Mary Berry shared her cottage pie recipe on BBC’s Mary at 90: A Lifetime of Cooking, featuring cauliflower mixed into the mashed potato topping for a comforting twist on the classic dish
The mashed potato has hidden cauliflower(Image: Getty)
Mary Berry is renowned for her interpretation of British classics, encompassing both sweet and savory dishes.
During the premiere episode of Mary at 90: A Lifetime of Cooking on the BBC, the celebrated chef showcased three recipes from her newest cookbook. Featured among these was her revamped cottage pie, which she creates for her entire family.
The meal includes slow-braised beef crowned with an exceptional mashed potato blend incorporating cauliflower. The recipe description noted: “This hearty beef stew is topped with a creamy cauliflower and potato mash for a comforting twist on a classic. Perfect for batch cooking or a weekend family meal. The mash also works beautifully with other slow-cooked dishes.”
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This recipe calls for a 1.75-liter ovenproof shallow dish, and serves six to eight portions.
Cauliflower in the mash will elevate your dish(Image: Anne DEL SOCORRO via Getty Images)
How to make Mary Berry’s cottage pie, reports the Express.
Ingredients:
For the stew:.
Three tablespoons of sunflower oil1kg braising beef, diced250g smoked streaky bacon, roughly choppedTwo large onions, thinly slicedThree large garlic cloves, finely grated500g chestnut mushrooms, halvedThree tablespoons of tomato puree55g plain flour175ml red wine450ml beef stockOne to two teaspoons of redcurrant jellyThree bay leavesSalt and freshly ground black pepper
For the cauliflower and potato mash:.
1kg floury potatoes, peeled and chopped into large cubes350g cauliflower, broken into floretsThree tablespoons of milkKnob of unsalted butter100g mature Cheddar, gratedMethod:
Preheat the oven to 160°C/140°C Fan before heating the oil in a large flameproof casserole or ovenproof pan over high heat. Sear the beef in batches until browned.
Transfer to a large dish.
Add the bacon and onions to the pan and cook for several minutes. Incorporate the garlic and mushrooms and cook for a few more minutes.
Stir in the tomato puree.
Add the flour to a small bowl and gradually whisk in the wine. Add the stock to the pan and include the redcurrant jelly.
Heat the mixture until it boils, then add the wine and flour mixture, mixing well. Add the beef back into the pan, season with salt and pepper, and toss in the bay leaves.
Bring the mixture to a boil, cover, and move to the oven. Let it cook for one and a half to two hours, or until the beef is super tender.
Transfer the braised beef into a 1.75-litre ovenproof shallow dish and let it cool.
Mary Berry’s ‘comforting twist’ on a cottage pie is ‘hearty’ and perfect for the family(Image: Getty)
In the meantime, put the potatoes in a pot of cold, salted water. Bring the water to a boil and let the potatoes cook for 10 to 12 minutes.
Add the cauliflower and let it boil for five to six minutes, or until the veggies are soft.
Drain the vegetables well, then return them to the pot with the milk and butter. Mash everything together and season to taste.
Spread the mashed veggies over the beef and use a fork to create texture on top. Sprinkle with cheddar cheese.
Turn up the oven temperature to 200°C/180°C Fan and bake for 40 to 45 minutes, or until the top is golden brown and bubbly. Serve hot with steamed veggies.
Dining and Cooking