Cottage Pie using dauphinoise potatoes
Cottage Pie using dauphinoise potatoes

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cottage pie using dauphinoise potatoes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cottage Pie using dauphinoise potatoes is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Cottage Pie using dauphinoise potatoes is something that I have loved my whole life.

Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It's so much smarter than the usual cottage pie and is perfect for casual supper parties too. Once topped with potatoes, cover the dish with cling film and pour over the cream and cheese just before serving.

To get started with this recipe, we must prepare a few components. You can have cottage pie using dauphinoise potatoes using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Cottage Pie using dauphinoise potatoes:
  1. Get 1 kg peeled potatoes
  2. Make ready 2 onions
  3. Prepare 1 knob butter
  4. Take 5 medium carrots
  5. Prepare 1 tsp thyme
  6. Get 500 g beef mince
  7. Take 400 ml beef stock + half tbsp white flour
  8. Prepare 100 ml red wine
  9. Prepare 1 tsp tomato puree
  10. Take 400 ml veg stock + 100ml milk
  11. Take 1 buttered ovenproof dish

The mince can be frozen for up to three months, but don't freeze the complete dish as potatoes become watery when frozen. Make sure the potatoes are just cooked. Cook the potatoes in milk until they are almost soft. Using a colander, drain the scalloped potatoes and reserve the sauce.

Instructions to make Cottage Pie using dauphinoise potatoes:
  1. Chop the onion and the potatoes into rings. And add to a pan with the veg stock. Cover the pan with a lid.
  2. Finely chop one onion
  3. Melt the butter in a pan then add the chopped onion, cooking on a medium heat
  4. Peel and chop the carrots into cubes
  5. Add the mince, carrots, thyme, horseradish, tomato puree, and seasoning to the pan
  6. Once the meat has browned, add the wine and leave to cook off
  7. Add the beef stock to the pan and leave to simmer
  8. Cook the two pans for 20 mins
  9. Once the potatoes have gone soft, turn the heat off the potato pan and let it cool enough that it won't burn you when placing on the pie
  10. After 10 mins. Add the beef to the ovenproof dish
  11. Carefully add one layer of slices of potato on top of the beef.
  12. Carefully add a layer of onions. Season with rosemary and salt and pepper.
  13. Now back to another layer of potatoes. Alternate between the potato and onion layers until your dish is full.
  14. Preheat 175C. Add the dish and cook for 30 mins

You can discard the bay leaves. Top the pie filling evenly with almost cooked, scalloped potatoes. This classic potato dish with its glorious caramelised top and rich, melting interior will always be one of Hugh's favourites. Something magical happens when you bake potatoes, thinly sliced, in garlic-scented cream. Hugh tends to use whichever floury variety he has to hand, but you can also make it with large, new potatoes.

So that is going to wrap this up with this special food cottage pie using dauphinoise potatoes recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!