1 ½ x ounces ( 40g) castor sugar. Published: 19:01 EST, 28 February 2015 | Updated: 19:01 EST, 28 February 2015. Mary Berry's fish pie with crushed potato topping The filling for this fish pie is a tasty blend of spinach, salmon, and hake. Shepherd’s Pie, a dish of hearty stew topped and baked with a potato crust, is the epitome of a fall dish. 1 pinch salt and freshly ground black pepper, 900 g old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices, 31.7 oz old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices, Preheat the oven to 160°C/325°F/gas mark 3. Put the potatoes in a pan of boiling salted water for 4–5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper. How do you make fish pie? Mary Berry's family suppers: Rich beef and mushroom stew. Preheat the oven to 160C/140C fan/gas 3. This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change. This is a rich and comforting stew, smart enough for a dinner party. PREPARE AHEAD The assembled dish can be kept, covered, in the fridge for up to 24 hours before cooking in the oven. Fish Pie with Crushed Potato Topping recipe: Every recipe in Mary Berry .Prorgamme website: Mary Berry cooks her delicious fish pie with soufflé topping, perfect for Christmas Eve.Mary Berry explains how her new recipe book, Mary Berry Cooks the Perfect, can help you achieve perfect results in the kitchen every time, just as she does. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese. Mary Berry: Cottage pie with crushed potato ... - Mail Online Place peeled potatoes in a large pot and cover with salted water. 4 While the meat is cooking, place the potatoes in a saucepan of salted water, bring to the boil and boil for 15-20 minutes until just tender. Bring to the boil, then cover with a lid and transfer to the oven to cook for about 1½ hours or until tender. 5 When the meat is cooked, remove from the oven and increase the temperature to 200C/180C fan/gas 6. Melt butter in skillet over medium-high heat. Preheat oven to 200°C/180°C fan/gas 6. The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline. Cook for 15-20 mins, or until tender. Set aside. Mary Berry's top tip: Mary says that if you're using goose fat, be careful not to add too much as it will make the potatoes soggy. You will need a 2.4 litre (4 pint) shallow wide-based ovenproof dish. Add the onions and celery to the pan and fry until beginning to soften. Stir until blended, then bring to the boil. Serve with a green vegetable. We are no longer accepting comments on this article. Easy The filling for this fish pie with crushed potato topping is a tasty blend of spinach, salmon, and hake. Cover the tray with foil a Drain the potatoes and return to the pan with the butter. For more delicious recipes from Mary Berry’s ‘Cooks The Perfect Step by Step’ Visit books.telegraph.co.uk or call 0844 871 1514 She now has more than 70 published cookbooks and one recipe includes her fluffy crisps roast potatoes. Shin of beef has an excellent flavour but needs slow cooking – for an alternative, look for braising steak. Ten minutes in a hot oven melts the cheese and warms the potatoes. Name Email Website. The comments below have not been moderated. Shepherd's pie - perfect comfort food for cold winter days. I serve it with Mustard Mash (see below) and a green vegetable. 3 Sprinkle in the flour and fry, stirring for a minute, then stir in the remaining ingredients and season with salt and pepper. 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. Instead of putting a classic mash on top, this recipe uses quickly crushed potatoes, drizzled with olive oil to make them crunchy. Article by The Telegraph. Cook until potatoes are soft enough to mash – easily pierced with a knife or fork (15 to 20 minutes). In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Bring to a boil and then reduce to a simmer. Bring a small saucepan of lightly salted water to a boil. Save my name, email, and website in this browser for the next time I comment. Pile the mixture into a casserole dish, and top it with mashed potatoes and grated Cheddar cheese. 47.6 g A tasty meat and mash combination. Add the onions and celery to the mince, and fry over a high heat for a further 3-4 minutes. Place the dish in the oven and bake for 30-40 minutes or until bubbling and golden-tinged on top. Increase the oven temperature to 220°C/425°F/gas mark 7. flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Part of the Daily Mail, The Mail on Sunday & Metro Media Group. instead of putting a classic mash on top, i’ve used quickly crushed potatoes, drizzled with olive oil to make them crunchy. Add garlic, and cook, stirring constantly, 30 seconds. 7. Bake for 30 minutes or until golden and bubbling. 2 Stir in. 2 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. Company registration number: 07255787. Tip in the lentils, tomatoes, tomato purée and Worcestershire sauce. Mary Berry's traditional shepherd's pie recipe, Do you want to comment on this article? A hearty and satisfying meal for the entire family to enjoy. Transfer the cooked mince to the ovenproof dish and spoon over the crushed potatoes. This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash. 1 You will need a shallow 2-litre (3½-pint) ovenproof dish. 1 Grease the baking dish with butter. Mary Berry's Parisienne potatoes recipe. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1–11/2 hours or until the mince is tender. 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. Also available as an ebook on the iBook Store. London Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. EC1Y 8AE, LoveEverything.com Limited, a company registered in England and Wales. 15 %, cups beef stock (my original recipe called for consomme), Thanksgiving Leftovers Turkey Shepherd's Pie. Copyright © lovefood.com All rights reserved. Mary Berry's shepherd's pie dauphinois recipe is a variation on the classic shepherd’s pie and has a layered topping of potato and cream instead of mash Tasty Chicken Curry Chicken And Potato Curry British Bake Off Recipes Great British Bake Off Easy Family Dinners Family Meals Mary Berry Cooks Irish Recipes Dinner Recipes Melt 50g (1¾ oz) of the butter in a large pan over a medium heat. Defrost the meat and top with fresh potato as required. Drain away any fat. 450g/1lb potatoes, cut into 2cm/¾in cubes. Add the leek and fry for 3 minutes or until softened but not browned. You need to be signed in for this feature, 36 Featherstone Street Veg Dishes Potato Dishes Savoury Dishes Vegetable Dishes Side Dishes Cheese Dishes Chef Recipes Potato Recipes Vegetable Recipes. Shepherd's Pie with Scalloped Potatoes au Gratin — Dwelling Table Mary Berry, is a version that doesn't use mashed potatoes, but scalloped au gratin potatoes If you're like me, you'll appreciate the simplicity Once cooked, it can be stored in the fridge for 1-2 days. What particular drew my attention to her fish pie recipe was the crispy small potato top she chose over a traditional mashed potato one. Saute ground beef, chopped onion and crushed tomatoes together, until the meat is browned and the juices are absorbed. This dish of potatoes, onions and cream is a real winter warmer. Drain, return to the pan and, using a fork, break the potatoes into large rough chunks. My main inspiration for this was a recipe from Mary Berry Cooks the Perfect Step-by-step. While potatoes are cooking, heat oil in … FREEZE The mince is best frozen without the topping as the potato will lose its texture. It’s deep, savory flavor is delicious on a crisp autumn day and its meat and potato elements are reminiscent of the family favorites I grew up on. flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato … Place the potatoes into a pan of salted water and bring to the boil. Slice 8 large potatoes very finely, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special, add them to the cream and simmer for 3 mins until just cooked. Recipe from Cook Up a Feast, by Mary Berry & Lucy Young, published by DK, £14.99. Drizzle in the olive oil and some salt and pepper, and toss to coat well. You will need a 2. Mmmm… just look at that crispy, cheesy crushed potato topping!! Hearty and satisfying meal for the next time I comment it with Mustard mash ( below! 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