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A delicious twist on cottage pie, topped with crispy potato slices instead of mash.

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). 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. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Full beef and potato pie in one pan, with a golden flaky crust.
A cottage “pie” with a twist, this is basically a deliciously rich and comforting beef casserole topped with thin, crispy slices of buttery potato.

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.

Not only is this low-cost family-friendly meal comforting and satisfying, it is great for both making ahead of time and freezing.

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.

Full beef and potato pie in one pan, with a golden flaky crust.
A cottage “pie” with a twist, this is basically a deliciously rich and comforting beef casserole topped with thin, crispy slices of buttery potato.

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.

The crispy potato topping goes beautifully with the delicious beef filling, which has a touch of added red wine vinegar to brighten the flavour and cut through the richness.

Watch how to make Crispy Potato Topped Beef “Pie”

If you enjoyed Crispy Potato Topped Beef “Pie”, I think you’ll love:

Cottage Pie Recipe
Shepherd’s Pie Recipe
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping Recipe
Slow-cooker Beef Pie Recipe
Chicken Mushroom Pie Recipe

Full beef and potato pie in one pan, with a golden flaky crust.

Crispy Potato Topped Beef “Pie”

Author: Nicole
4.9 from 20 votes
“This recipe was 10 out of 10! My two boys said this was the best meal I have made!! Absolutely divine!”
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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.
Prep 15 minutes
Cook 1 hour 10 minutes
Total 1 hour 25 minutes
Servings: 6

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 (1¾ lb) minced (ground) beef
  • 60 g (¼ cup) tomato paste
  • 2 tbsp plain (all-purpose) flour
  • 1 tbsp red wine vinegar (see note 1)
  • 500 ml (2 cups) beef stock
  • 1 tbsp Worcestershire sauce
  • ¼ tsp freshly cracked black pepper
POTATO TOPPING
  • 800 g (1¾ lb) 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.

Nutrition information

Nutrition Facts
Crispy Potato Topped Beef “Pie”
Amount per Serving
Calories
457
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
98
mg
33
%
Sodium
 
994
mg
43
%
Potassium
 
1479
mg
42
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
33
g
66
%
Vitamin A
 
2339
IU
47
%
Vitamin C
 
43
mg
52
%
Calcium
 
77
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

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Course beef, Main Course, pie
Cuisine british, Family-friendly