This Crispy Potato Topped Beef “Pie” has quickly become one of my favourite weeknight dinners. It has all the comfort of a cottage pie, but without the hassle of needing to make mashed potatoes – perfect for when I’m short on time and energy. Instead, finely sliced, buttery potatoes create a crispy, golden topping that feels like a total cheat (in the best way). I love that it’s made in just one pan, and the filling is loaded with vegetables that melt into a rich gravy, making it a complete meal in itself. The rich beef filling is absolutely delicious, flavoured with garlic, herbs, tomato paste and brightened with a touch of red wine vinegar, as well as beef stock and Worcestershire sauce for that “umami” (savoury) flavour we are all looking for. The potatoes are sliced super finely (I use a mandoline), then three layers of them, each drizzled with melted butter, top the “pie”. They are cooked until tender but the top of the pie remains crispy and golden. Feel free to add extra veggies – see my suggestions below. There’s no need for extra sides and, best of all, the leftovers freeze beautifully for another night. It’s a lifesaver for busy evenings when I still want something nourishing and homemade.
Can I use sweet potatoes instead of white potatoes?
Yes, sweet potatoes can be used as a substitute for white potatoes. Just keep an eye on the cooking time as they cook a little faster than regular potatoes. Cook, covered, for 20 minutes, then uncovered for a further 15 minutes, or until golden brown and tender.
Can I add more vegetables to the filling?
Absolutely! Add more vegetables like sliced mushrooms or green beans at the same time as the other vegetables. Swap out the zucchini (courgette) or carrot for other veggies your family enjoys.
What should I serve with this?
Although this is a full meal in itself, if you would like to serve extra sides, I would suggest some simple steamed greens such as green beans, broccoli or broccolini (tenderstem broccoli). A gorgeous option would be Green Leafy Salad with Balsamic Dressing with some Freezer Friendly Garlic Bread on the side.
Watch how to make Crispy Potato Topped Beef “Pie”
What are some other cosy and comforting pie recipes?
If you enjoyed this Crispy Potato Topped Beef “Pie”, I think you’ll love: Cottage PieShepherd’s PieBeef Stroganoff Cottage Pie with Crispy Parmesan ToppingSlow-cooker Beef PieChicken Mushroom Pie 4.3 from 4 reviews
2 tbsp olive oil 1 brown onion, diced 1 celery stalk, diced 1 carrot, diced or grated 1 zucchini (courgette), diced or grated (grating is good for fussy eaters!) 1 tbsp freshly minced garlic 1 tsp sea salt flakes 2 tbsp thyme leaves (or 2 tsp dried thyme), plus extra to garnish 750 g (1 lb 11 oz) minced (ground) beef ¼ cup (60 g) tomato paste (concentrated puree) 2 tbsp plain (all-purpose) flour 1 tbsp red wine vinegar (see note 1) 2 cups (500 ml) beef stock 1 tbsp Worcestershire sauce ¼ tsp cracked black pepper
POTATO TOPPING
800 g (1 lb 12 oz) potatoes, very finely sliced (see note 2) 3 tbsp melted unsalted butter ½ tsp sea salt flakes
Note 2 – It’s best to use a floury potato variety, like sebago (or russet for the US, or Maris Piper or King Edward for the UK) as they produce the fluffiest result without being too “slippery” when cooked. It’s easiest to slice the potatoes finely using a mandoline, or you can use a knife – aim for a thickness of 1–2 mm (1/16 inch). If the slices are thicker, you may need to increase the cooking time by an additional 15–20 minutes, or until the potatoes are tender and cooked through. Note 3 – If you do not have an oven-safe pan, you can use a regular pan, then later transfer the filling to a baking dish.
Make Ahead
Beef filling – You can prepare the beef filling ahead of time and refrigerate it in an airtight container for up to 24 hours, or in the freezer for up to 2 months. Thaw it completely in the fridge overnight before use. Potatoes – If you want to get ahead with the potatoes, they can be pre-sliced and stored in cold water in the fridge for up to 24 hours to prevent browning. When ready to bake, drain and pat the potatoes dry with paper towel, then assemble the pie just before baking in a 200°C (400°F) (180°C/350°F fan-forced) oven, covered, for 35–40 minutes, then uncovered for a further 30 minutes, or until the potatoes are golden brown and tender enough to be pierced with a fork.
Leftovers
Leftovers can be stored in the fridge for up to 3 days in an airtight container. To freeze, allow the pie to cool completely, then transfer to an airtight container or wrap tightly in foil. Freeze for up to 2 months. When ready to reheat, thaw overnight in the fridge and reheat in the oven, covered (with foil or a lid), at 200°C (400°F) (180°C/350°F fan-forced) for 35–40 minutes, or until hot all the way through. For individual portions, you can microwave them, adding a splash of water to keep the potatoes from drying out.
