-ahead friendly, freezer-proof, and guaranteed to make the house smell like Sunday.
Ingredients
- For the filling:
1 tbsp sunflower oil
2 large onions, chopped
2 celery sticks, finely diced
1kg lean minced beef
50g plain flour
200ml port
450ml hot beef stock
1 tbsp tomato purée
2 tsp Worcestershire sauce
4 bay leaves
Salt and pepper
- For the topping:
1kg potatoes, peeled and cubed
1 knob of butter
2 tbsp milk
50g mature Cheddar cheese, grated
Directions
- Preheat oven to 160°C (140°C fan).
- Heat oil in a large pan. Fry onions and celery for 5 minutes until soft.
- Add mince and cook until well browned—this is key for flavour.
- Stir in flour and cook for 30 seconds. Gradually add port and hot stock, stirring constantly to avoid lumps.
- Add tomato purée, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil.
- Cover and transfer to the oven. Cook for 1–1½ hours until rich and thick. Remove bay leaves and let the filling cool.
- Meanwhile, boil potatoes in salted water for 15 minutes until soft. Drain and mash with butter and milk until smooth.
- Spoon cooled meat filling into an ovenproof dish. Top with mash, rough up the surface with a fork, and sprinkle over the cheese.
- Bake at 200°C (180°C fan) for 30–35 minutes, until golden and bubbling.
Notes
- Let the filling cool before topping with mash—it holds its shape much better.
- Browning the mince properly makes all the difference—go for deep colour, not just grey.
- Floury potatoes only for mash. Waxy ones make it gluey.