This hearty and comforting Crispy Potato Topped Beef Pie represents a delicious evolution of the traditional cottage pie. Drawing inspiration from both British and French culinary traditions, this dish combines seasoned ground beef with perfectly layered potatoes that create an irresistibly crispy top. The result is a satisfying meal that’s perfect for family dinners or entertaining guests.
Why This Recipe Works
What sets this version apart is the unique potato topping technique. Instead of the traditional mashed potato crown, this recipe uses thinly sliced potatoes arranged in overlapping layers, creating a crispy, golden crust that adds both visual appeal and textural contrast to the rich beef filling below.
Ingredients
For the Beef Filling:
- 2 tablespoons (30ml) olive oil
- 1 medium brown onion, finely diced (about 1 cup/150g)
- 1 celery stalk, finely diced (about ½ cup/50g)
- 1 medium carrot, diced or grated (about ¾ cup/90g)
- 1 medium zucchini (courgette), diced or grated (about 1 cup/120g)
- 1 tablespoon fresh minced garlic (about 3 cloves)
- 1 teaspoon (5g) sea salt flakes
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- 1.65 pounds (750g) ground beef (80/20 lean-to-fat ratio recommended)
- ¼ cup (60g) tomato paste
- 2 tablespoons (16g) all-purpose flour
- 1 tablespoon (15ml) red wine vinegar
- 2 cups (500ml) beef stock
- 1 tablespoon (15ml) Worcestershire sauce
- ¼ teaspoon freshly cracked black pepper
For the Potato Topping:
- 1.75 pounds (800g) potatoes, very thinly sliced
- 3 tablespoons (45g) unsalted butter, melted
- ½ teaspoon (2.5g) sea salt flakes
Step-by-Step Instructions
Preparation
- Preheat your oven to 400°F (200°C) or 350°F (180°C) for fan-forced ovens.
Making the Beef Filling
- Heat olive oil in a large, oven-safe pan over medium heat.
- Add the aromatics (onion, celery, carrot, zucchini, garlic) and salt. Cook for 4-5 minutes, stirring occasionally, until vegetables soften and become fragrant.
- Incorporate thyme and ground beef. Cook for 3-4 minutes, breaking up meat with a wooden spoon until thoroughly browned.
- Stir in tomato paste until well combined.
- Sprinkle flour over the mixture and stir until completely incorporated.
- Add red wine vinegar, beef stock, Worcestershire sauce, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens to gravy consistency.
Creating the Potato Topping
- Remove pan from heat and level the beef mixture.
- Layer one-third of the potato slices overlapping slightly.
- Drizzle with melted butter.
- Repeat twice more with remaining potatoes and butter.
- Finish with a sprinkle of sea salt flakes.
Baking
- Cover with foil or lid and bake for 20 minutes.
- Uncover and bake for an additional 30 minutes until potatoes are golden brown and fork-tender.
- Rest for 10 minutes before serving.
Pro Tips for Success
- Use a mandoline slicer for uniformly thin potato slices
- Keep potato slices in cold water until ready to use to prevent browning
- Pat potato slices dry thoroughly before layering
- Ensure the meat sauce is properly thickened before adding potato topping
- Let the dish rest after baking to allow the sauce to set
Nutrition Information
Per serving (serves 6):
- Calories: 520
- Protein: 32g
- Carbohydrates: 38g
- Fat: 28g
- Fiber: 4g
- Sodium: 780mg
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350°F (175°C) oven until heated through, about 20-25 minutes.
Recipe Variations
- Substitute ground lamb for beef to make a traditional shepherd’s pie
- Add mushrooms or peas to the filling for extra vegetables
- Use sweet potatoes for the topping for a different flavor profile
- Add grated cheese between potato layers for extra richness
- Incorporate fresh herbs like rosemary or sage for varied flavor
This comforting dish brings together the best of both worlds – a rich, savory beef filling and a crispy potato top that’s sure to become a family favorite.
