Mary Berry Beef Casserole with Cauliflower Mash
Mary Berry Beef Casserole with Cauliflower Mash is a slow-braised beef stew cooked with onions, carrots, garlic, herbs, and stock, served over a velvety cauliflower mash instead of potatoes. The combination makes the meal hearty yet lighter than a traditional casserole.
- Prep Time: 25
- Cook Time: 120
- Total Time: 2 hours 25 minutes
- Yield: 4
- Category: Main Course
- Method: Braising
- Cuisine: British
Ingredients
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800g stewing beef, cut into chunks
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2 tbsp olive oil
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2 onions, chopped
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3 garlic cloves, crushed
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2 carrots, sliced
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2 celery sticks, chopped
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2 tbsp flour
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2 tbsp tomato purée
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600ml beef stock
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200ml red wine (optional; replace with stock if needed)
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
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Salt and black pepper, to taste
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Fresh parsley, chopped for garnish
For the Cauliflower Mash:
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1 large cauliflower, cut into florets
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2 tbsp butter
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3 tbsp double cream or milk
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½ tsp salt
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¼ tsp black pepper
Instructions
Step 1: Brown the beef
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Heat oil in the casserole pot and brown the beef chunks in batches to develop deep flavor.
Step 2: Sauté the vegetables
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Add onions, carrots, celery, and garlic, cooking gently until softened and aromatic.
Step 3: Add flour and tomato purée
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Stir in flour and tomato purée to build body and richness in the gravy.
Step 4: Pour in liquids
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Add stock and wine (if using), stirring to lift browned bits from the bottom of the pot.
Step 5: Add herbs and seasonings
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Mix in thyme, rosemary, bay leaves, salt, and pepper to create a well-seasoned base.
Step 6: Slow cook the casserole
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Cover and simmer gently until the beef becomes tender and the sauce thickens naturally.
Step 7: Prepare the cauliflower mash
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Steam or boil cauliflower florets until soft, then mash with butter, cream, salt, and pepper.
Step 8: Finish and serve
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Check seasoning, remove bay leaves, and serve the beef casserole over creamy cauliflower mash.