Cottage Pie is tastier if you swap mashed potato with 1 ingredient

Cottage pie is a beloved traditional dish in British cuisine, known for its warm, satisfying flavours and rustic appeal. The dish features a base of minced beef cooked with vegetables like onions and carrots, all simmered in a rich, savory gravy.

This meat mixture is then topped with a generous layer of smooth, buttery mashed potatoes, which is spread evenly across the top and baked until it forms a golden, slightly crispy crust. The result is a wholesome, filling meal that's perfect for cold evenings or family dinners-comfort food at its finest. However, Mary Berry has suggested swapping mashed potatoes with one ingredient which will take the recipe to the "new luxury levels".

In her recipe, Mary Berry has used a golden crown of potato dauphinoise instead of mashed potato. According to BBC Food, the recipe is "so much smarter than the usual cottage pie and is perfect for casual supper parties too."

To prepare this comforting dish, begin by browning minced beef in hot oil until it's richly golden, then set it aside. In the same pan, soften chopped onions and celery before returning the beef to the mix.

Ms Berry suggests that a smooth paste made from flour and wine is whisked together with stock, Worcestershire sauce, sugar, and thyme, then added to the pan to create a thick, flavorful gravy.

Mushrooms and optional gravy browning deepen the taste, and the mixture is seasoned and simmered gently for 45 minutes until tender.

She added: "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." The cooked meat is transferred to a large ovenproof dish, and layered with the blanched potatoes, cream, and seasoning.

Sharing a cooking tip, she said: "Make sure the potatoes are just cooked. If too firm they will not absorb the cream. Make sure you cook the dish fairly quickly when the potato topping is added or the potatoes may discolour and the cream will sink into the meat."

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