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Mary Berry’s best stews, casseroles and hot pots

by Thinking Fox

published on 15 October 2020

During the colder months, hearty, comforting one-dish dinners are top of the recipe wish list at Happy Foodie HQ, and when it comes to classic winter warmers, who better to turn to for inspiration than Mary Berry. From a nourishing lamb and bean stew to a beef casserole topped with oh-so-fluffy dumplings to a veggie bake with a cheesy, crisp potato topping, here are some of the favourites we’ll be turning to as the nights draw in.

Mary Berry Chicken and Herb Casserole | Midweek Meal

Mary Berry’s Rather Special Chicken and Herb Casserole

Richly flavoured with bacon, white wine, mushrooms, and herbs, this soul-soothing chicken casserole is just the thing for a chilly winter evening.

From the book

Mary Berry

Mary Berry’s Sausage and Red Pepper Hot Pot

Mary Berry’s Sausage and Red Pepper Hot Pot

A comforting, veg-packed, one-pan dinner, this hot pot teams spicy pork sausages with tomato, pepper, carrot and garlic for a delicious combination of sweet, spicy and earthy flavours.

Mary Berry’s Braised Lamb with Sweet Potato and Haricot Beans

Mary Berry’s Braised Lamb with Sweet Potato and Haricot Beans

A filling, hearty meal for a winter’s night, Mary uses neck fillet here, bulked out with sweet potato, beans and tomatoes, and cooked low and slow until beautifully tender. Spiced with cumin and lifted with a little mango chutney, this is full of flavour.

Mary Berry Mushroom, Lentil and Double Potato Jumble

Mary Berry Mushroom, Lentil and Double Potato Jumble

Think of this as a rich veggie cottage pie, but rather than mash on top, Mary’s opted for crispy golden chunks of cheesy potato and sweet potato.

Mary Berry’s Irish Stew

Mary Berry’s Irish Stew

from Classic

Tender, melt-in-the-mouth lamb, cooked in a flavoursome gravy and vegetables and topped with slices of crispy potato. 

Scrumpy Beef Casserole with Parsley & Horseradish Dumplings

Scrumpy Beef Casserole with Parsley & Horseradish Dumplings

Nothing beats a rich beef stew, unless, of course, it’s topped with what Mary calls “savoury Chelsea bun-dumplings”. Parsley and horseradish are smothered onto rectangles of suet dough, rolled up like a Swiss roll, sliced and plonked onto this one-pot dinner, then cooked until puffed up and gloriously golden.

Mary Berry’s Lamb Tagine

Mary Berry’s Lamb Tagine

Mary combines neck fillet with earthy, punchy spices, dried apricots, preserved lemon, harissa, and chickpeas in her spin on the classic Moroccan dish of tagine. This quick version is ready in just an hour.

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