This comforting meal is loaded with chunky, fall-apart beef and all of the traditional flavours you know and love in a delicious, creamy, homemade stroganoff. The stroganoff filling is topped with mashed potatoes and a light sprinkling of parmesan before being baked in the oven until crispy and golden brown. The result is a luscious, creamy mushroom and beef pie with a crispy, cheesy potato topping. Easy to make with simple, low-cost ingredients, you can’t go wrong with this absolutely delicious pie that’s also freezer-friendly.
Which cut of beef is best for slow cooking?
I use chuck steak or gravy beef (braising steak) for most of my slow-cooked meals. I find these produce the best results and are also generally the most affordable. Cooked low and slow, they transform from being tough into amazingly tender and melt-in-the-mouth. Another delicious, flavourful cut of beef I love is oyster blade (flat-iron/butler’s steak), although it costs a little more.
I have followed the recipe but my beef is still not tender, what do I do?
There are two main reasons for this. One, the wrong cut of beef has been used. Two, it has not been cooked long enough. Cuts of beef suitable for slow-cooking (like chuck, gravy, braising steak or oyster blade/flat-iron/butler’s steak) are nearly impossible to overcook. The longer they are cooked on a low heat setting, the more they break down and the more tender they become. There are so many variables that can affect cooking time, from the quality of the cut, the size of the cut and the type of pan you’re using (some retain heat better than others). But the rule of thumb is to simply cook your beef for longer, to allow it to break down and soften. I have included lots of instructions in the recipe to help guide you if you’ve experienced problems in the past.
Can I prepare this meal ahead of time?
Yes! Beef Stroganoff Cottage Pie with Crispy Parmesan Topping is perfect for meal prep. I like to prepare it as per the recipe, then portion in individual containers (I find it easier to reheat). Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight prior to reheating for best results. My preference is reheating in the microwave (it’s fast and the pie remains juicy!).
What are some other quick one-pan dinner/freezer-friendly meal ideas?
I love any freezer meal that is going to give me back time during my busy week. Mexican Pulled Tacos, One Pan Gnocchi Bolognese, Easy Butter Chicken, Roasted Pumpkin Soup and Beef Rissoles are a few of our favourites, and you can check out all my other freezer-friendly recipes.
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping
What are some variations? We don’t like mushrooms!
If mushrooms aren’t your favourite, you can leave them out completely. Try adding 2 cups of finely diced celery and/or carrots at the same time as the onions. You can also amp up the vegetables by adding frozen peas or a few handfuls of baby spinach in the last few minutes of cooking. 5 from 4 reviews
800 g (1 lb 12 oz) chuck steak, gravy beef or braising steak (or any beef suitable for slow-cooking), cut into bite-sized pieces 1 tsp salt ½ tsp cracked black pepper 2 tbsp olive oil 1 large onion, roughly diced 1 tsp garlic, freshly minced 400 g (14 oz) mushrooms, sliced 2 tbsp plain (all-purpose) flour 2 tbsp tomato paste (concentrated puree) 1 tbsp sweet paprika 1 tbsp Worcestershire sauce 1 tsp Dijon mustard 2 cups (500 ml) beef stock 2 tbsp sour cream
Mashed Potato Topping
1.2 kg (2 lb 10 oz) all-purpose potatoes, peeled and quartered 2 tbsp (40 g) unsalted butter 1 cup (250 ml) milk, slightly warmed (see note 1) 1 tsp salt Olive oil spray ½ cup (50 g) freshly grated parmesan
Mashed Potato Topping Assemble Pie Make ahead If you want to prepare Beef Stroganoff Cottage Pie with Crispy Parmesan Topping ahead of time to eat at a later date, assemble the pie but don’t bake it. Cover it with a layer of baking paper and two layers of foil. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw it completely overnight in the fridge and bake as per the recipe. Leftovers Leftovers are best portioned in individual airtight containers for easy reheating. Refrigerate for up to 3 days and freeze for up to 3 months. Reheat in the microwave.
