Cottage Pie with Dauphinoise Potato

A sophisticated cottage pie topped with creamy dauphinoise potatoes, featuring red wine, beef mince, and sharp cheddar cheese.

Dinner Beef Potato Family Meal Cottage Pie

Estimated Nutrition

Calories

877.1

kcal / serving

5262.5 kcal total

Carbs

59.3g

per serving

355.6 g total

Fat

52.6g

per serving

315.8 g total

Protein

41.6g

per serving

249.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Light Muscovado Sugar

CondimentsSauces

tbsp

Worcestershire Sauce

dash

Gravy Browning

optional

Dairy

150

Double Cream

100

Strong Cheddar

grated

GrainsCereals

Plain Flour

Liquids

250

Red Wine

300

Beef Stock

Meat

900

Beef Mince

NutsSeeds

tbsp

Thyme

chopped

pinch

Salt

to taste

pinch

Pepper

to taste

OilsFats

tbsp

Oil

Vegetables

piece

Onion

chopped

stick

Celery

diced

250

Chestnut Mushrooms

small brown, sliced

1.5

King Edward Potatoes

peeled and sliced into 4mm slices

Method

Brown the beef mince in hot oil and remove from the pan.

Sauté the onions and celery until soft and return the beef to the pan.

Whisk flour and wine into a paste, then whisk in stock and add to the beef.

Add Worcestershire sauce, sugar, and thyme, then simmer with mushrooms for 45 minutes.

Boil potato slices for 5 minutes until soft and drain.

Preheat the oven to 220°C.

Layer potatoes and cream over the meat in a 2.4 litre dish.

Top with remaining potatoes, cream, and grated cheese.

Bake for 30 minutes until golden and bubbling.