Mary Berry makes a cottage pie with dauphinoise potato topping for a weekday supper on Mary Berry Cooks.

Mary says: “This is the perfect meal to serve when all the family are around as everyone can help themselves to as little or as much as they want. It’s generous enough for second helpings and if by any chance there are leftovers, it tastes great the next day. It’s so much smarter than the usual cottage pie, so is perfect for casual supper parties too.”

For her pie Mary used: 1 tbsp oil, 900g beef mince, 2 onions, 4 sticks celery, 50g plain flour, 250ml red wine, 300ml/½ pint beef stock, 2 tbsp Worcestershire sauce, 2 tbsp light muscovado sugar, 1 tbsp chopped thyme, 250g small brown chestnut mushrooms, dash of gravy browning (optional), salt and pepper, 1.5kg King Edward potatoes, peeled and sliced into 4mm slices, 150ml/5fl oz double cream, 100g strong cheddar, grated.