Mary Berry's Shepherds pie dauphinois recipe

Name: Mary Berry's Shepherds pie dauphinois recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g (31.7oz) raw minced lamb; 2 onions, chopped; 2 large carrots, finely diced; 45 g (1.6oz) plain flour; 300 ml (10.6fl oz) red wine; 300 ml (10.6fl oz) beef stock; 1 tbsp Worcestershire sauce; 1 tbsp tomato puree; 1 dash of gravy browning (optional); 1 pinch salt and freshly ground black pepper; 900 g (31.7oz) old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices; 150 ml (5.3fl oz) double cream; 75 g (2.6oz) mature Cheddar cheese, grated

Servings: persons

900 g (31.7oz) raw minced lamb
2 onions, chopped
2 large carrots, finely diced
45 g (1.6oz) plain flour
300 ml (10.6fl oz) red wine
300 ml (10.6fl oz) beef stock
1 tbsp Worcestershire sauce
1 tbsp tomato puree
1 dash of gravy browning (optional)
1 pinch salt and freshly ground black pepper
900 g (31.7oz) old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices
150 ml (5.3fl oz) double cream
75 g (2.6oz) mature Cheddar cheese, grated

1
Preheat the oven to 160C (140C fan/325F/Gas 3).
2
Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown.
3
Drain away any fat.
4
2 Stir in
5
flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato puree (add the gravy browning, too, if you want the sauce to be a rich dark colour).
6
Stir until blended, then bring to the boil.
7
Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 111/2 hours or until the mince is tender.
8
Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool.
9
Increase the oven temperature to 220C (200C fan/425F/Gas 7).
10
Put the potatoes in a pan of boiling salted water for 45 minutes to blanch them.
11
Drain, refresh in cold water, and dry well with kitchen paper.
12
Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper.
13
Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
14
Bake for 30 minutes or until golden and bubbling.

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 900 g (31.7oz) raw minced lamb, 2 onions, chopped, 2 large carrots, finely diced, 45 g (1.6oz) plain flour, and more.

Yes, Mary Berry's Shepherds pie dauphinois recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!