Autumn has arrived, bringing with it a chill in the air that has everyone craving something rich and comforting to stave off the cold. Cottage pie, a British culinary staple brimming with succulent mince, buttery veggies and a scrumptious layer of melted cheese, is the epitome of a hearty autumn meal. While nothing quite compares to the satisfaction of tucking into a filling lasagne, savoury bangers and mash, or a sumptuous warming stew, a cheesy cottage pie stands out as an ideal choice for those brisk autumn days.
Cooking icon Mary Berry has taken this simple dish up a notch by adding a layer of dauphinoise potatoes, resulting in an even creamier delight. This slow-roasted cottage pie ensures both meat and vegetables are cooked to perfection, yet it's surprisingly straightforward to prepare. Mary Berry first introduced her take on the cottage pie to audiences via the BBC , where she was praised for transforming the classic pie into "new luxury levels.
" She said: "It's so much smarter than the usual cottage pie and is perfect for casual supper parties too." How to make Mary Berry’s cottage pie Ingredients 1.5kg of sliced potatoes (3lb 5oz) 900g of beef mince (2lb) 50g of plain flour (13⁄4oz) 250g of sliced chestnut mushrooms 100g of grated cheddar (31⁄2oz) 250ml of red wine (9fl oz) 300ml of beef stock (1⁄2 pint) 100ml of double cream (5fl oz) Two chopped onions Four diced sticks of celebrity Two tablespoons of Worcestershire sauce Two tablespoons of light muscovado .