COTTAGE POTATOES RECIPE RECIPES

Preheat the oven to 220ºC, fan 200ºC, gas 6. Heat 1 tablespoon of the oil in a large pan and cook the onion for 5 minutes, until soft, adding in the garlic (if using) for the last minute.

Stir in the beef mince and carrots and cook for a further 5 minutes. Pour in the chopped plum tomatoes, mixed herbs and stock, bring to a boil and then simmer for 25 minutes. Meanwhile, in a medium saucepan, par-boil the sliced potatoes for 10 minutes.

Spoon the mince mixture into a 1 litre baking dish, top with the sliced potatoes, brush with the remaining oil and then cook on the top shelf of the oven for 35 minutes, until the potatoes are golden.

Meanwhile, boil or microwave the peas according to the pack instructions. Drain and serve with the cottage pie.

Chef's tip: for vegetarians, try swapping the beef mince for 454g meatfree mince.

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.

Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.

Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy. 

Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden. 

Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8–10 minutes over a medium–high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes.

Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35–40 minutes over a low heat, until the carrots and swede are tender and the lentils have softened.

Remove from the heat, stir in the spinach, and let it wilt. Check the sauce’s consistency (see below, Moist, juicy filling). Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6).

Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese.

Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling.

KEYS TO PERFECTION

Moist, juicy filling

The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better.

Smooth, creamy mash

The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.

Decorative topping

Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.

Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00.