Traditional Cottage Pie with Dauphinoise Potato

Prep Time: 30 mins

Cook Time: 1-2 hours

Serves: 6-8


  • 1tbsp rapeseed or sunflower oil
  • 900g Minced Beef
  • 2 onions , chopped
  • 4 sticks of celery, diced
  • 50g plain flour
  • 250ml red wine
  • 300ml of good, hot beef stock
  • 2tbsp Worcestershire Sauce
  • 2 tbsp Light muscovado sugar
  • 1tbsp chopped thyme
  • 250g small brown mushrooms sliced (optional)
  • Dash of gravy browning (optional)
  • Salt and Pepper
  • 5kg Potatoes peeled and sliced into 4mm slices
  • 150ml double cream
  • 100g strong cheddar, Grated


  • Heat the oil in a frying pan and add the beef.  Stir over a high heat until golden-brown.  Using a slotted spoon remove the mince from the pan and set aside.  Add the onions and celery to the pan and fry until beginning to soften.  Return the beef to the pan.


  • Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and add it to the pan with the Worcestershire sauce, sugar and thyme.  Bring it to the boil, stirring until thickened, then add the mushrooms and gravy browning (if using).  Season with salt and pepper. Cover and simmer for 45 mins or until the mince is tender.  Check and adjust the seasoning as necessary. 


  • Cook the potato slices in boiling water for 4-5 mins-the potatoes need to be soft.  Drain and leave to cool a little


  • Tip the cooked meat into a 2.4lt shallow oven proof dish, pre-heat the oven to 220C/200C fan/gas 7


  • Arrange a layer of the blanched potato on top of the mince and pour over ½ the cream, season, arrange the remaining potato on top, pour over the remaining cream and sprinkle with cheese.


  • Bake in the oven for about 30 mins or until golden-brown and bubbling.

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