Mary Berry Cottage Pie

What is Mary Berry Cottage Pie?

My journey through comfort food recipes led me to Mary Berry’s Cottage Pie, a dish that epitomizes home cooking at its best. Mary Berry, a doyenne of British cuisine, has a knack for transforming simple ingredients into something spectacular, and her Cottage Pie is no exception. This classic British dish features a savory ground beef (or mince) and vegetable mixture, topped with a creamy mashed potato crust that’s baked until golden and crispy. Mary Berry’s version elevates the traditional recipe with a few signature touches, ensuring a rich flavor and a comforting meal.

What Goes Best With Mary Berry Cottage Pie?

Mary Berry’s Cottage Pie is hearty and fulfilling on its own, but I love to serve it with a side of steamed green vegetables, like green beans or broccoli, to add a fresh contrast. A simple side salad dressed with vinaigrette can also lighten the meal. For those who enjoy a bit more indulgence, crusty bread or Yorkshire puddings are perfect for mopping up the delicious gravy.

Ingredients

To make Mary Berry’s Cottage Pie, you’ll need:

• 500g lean ground beef
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 500ml beef stock
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 bay leaf
• 800g potatoes, peeled and cut into chunks
• 50g butter
• 100ml milk
• 50g grated cheese (optional, for topping)

How to Prepare Mary Berry Cottage Pie

1. Preheat the Oven: Begin by preheating your oven to 200°C (400°F, gas mark 6).
2. Cook the Meat Mixture: Heat a large pan over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned. Remove the meat and set aside. In the same pan, add a little oil if necessary, and cook the onion, carrots, celery, and garlic until softened. Return the beef to the pan, stir in the tomato paste, Worcestershire sauce, beef stock, thyme, salt, pepper, and bay leaf. Simmer for about 20 minutes, or until the liquid has reduced slightly.
3. Prepare the Mashed Potatoes: While the meat is simmering, boil the potatoes in salted water until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper to taste.
4. Assemble the Pie: Spoon the meat mixture into a large baking dish. Top with the mashed potatoes, spreading them out with a fork to create a textured surface. Sprinkle with grated cheese, if using.
5. Bake: Bake in the preheated oven for about 20-25 minutes, or until the top is golden and the edges are bubbling.

Print Recipe

Mary Berry Cottage Pie

My journey through comfort food recipes led me to Mary Berry's Cottage Pie, a dish that epitomizes home cooking at its best. Mary Berry, a doyenne of British cuisine, has a knack for transforming simple ingredients into something spectacular, and her Cottage Pie is no exception. This classic British dish features a savory ground beef (or mince) and vegetable mixture, topped with a creamy mashed potato crust that's baked until golden and crispy. Mary Berry's version elevates the traditional recipe with a few signature touches, ensuring a rich flavor and a comforting meal.

Ingredients

• 500 g lean ground beef
• 1 large onion finely chopped
• 2 carrots diced
• 2 celery stalks diced
• 2 garlic cloves minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 500 ml beef stock
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf
• 800 g potatoes peeled and cut into chunks
• 50 g butter
• 100 ml milk
• 50 g grated cheese optional, for topping

Instructions

• Preheat the Oven: Begin by preheating your oven to 200°C (400°F, gas mark 6).
• Cook the Meat Mixture: Heat a large pan over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned. Remove the meat and set aside. In the same pan, add a little oil if necessary, and cook the onion, carrots, celery, and garlic until softened. Return the beef to the pan, stir in the tomato paste, Worcestershire sauce, beef stock, thyme, salt, pepper, and bay leaf. Simmer for about 20 minutes, or until the liquid has reduced slightly.
• Prepare the Mashed Potatoes: While the meat is simmering, boil the potatoes in salted water until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper to taste.
• Assemble the Pie: Spoon the meat mixture into a large baking dish. Top with the mashed potatoes, spreading them out with a fork to create a textured surface. Sprinkle with grated cheese, if using.
• Bake: Bake in the preheated oven for about 20-25 minutes, or until the top is golden and the edges are bubbling.

Notes

How to Serve Mary Berry Cottage Pie

Serve the Cottage Pie hot from the oven, allowing it to sit for a few minutes before diving in. This brief resting period helps the pie to set slightly, making it easier to serve. Portion it onto plates alongside your chosen sides.

How to Reheat Mary Berry Cottage Pie
Microwave: Place a portion of the pie on a microwave-safe dish and cover loosely. Heat on medium power for 2-3 minutes, or until hot throughout.
Oven: Preheat the oven to 180°C (350°F). Transfer the pie to an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until piping hot. Remove the foil for the last 5 minutes to crisp the top.
Stovetop: Reheating a cottage pie on the stovetop isn't recommended as it can compromise the texture of the mashed potato topping.
How to Store Leftovers of Mary Berry Cottage Pie

Cool any leftovers quickly and refrigerate within 2 hours. Store in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pie or individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve Mary Berry Cottage Pie

Serve the Cottage Pie hot from the oven, allowing it to sit for a few minutes before diving in. This brief resting period helps the pie to set slightly, making it easier to serve. Portion it onto plates alongside your chosen sides.

How to Reheat Mary Berry Cottage Pie

• Microwave: Place a portion of the pie on a microwave-safe dish and cover loosely. Heat on medium power for 2-3 minutes, or until hot throughout.
• Oven: Preheat the oven to 180°C (350°F). Transfer the pie to an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until piping hot. Remove the foil for the last 5 minutes to crisp the top.
• Stovetop: Reheating a cottage pie on the stovetop isn’t recommended as it can compromise the texture of the mashed potato topping.

How to Store Leftovers of Mary Berry Cottage Pie

Cool any leftovers quickly and refrigerate within 2 hours. Store in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pie or individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions Regarding Mary Berry Cottage Pie

Can I use sweet potatoes for the topping? Absolutely, sweet potatoes make a delicious and nutritious alternative to regular potatoes.

Can I make this dish vegetarian? Yes, simply substitute the ground beef with a plant-based mince and use vegetable stock instead of beef stock.

Can I prepare Cottage Pie in advance? Yes, you can assemble the pie and refrigerate it before baking. Add an extra 10-15 minutes to the baking time if starting from cold.

Nutritional Information

Approximately, per serving (based on 6 servings):

• Calories: 450-500
• Protein: 25g
• Fat: 20g (saturated: 10g)
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 5g
• Sodium: 500mg

This nutritional information is an estimate and can vary based on the specific ingredients used. Mary Berry’s Cottage Pie is a comforting, hearty dish that’s perfect for chilly evenings or whenever you’re in the mood for a comforting, homemade meal. Its rich flavors and satisfying texture make it a favorite in my home, and I hope it becomes one in yours too.