Cottage pie gets a luxurious upgrade with a cheesy scalloped potato topping! This dish features savory ground beef in a rich gravy, nestled beneath a layer of creamy, thinly sliced potatoes baked to golden perfection. It’s a hearty and comforting meal that combines the classic flavors of cottage pie with the elegance of scalloped potatoes.

Table of Contents

1. History of Cottage Pie & Au Gratin Potatoes 🥔
2. List of Ingredients
3. Images
4. Recipe
5. Ingredient Substitutions

Dive into a symphony of comfort food with Cottage Pie Royale! Imagine a rich, savory layer of ground beef bathed in a hearty gravy, bubbling with warmth and promise. Nestled on top, a blanket of creamy, scalloped potatoes awaits, each layer begging to be savored. Thinly sliced and bathed in a luxurious cheese sauce, they promise a textural delight – crispy edges yielding to a creamy, melt-in-your-mouth center. This isn’t just cottage pie, it’s an experience. Each bite is a harmonious blend of textures and flavors, a dance between the robust earthiness of the meat and the decadent richness of the scalloped potatoes. It’s a dish that warms you from the inside out, a celebration of comfort food elevated to new heights.

Scalloped Potato Cottage Pie

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Course: Dinner, Main Course

Cuisine: British

Keyword: British, French, Fusion, Sheperd's Pie

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 People

Calories: 709kcal

Shepherd's Pie gets a luxurious upgrade with a scalloped potato au gratin topping. This hearty dish combines savory ground meat and vegetables with a creamy, cheesy potato gratin for a comforting and flavorful meal.

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Ingredients

• 1 tbsp Olive Oil
• 1 lbs. Ground Beef
• 2 Large Yellow Onion Diced
• 4 Large Carrots Diced
• 1 tsp Salt
•  
  1 Cup Red Wine A little over a cup is better.
•  
  ⅓ Cup Flour
• 1 Cup Beef Stock
• 1 tbsp Worcestershire Sauce Optional
•  
  1 tbsp Brown Sugar Optional
• 1 tbsp Thyme
• ½ lb. Button Mushrooms Sliced 1/4 inch thick
•  
  3 lbs. Yukon Gold Peeled and sliced 1/8 inch thick
•  
  ½ Cup Cream
• 2 Cup Cheddar Cheese

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Instructions

Make The Filling

• Get your cooking started by placing a large skillet or Dutch oven over medium heat. Add a drizzle of oil and let it get hot. Once shimmering, toss in the ground meat and crumble it with a spoon as it cooks. Sauté for 5 minutes, stirring occasionally, until nicely browned all over. Remove the browned meat from the pan and set it aside on a plate.
• Add the chopped onions and carrots to the same pan along with 1 teaspoon of salt. Sauté for about 7 minutes, stirring occasionally, until they begin to soften and turn translucent.
• In the meantime, grab a small mixing bowl and whisk together the flour and wine until you have a smooth paste. Next, whisk in the beef stock to combine everything well.
• Now, return the browned ground meat to the pan with the softened onions and carrots. Pour in the prepared wine mixture along with Worcestershire sauce, sugar, and thyme. Bring the entire mixture to a boil, stirring frequently until it thickens slightly.
• Add the mushrooms to the pan and season everything with salt and pepper to taste. Cover the pan with a lid and simmer for 45 minutes, allowing the flavors to meld and the mushrooms to cook through.

Scalloped Potato Topping

• Grab a large pot and fill it with water. Add a good pinch of salt and bring it to a boil over medium-high heat.
• Once the water is boiling, add your sliced potatoes. Gently stir them a bit and let them cook for 4-5 minutes. You want them to be fork-tender, but not mushy.
• To prevent the potatoes from overcooking, drain them immediately in a colander. You can even rinse them with cold water to stop the cooking process completely.
• Let the potatoes sit in the colander for a few minutes to drain any excess water. Then, spread them out on a plate or baking sheet to cool down completely before using them in your potato salad. This will help prevent them from getting mushy in the final dish.

Building Your Creamy Potato Layers

• Get things started by preheating your oven to 425°F (220°C).
• Pour your delicious meat filling into a 2-quart baking dish. This will be the base for your creamy potato masterpiece.
• Now, it's time for the star of the show - the potatoes! Arrange the sliced potatoes in a single layer over the meat filling. Think of overlapping shingles on a roof - each potato slice should slightly overlap the one before it, creating a neat and even layer.
• Once your first potato layer is complete, drizzle half of the heavy cream over it. Season generously with salt and pepper to taste. This creamy layer will add richness and help the potatoes cook through evenly.
• Repeat steps 3 and 4 to create another layer of overlapping potatoes and then top it off with the remaining heavy cream. Season again with salt and pepper.
• Finally, for that irresistible cheesy goodness, arrange your shredded cheese evenly over the top cream layer.
• Now that your potato gratin is beautifully assembled, place the baking dish on top of a rimmed baking sheet (just in case of any bubbling over) and pop it into the middle rack of your preheated oven. Bake for about 30 minutes, or until the top is golden brown and the gratin is bubbling merrily.

Notes

Gentle Handling of Cooked Potatoes:

Once cooked, potatoes can become delicate. To preserve their texture and prevent them from breaking apart, avoid pulling them when separating. Instead, employ a gentle sliding motion. This technique will maintain the integrity of the potato pieces, resulting in a more aesthetically pleasing and texturally superior final dish.

Utilizing a Rimmed Baking Sheet:

When baking any dish, particularly those with a tendency to bubble or overflow, using a rimmed baking sheet is a prudent choice. This simple step can significantly reduce cleanup time. The raised edges of the rim effectively capture any spills or drips that may occur during the baking process, preventing them from burning onto the bottom of your oven. This not only makes cleaning easier but also helps maintain a cleaner and more professional kitchen environment.

Nutrition

Serving: 12oz | Calories: 709kcal | Carbohydrates: 60g | Protein: 31g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 865mg | Potassium: 1685mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8761IU | Vitamin C: 55mg | Calcium: 369mg | Iron: 5mg

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A Tale of Two Dishes: Cottage Pie and Au Gratin Potatoes

Cottage Pie: A Humble Beginning

• Originating in the late 18th century, Cottage Pie emerged from the hearths of Britain’s working class. “Cottage” referred to the homes of these laborers, and the pie itself was a resourceful way to use leftover meat.
• Initially, the term “cottage pie” could encompass various fillings, but by the 19th century, beef became the standard.
• This dish reflects the ingenuity of simple cuisine, transforming humble ingredients into a hearty and satisfying meal.

Au Gratin Potatoes: French Finesse

• Au Gratin (meaning “by scraping” in French) has a more aristocratic lineage. While the exact origin is unclear, it’s believed to have developed in 17th century France.
• Early versions likely used breadcrumbs and cheese to create a crust on top of sliced potatoes.
• The introduction of béchamel sauce, a creamy white sauce, in the 18th century further refined the dish, adding a layer of richness and sophistication.
• Au Gratin potatoes became a staple in French cuisine, representing a more elegant and indulgent way to enjoy potatoes.

Fusion for the Modern Table

Today, these two dishes often find themselves sharing the table. Cottage pie’s comforting flavors pair beautifully with the luxurious texture of Au Gratin potatoes. This fusion reflects our modern approach to food, where traditions from different cultures can come together to create something entirely new and delicious.

Ingredients:

• For the Hearty Filling:

  • 1 Tbsp oil
  • 2 lbs. ground beef or lamb (your preference!)
  • 2 onions, diced (about 2 cups)
  • 4 carrots, diced (about 2 cups)
  • 1 tsp salt
  • 1 generous cup of red wine (add a splash more if you like!)
  • 1/3 cup flour
  • 1 cup beef stock
  • 1 Tbsp Worcestershire sauce (optional, for a deeper savory flavor)
  • 1 Tbsp brown sugar (optional, for a touch of sweetness)
  • 1 Tbsp fresh thyme (chopped)
  • 1/2 lb. mushrooms, sliced 1/4 inch thick

• For the Creamy Scalloped Potato Topping:

  • 3 lbs. Yukon Gold potatoes (peeled and thinly sliced, about 1/8 inch thick)
  • 1/2 cup cream
  • 2 cups shredded cheddar cheese

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 Ingredient Substitutions

For the Hearty Filling:

• Ground Meat: No ground beef or lamb? You can use ground turkey, chicken, or even a plant-based alternative like lentils or crumbled tofu.
• Red Wine: Don’t have red wine? You can substitute with an equal amount of beef broth or even chicken broth. If you prefer a slightly sweeter option, try using a similar amount of cherry juice or pomegranate juice.
• Worcestershire Sauce: Not a fan of Worcestershire sauce? You can skip it altogether or substitute with a splash of soy sauce or balsamic vinegar.
• Brown Sugar: Don’t want to add sweetness? Simply omit the brown sugar.
• Mushrooms: Not a fan of mushrooms? You can leave them out entirely or substitute with another vegetable like chopped celery, peas, or diced green bell pepper.

For the Creamy Scalloped Potato Topping:

• Yukon Gold Potatoes: You can use any type of potato you like, but Yukon Golds are preferred for their creamy texture. Russet potatoes will work, but they might require slightly less cooking time due to their higher water content.
• Cream: No cream on hand? You can use whole milk or even a mixture of milk and melted butter. However, using cream will create the richest and creamiest topping.
• Cheddar Cheese: Not a fan of cheddar? You can use any type of shredded cheese you like, such as Gruyère, Monterey Jack, or a blend of your favorites.

Remember: These substitutions are just suggestions, feel free to get creative and use what you have on hand!

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