Mary Berry elevates cottage pie by switching regular potatoes for this 1 thing

A cottage pie is one of the best comfort dishes out there. The hearty meal made from mashed potatoes, minced beef, and vegetables is a staple dinner in many UK households. It's a dish that is fairly straightforward to make and can be tweaked and changed to make it your own.

However, if you want to elevate your cottage pie then this switch that is done by the queen of home cooking herself is one that everyone must try out. Instead of regular potatoes Mary Berry uses dauphinoise potatoes for her cottage pie. Dauphinoise potato is a dish made from sliced raw potatoes which are baked in cream. According to her recipe on BBC Food, this switch will bring your cottage pie to "new luxury levels" without having to do too much. If you want to try out Mary's recipe, here's how:

Ingredient's for Mary Berry's Cottage Pie with Dauphinoise Potato:

• 1 tbsp oil
• 900g/2lb beef mince
• 2 onions, chopped
• 4 sticks celery, diced
• 50g/1¾oz plain flour
• 250ml/9fl oz red wine
• 300ml/½ pint beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp light muscovado sugar
• 1 tbsp chopped thyme
• 250g/9oz small brown chestnut mushrooms, sliced
• dash of gravy browning (optional)
• salt and pepper
• 1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices
• 150ml/5fl oz double cream
• 100g/3½oz strong cheddar, grated

Method:

Step 1

Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.

Step 2

Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.

Step 3

Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.

Step 4

Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).

Step 5

Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.

Step 6

Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.