Recipe: Delicious Cottage Pie using dauphinoise potatoes

Cottage Pie using dauphinoise potatoes. Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It's so much smarter than the usual cottage pie and is perfect for casual supper parties too. A not so traditional cottage pie using dauphinoise potatoes instead of mash.

Once topped with potatoes, cover the dish with cling film and pour over the cream and cheese just before serving. The mince can be frozen for up to three months, but don't freeze the complete dish as potatoes become watery when frozen. Make sure the potatoes are just cooked. You can cook Cottage Pie using dauphinoise potatoes using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Cottage Pie using dauphinoise potatoes

1. You need 1 kg of peeled potatoes.
2. Prepare 2 of onions.
3. You need 1 knob of butter.
4. You need 5 of medium carrots.
5. Prepare 1 tsp of thyme.
6. Prepare 500 g of beef mince.
7. It's 400 ml of beef stock + half tbsp white flour.
8. You need 100 ml of red wine.
9. Prepare 1 tsp of tomato puree.
10. Prepare 400 ml of veg stock + 100ml milk.
11. It's 1 of buttered ovenproof dish.

Prepared mashed potatoes will help you whip up this classic Cottage Pie with Potato Crust recipe with ease. You can even make up a double batch so you can freeze half for later. Simply prepare through step three, then wrap the top of the casserole dish in aluminum foil before popping into the freezer. A true classic, but this version is a little different than your average cottage pie recipe - It's topped with a layer of creamy, cheesy potato slices.

Cottage Pie using dauphinoise potatoes instructions

1. Chop the onion and the potatoes into rings. And add to a pan with the veg stock. Cover the pan with a lid..
2. Finely chop one onion.
3. Melt the butter in a pan then add the chopped onion, cooking on a medium heat.
4. Peel and chop the carrots into cubes.
5. Add the mince, carrots, thyme, horseradish, tomato puree, and seasoning to the pan.
6. Once the meat has browned, add the wine and leave to cook off.
7. Add the beef stock to the pan and leave to simmer.
8. Cook the two pans for 20 mins.
9. Once the potatoes have gone soft, turn the heat off the potato pan and let it cool enough that it won't burn you when placing on the pie.
10. After 10 mins. Add the beef to the ovenproof dish.
11. Carefully add one layer of slices of potato on top of the beef..
12. Carefully add a layer of onions. Season with rosemary and salt and pepper..
13. Now back to another layer of potatoes. Alternate between the potato and onion layers until your dish is full..
14. Preheat 175C. Add the dish and cook for 30 mins.

This recipe will change the way you look at the classic, forever! In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. For this savory pie, ground beef, onions, veggies, herbs and spices marry perfectly: Everything is sauteed together and then combined with broth and tomato paste, and simmered until ready to pour into a prepared pie crust. The hearty filling is then topped with fluffy mashed potatoes, sprinkled with Cheddar cheese, and baked.

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