Cottage Pie with Scalloped Potato Topping

Dinner · Meat & Poultry Mains

Cottage Pie with Scalloped Potato Topping

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
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Prep
25 minutes
Cook
1 hour 40 minutes
Resting
10 minutes
Total
2 hours 15 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.

Cottage Pie with Scalloped Potato Topping

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion (Diced)
  • 4 Large Carrots (Diced)
  • 1 tsp Salt
  • 1 Cup Red Wine (dry)
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce (Optional)
  • 1 tbsp Brown Sugar (Optional)
  • 1 tbsp Thyme (fresh leaves, chopped)
  • ½ lb. Button Mushrooms (Sliced 1/4 inch thick)
  • 3 lbs. Yukon Gold potatoes (Peeled and sliced 1/8 inch thick)
  • 1/2 Cup heavy cream
  • 2 Cup Cheddar Cheese (shredded)
  • black pepper (to taste)

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Tender Potatoes, Golden Top

Parboil the sliced potatoes until just tender, then layer over the hot beef filling. A roomy baking dish and rimmed tray help contain the bubbling gravy.

Adapted from Mary Berry at BBC Food.

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The cooking plan

How to make Cottage Pie with Scalloped Potato Topping.

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.

  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.

  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.

  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.

  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cottage Pie with Scalloped Potato Topping

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Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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 dry
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce Optional
  •  
    1 tbsp Brown Sugar Optional
  • 1 tbsp Thyme fresh leaves, chopped
  • ½ lb. Button Mushrooms Sliced 1/4 inch thick
  •  
    3 lbs. Yukon Gold potatoes Peeled and sliced 1/8 inch thick
  • ½ Cup heavy cream
  • 2 Cup Cheddar Cheese shredded
  • black pepper to taste

Equipment

Large Dutch Oven
Large stockpot
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.
  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.
  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.
  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.
  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Notes

Slice the potatoes evenly, about 1/8 inch thick, and parboil until just tender so they finish evenly in the oven. Assemble and bake promptly. This vegetable-rich variation keeps the site recipe’s 1 pound of beef, carrots, and generous potato topping.
Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F.
Adapted from Mary Berry’s cottage pie with dauphinoise potato on BBC Food, with carrots, adjusted proportions, and rewritten instructions.

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Questions about this recipe.

Is this cottage pie or shepherd’s pie?

This recipe uses ground beef, so we call it cottage pie. Shepherd’s pie is usually made with lamb. Here, overlapping slices of potato, cream and cheddar replace the familiar mashed-potato topping.

Why parboil the scalloped potatoes?

The filling is already hot when the pie goes into the oven. Parboiling the thin potato slices for about 4–5 minutes helps them finish evenly. Drain them carefully while they still hold their shape, then arrange them over the filling.

What size baking dish should I use?

Use a deep 9-by-13-inch dish with about 4-quart capacity. Leave room below the rim for the filling to bubble, set the dish on a rimmed baking sheet and let the finished pie rest for 10 minutes before serving.

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Cottage Pie Stuffed Baked Potatoes

Dinner · Main Dishes

Cottage Pie Stuffed Baked Potatoes

Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
1 hour 15 minutes
Total
1 hour 40 minutes
Serves
8 stuffed potatoes

Bring it to the table

About this recipe.

Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground beef
  • 1 medium Yellow Onion (finely diced)
  • 1 cup Carrots (Sliced thin)
  • 2 cloves Garlic (minced)
  • ½ tsp Salt (plus more only to taste)
  • ½ tsp Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Tomato paste
  • 2½ cups Beef broth (Low sodium)
  • 2 tsp Worcestershire sauce
  • ¼ tsp Oregano (dried)
  • ¼ tsp Thyme (dried)
  • ½ cup Peas (Frozen)
  • ½ cup Corn (Frozen)
  • 2 cups Cheddar cheese (shredded, divided)
  • 8 medium Russet potatoes (about 8–10 oz each, scrubbed)
  • 3 Tbsp Olive oil (divided: 2 tbsp for potatoes, 1 tbsp for filling)
  • ¾ cup Milk (up to this amount, warmed; add gradually as needed)

Make the filling while potatoes bake

The oven does most of the work on the potatoes while you cook a thick beef and vegetable gravy. Let the filling become thick enough to sit in the shells rather than run out.

Keep the shells sturdy

Leave a little potato around the inside of each skin and add a modest topping. Potatoes vary in size; any extra mash or filling can be served alongside instead of overfilling the shells.

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The cooking plan

How to make Cottage Pie Stuffed Baked Potatoes.

  1. Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.

  2. While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.

  3. Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.

  4. Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.

  5. Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.

  6. Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cottage Pie Stuffed Baked Potatoes

No ratings yet
Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 stuffed potatoes
Course: Dinner, Main Course
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Ground beef
  • 1 medium Yellow Onion finely diced
  • 1 cup Carrots Sliced thin
  • 2 cloves Garlic minced
  • ½ tsp Salt plus more only to taste
  • ½ tsp Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Tomato paste
  • 2½ cups Beef broth Low sodium
  • 2 tsp Worcestershire sauce
  • ¼ tsp Oregano dried
  • ¼ tsp Thyme dried
  • ½ cup Peas Frozen
  • ½ cup Corn Frozen
  • 2 cups Cheddar cheese shredded, divided
  • 8 medium Russet potatoes about 8–10 oz each, scrubbed
  • 3 Tbsp Olive oil divided: 2 tbsp for potatoes, 1 tbsp for filling
  • ¾ cup Milk up to this amount, warmed; add gradually as needed

Equipment

Chef's knife
1 Chef's knife
1 Large skillet with high sides
1 Baking pan
1 Potato masher

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.
  2. While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
  3. Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.
  4. Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.
  5. Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.
  6. Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.

Nutrition

Serving: 12ozCalories: 568kcalCarbohydrates: 54gProtein: 24gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 877mgPotassium: 1292mgFiber: 5gSugar: 4gVitamin A: 3166IUVitamin C: 19mgCalcium: 282mgIron: 4mg

Notes

Timing: The filling cooks while the potatoes bake. The estimate includes the final bake; large potatoes or refrigerated filling need longer.
Yield: Eight medium stuffed potatoes. Potato size affects shell capacity, so there may be extra mash or filling to serve alongside.
Tray: Use a bare or foil-lined baking sheet. Do not use wax paper exposed to oven heat.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk and wheat; Worcestershire often contains fish, so check the label.

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