My youngest son and I love this dish so much; we have been eating it for two days. Last year, I made and shared a similar dish and named it “shepherd’s pie”. People kindly corrected me by telling me the difference between cottage and shepherd’s pie. According to them, shepherd’s pie is made from lamb while cottage pie is from beef. In this recipe, the beef mixture was topped with scalloped potatoes instead of the mashed ones. The ground beef with mushrooms and vegetables, flavored with fresh thyme, sugar and Worcestershire sauce was already satisfying delicious, topping it with scalloped potatoes made it even better. Enjoy!
Cooking Tips
For the best results, consider browning the ground beef in batches. This prevents steaming and helps achieve that nice caramelization, which adds depth to the flavor. Don’t rush the cooking process. Allow the mushrooms and veggies to soften and release their moisture before mixing in the seasonings. A touch of salt at the beginning helps draw out flavors from the vegetables. When it comes to the scalloped potatoes, slicing them thinly ensures even cooking. A mandoline slicer can be a game changer here. If you prefer a creamier texture, mixing in a little cream or sour cream with the milk while making the scalloped potato topping can elevate the dish. Lastly, let the pie rest for about 10-15 minutes after baking. This helps the layers set and makes serving much easier.
Serving Suggestions
Cottage pie topped with scalloped potatoes can be served as a standalone meal, but pairing it with a fresh side salad brings a nice balance to the hearty dish. A simple arugula salad dressed with olive oil and lemon juice cuts through the richness. If you’re feeling a bit more adventurous, roasted or steamed green beans or broccoli can add a pop of color and nutrition. For those who enjoy a little heat, a dash of hot sauce or a sprinkle of red pepper flakes can elevate the flavors. This dish also pairs nicely with a glass of red wine, like a Merlot or Cabernet Sauvignon, which complements the beef beautifully. Leftovers can be just as delicious, so consider doubling the recipe and enjoy it for a couple of meals.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Ground turkey will work just fine if you’re looking for a lighter option. Just keep in mind that turkey tends to be a bit leaner, so you might want to add a little extra oil or butter to keep it moist.
How can I store leftovers?
To store leftovers, let the cottage pie cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It should be good in the fridge for about 3-4 days, or you can freeze it for up to 2 months.
What can I serve with cottage pie?
This dish is super hearty on its own, but if you want to add a side, a simple green salad or steamed veggies work great. A side of crusty bread could be nice too, perfect for soaking up any extra sauce.
Can I make this dish ahead of time?
Yes, you can prepare the beef filling and the scalloped potatoes ahead of time. Just assemble the pie and refrigerate it for up to a day before baking, or you can freeze it before baking if you want to save it for later.
What common mistakes should I avoid?
One common mistake is rushing the browning of the meat, which can lead to steaming instead of getting that nice caramelized flavor. Also, slicing the potatoes too thick can result in uneven cooking, so make sure to keep them thin.
Cottage Pie Topped with Scalloped Potato
Ingredients
- 1 tbsp oil
- 2 lb lean ground beef
- 2 onions chopped
- 4 sticks celery diced
- ¼ cup all-purpose flour
- 1 cup red wine
- 1 ¼ cups beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp chopped fresh thyme
- 250 g/9oz cremini mushrooms sliced
- Salt and freshly ground pepper
- 2 lbs russet potatoes peeled and thinly sliced
- ¾ cup heavy cream
- 1 cup grated cheddar cheese
Instructions
- Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the beef from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
- Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, and then add the mushrooms. Season with salt and pepper. Cover with a lid and simmer for 20 minutes, stirring occasionally until beef is tender. Check the seasoning by adding more salt and pepper if necessary.
- Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.
- Transfer the cooked meat into an ovenproof shallow casserole dish. Preheat the oven to 425 °F.
- Arrange a layer of the blanched potato on top of the beef mixture and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
- Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.
Notes
Nutrition
Very good recipe. I added carrots and corn to the mix too and reduced the celery a little. Thank you for sharing this delicious meal 🙂
You are welcome Evan! Glad you liked this recipe.
We’re NOT Fans of Mushrooms ..so I omitted them.I did par boil very thin sliced carrots in the salted potato water.I added about 1 cup of frozen whole kernel corn.Served with cornbread..was delish !
Awesome!
Oil is not necessary when using ground beef, even lean, so omitted it. Also reduced by half the amount of onions and celery. Overall, it was good.