Mary Berry serves up a tasty looking rich beef and mushroom stew with mustard mash potatoes on this week’s episode of Mary Berry Cooks.

Mary says: “This is a rich and comforting stew that is smart enough to serve for a dinner party. I like to serve it with mashed potatoes or my potatoes dauphinoise and a green vegetable.”

For her stew Mary used : 50g plain flour, 2kg shin of beef, cut into 2.5cm, 6 tablespoons vegetable oil, 6 small shallots, 6 celery sticks, 8 carrots, roughly chopped, 25g dried porcini mushrooms, 600ml red wine or stout, 300ml beef stock, 6 sprigs of thyme, 450g button mushrooms, 2 tablespoons redcurrant jelly, salt and freshly ground black pepper.

About her mustard mash Mary says: “A dash of wholegrain mustard never fails to liven up a dish of good old mashed potato. I like to serve this with my Rich Beef and Mushroom Stew, above, but you could equally serve this alongside a Sunday roast.”

Mary’s ingredients for the mash are: 1.5kg floury potatoes, 50g butter, 100ml milk, 2 tablespoons wholegrain mustard, salt and freshly ground black pepper.