Crispy Potato Topped Beef “Pie”
Servings: 6 servings
Calories: 396kcal
This Crispy Potato Topped Beef “Pie” is a quick, comforting alternative to a traditional cottage pie, made with finely sliced potatoes as the topping instead of mash. It’s loaded with vegetables, cooked in one pan, and finished with a buttery, golden potato layer. A family favourite, it’s perfect for busy weeknights and makes great leftovers.
Ingredients
BEEF FILLING
- 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 minced (ground) beef
- 60 g tomato paste
- 2 tbsp plain (all-purpose) flour
- 1 tbsp red wine vinegar (see note 1)
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- ¼ tsp freshly cracked black pepper
POTATO TOPPING
- 800 g potatoes, very finely sliced (see note 2)
- 3 tbsp melted unsalted butter
- ½ tsp sea salt flakes
Instructions
- Make the beef filling – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Heat the olive oil in a large, deep, heavy-based oven-safe pan over medium heat (see note 3 if you don’t have an oven-safe pan). Add the onion, celery, carrot, zucchini, garlic and salt. Cook, stirring, for 4–5 minutes, or until softened.
- Add the thyme and beef and cook, stirring, for 3–4 minutes or until cooked through, breaking up the beef with a wooden spoon as you go.
- Stir through the tomato paste until well combined.
- Stir through the plain flour until dissolved.
- Add the red wine vinegar, beef stock, Worcestershire sauce and pepper. Stir to combine. Simmer, uncovered, stirring occasionally, for 10 minutes or until thickened to a gravy consistency. (The heat must be high enough to ensure the sauce is bubbling. If not, adjust the heat to medium–high or high. This will help to ensure the liquid evaporates and the gravy thickens.)
- Remove the pan from the heat and smooth the top, so the filling cooks evenly. If you are using a baking dish, transfer the mixture to the dish now. Allow the filling to cool slightly.
- Top with the potato – Place one-third of the potato slices in a layer across the beef, overlapping the slices slightly. Drizzle over some of the butter, then repeat with a second layer of potatoes, another drizzle of butter, then a final layer of potatoes and a final drizzle of butter. Finish with a sprinkling of salt.
- Cook – Cover with foil or a lid and bake for 20 minutes. Uncover and continue to bake for a further 30 minutes, or until the potatoes are golden brown and are tender enough to be pierced with a fork – the top will be crispy.
- Stand and serve – Allow to sit for 10 minutes before serving, sprinkled with the extra thyme.
Notes
Note 1 – The vinegar can be left out completely or substituted with apple cider vinegar. I do recommend leaving the vinegar in, though, as it adds a brightness to the gravy and cuts through the buttery potatoes and rich beef. Delish!
Note 2 – It’s best to use a floury potato variety, like sebago (russet for the US; 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.Nutrition Facts
Crispy Potato Topped Beef “Pie”
Amount per Serving
Calories
396
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
79
mg
26
%
Sodium
1034
mg
45
%
Potassium
1173
mg
34
%
Carbohydrates
23
g
8
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
24
g
48
%
Calcium
77
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
