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Mary Berry food special: Really posh cottage pie. By. Mary Berry. Published.

GMT, 3 February 2. GMT, 3 February 2. This is a really special minced meat pie, which is made with port and dried wild mushrooms - popular for all occasions.

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Serves 6. 30g (1oz) dried wild mushrooms. Worcestershire sauce.

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For the potato topping. Cheddar♥ Preheat the oven to 1. C/1. 40. C fan/gas 3. You will need a fairly shallow 2. Measure the dried mushrooms into a heatproof bowl and pour over 4.

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Set aside to soak for 3. Roughly chop the mushrooms.♥ Heat the oil in an ovenproof frying pan, add the mince and fry until brown all over (you may need to do this in batches). Add the onion and garlic and fry for a few minutes.♥ Sprinkle over the flour, stir for a minute, then blend in the chopped tomatoes, port, the chopped mushrooms and reserved mushroom liquid. Add the stock cube, stir and season with salt and pepper. Bring to the boil, cover and cook in the oven for 4.

Remove from the oven and stir in the thyme and Worcestershire sauce then spoon into the dish and spread out evenly. Set aside to cool while you make the topping. Increase the oven temperature to 2. C/1. 80. C fan/gas 6.♥ Boil the potatoes in boiling salted water until tender, drain and return to the pan.♥ Add the milk, butter, salt and pepper and mash until smooth.♥ Spread the potatoes over the cold mince and fork the top.

Sprinkle with the cheese then place in the oven for 3. Serve hot. PREPARE AHEAD The pie can be made up to 8 hours ahead and kept in the fridge. FREEZE It freezes well without the potato topping. Defrost and spoon the mash on top, then cook as above. AGA The mince can be brought to the boil on the boiling plate, then covered and cooked in the roasting oven for an hour. Roast the completed dish on the second set of runners for 3.

Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping. This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. SERVES 6- 8. 1 tbsp sunflower oil. Worcestershire sauce. FOR THE TOPPING8.

You will need a shallow 2- litre (3½- pint) ovenproof dish. Preheat the oven to 1.

C/1. 40. C fan/gas 3. Heat the oil in a deep, ovenproof frying pan or sauté pan, add the mince and brown over a high heat for about 5 minutes, stirring and breaking up the meat with a wooden spoon until no pink remains. Add the onions and celery to the mince, and fry over a high heat for a further 3- 4 minutes. Sprinkle in the flour and fry, stirring for a minute, then stir in the remaining ingredients and season with salt and pepper. Bring to the boil, then cover with a lid and transfer to the oven to cook for about 1½ hours or until tender. While the meat is cooking, place the potatoes in a saucepan of salted water, bring to the boil and boil for 1.

Drain, return to the pan and, using a fork, break the potatoes into large rough chunks. Drizzle in the olive oil and some salt and pepper, and toss to coat well. Set aside. 5 When the meat is cooked, remove from the oven and increase the temperature to 2.

C/1. 80. C fan/gas 6. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. Place the dish in the oven and bake for 3.

PREPARE AHEAD The assembled dish can be kept, covered, in the fridge for up to 2. Once cooked, it can be stored in the fridge for 1- 2 days. FREEZE The mince is best frozen without the topping as the potato will lose its texture. Defrost the meat and top with fresh potato as required.