Mary Berry shared her recipe for a cottage pie with a “comforting twist” on the first episode of her new BBC Two series Mary at 90: A Lifetime of Cooking.
Sophie Harris Senior Lifestyle Reporter and Ellen Jenne U35 Spare Time Writer
11:27, 01 Nov 2025
Mary Berry shared her recipe for a cottage pie with a “comforting twist” on the first episode of her new BBC Two series Mary at 90: A Lifetime of Cooking(Image: SGAPhoto via Getty Images)
During the opening episode of Mary at 90: A Lifetime of Cooking on BBC on Tuesday, October 28, culinary legend Mary Berry demonstrated three dishes from her latest book, including her updated version of cottage pie that she prepares for her whole family. The dish features braised beef topped with mashed potato mixed with cauliflower, reports the Express.
According to the recipe notes: “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.”
You’ll need a 1.75-litre ovenproof shallow dish for this recipe, which feeds six to eight people.
The mashed potato has hidden cauliflower(Image: Getty)
How to make Mary Berry’s cottage pie
Ingredients
For the stew
- Three tablespoons of sunflower oil
- 1kg braising beef, diced
- 250g smoked streaky bacon, roughly chopped
- Two large onions, thinly sliced
- Three large garlic cloves, finely grated
- 500g chestnut mushrooms, halved
- Three tablespoons of tomato puree
- 55g plain flour
- 175ml red wine
- 450ml beef stock
- One to two teaspoons of redcurrant jelly
- Three bay leaves
- Salt and freshly ground black pepper
For the cauliflower and potato mash
- 1kg floury potatoes, peeled and chopped into large cubes
- 350g cauliflower, broken into florets
- Three tablespoons of milk
- Knob of unsalted butter
- 100g mature Cheddar, grated
Method
Heat the oven to 160°C/140°C Fan, then warm the oil in a large flameproof casserole or ovenproof pan on high heat. Brown the beef in batches until sealed, then transfer to a large dish.
Fry the bacon and onions in the pan for several minutes. Add the garlic and mushrooms, cooking for a few more minutes, then stir in the tomato puree.
Put the flour in a small bowl and slowly whisk in the wine. Pour the stock into the pan and add the redcurrant jelly.
Stir over the heat until it boils, then add the wine and flour mixture, blending thoroughly. Return the beef to the pan, season with salt and pepper, and add the bay leaves.
Bring it to a boil, then cover and transfer to the oven. Cook for one and a half to two hours, or until the beef is really tender.
Decant the braised beef into a 1.75-litre ovenproof shallow dish. Allow it to cool. In the meantime, put the potatoes in a saucepan of cold, salted water. Bring it to a boil and cook for 10 to 12 minutes.
Add the cauliflower and boil for five to six minutes, or until the vegetables are soft. Drain well, then return to the saucepan with the milk and butter. Mash and season well.
Spoon the mash on top of the beef and use a fork to create a textured surface. Sprinkle with the cheddar.
Turn up the oven temperature to 200°C/180°C Fan and bake for 40 to 45 minutes, or until the top is golden and bubbling. Serve hot with steamed vegetables.
Mary at 90: A Lifetime of Cooking continues on November 4 at 7.30pm on BBC Two.
