Cottage Pie with Dauphinoise Potato

Is it possible for something to taste "British"? My husband said this dish tasted British. I guess if a recipe comes from a British chef it may as well. It comes from Mary Berry, one of my faves. She takes cottage pie and classes it up by doing French potatoes on top instead of the classic mashed potatoes. Of course, where I come from, we use tater tots. Don't judge, it's good.

I adore this has red wine in it. I love, love, love the smell of red wine cooking. If one of the candle companies put out a candle that smelled of red wine cooking, I'd buy it. Maybe there alread is one? I've been out of the States too long...

When I say this is a Sunday Supper dish, it's because of the amount of time it takes to prep and cook the dish. If you have the time during the week, great. It's classy enough to serve to guests, swap stories, and sip more of the red wine you cooked with. No matter the day of the week, this will be enjoyed by all!

Cottage Pie with Dauphinoise Potato

Serves 6


  • 1 Tablespoon (15 mL) oil
  • 2 pounds (900 g) ground beef
  • 2 onions, chopped
  • 4 sticks of celery, diced
  • heaping 1/3 cup (50 g) flour
  • 1 cup (240 mL) red wine
  • 1 1/4 cup (295 mL) beef stock
  • 2 Tablespoons (30 mL) Worcestershire sauce
  • 2 Tablespoons (25 g) light brown sugar
  • 1 teaspoon dried thyme
  • 8 ounces (226 g) mushrooms, diced
  • salt and pepper
  • 3.5 pounds (1.6 Kg) potatoes, peeled and sliced 1/8" to 1/4" thick (I used a floury potato)
  • 1/2 - 1 cup (120-240 mL) heavy cream
  • 1 cup (115 g) sharp cheddar, shredded


Heat the oil in a large skillet over medium high heat and add the beef, onions, and celery. Stir while cooking until the meat is browned. Drain fat if needed.

Lower the heat to medium and sprinkle over the flour. Cook and stir for a couple of minutes. Add the wine and beef stock, along with the Worcestershire sauce, sugar, and thyme. Bring to a boil, stirring until thickened, then add the mushrooms. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, stirring occasionally to prevent sticking. Adjust salt and pepper as needed.

Meanwhile, cook the potato slices in boiling salted water for 4-5 minutes. The potatoes need to be soft to hold the cream. Drain carefully and let cool a bit.

Preheat the oven to 425 degrees F. Pour the meat mixture into a large baking dish (I used a 9x13 pan). Arrange a layer of potatoes on top of the meat and pour over half the cream (The larger your pan, the more cream you will need. I used one cup all together.). Season the layer with salt and pepper. Arrange the remaining potatoes on top. Pour over the remaining cream and sprinkle on the cheese.

Bake for about 30 minutes, or until golden brown and bubbling.

Slightly adapted from

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