Cottage Dauphinoise Pie
Cottage Dauphinoise Pie



  • 1 tbsp oil
  • 900g beef mince
  • 2 chopped onions
  • 4 diced celery stalks
  • 50g flour
  • 250ml red wine
  • 300ml beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tbsp chopped thyme
  • 250g chopped mushrooms
  • Salt and pepper
  • 1.5kg floury potatoes, peeled and sliced into 4mm slices
  • 150ml heavy cream
  • 100g mature cheddar, grated
  • Fry the beef mince in the hot oil until golden brown. Remove from the pan and set aside, then chuck in the celery and onions and fry for a few mins to soften. Return the mince to the pan. Meanwhile, whisk together the wine and flour to make a paste, then whisk in the stock and add to the pan with the Worcestershire sauce, sugar, and thyme. Bring to the boil, add the mushrooms and some seasoning, and simmer - covered - for 45 mins.
  • Cook the potatoes in boiling salted water for about 5 mins. Drain, and leave to cool a little. Tip the meat mixture into a shallow ovenproof dish and preheat the oven to 220C. Arrange a layer of the blanched potato slices on top of the mince and pour over half the cream. Arrange the rest of the potatoes on top, seasoning well, and cover with the remaining cream and cheese. Bake for 30 mins, then serve.
30 mins
2 serving

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