Meet our Crushed Potato Cottage Pie—a fresh take on a traditional favourite. This dish stays true to the comforting flavours of classic cottage pie, featuring a hearty beef filling with tender vegetables and aromatic herbs. What makes it special is the golden, crushed potato crust, adding a rustic touch and crispy texture. For the complete recipe with measurements, scroll to the end or tap the ‘Jump to Recipe’ button.
This pie combines the timeless flavours of traditional cottage pie filling. Minced beef is sautéed with onions, carrots, and celery, and simmered in a rich sauce flavoured with Worcestershire and fresh herbs. However, instead of using the usual mashed potatoes, we’ve created a golden crust by crushing seasoned boiled potatoes into a tart tin. This forms a base that’s crisp on the outside but tender within.
Easy to Make: Crushed Potato Cottage Pie
This recipe is ideal for all skill levels, delivering comfort food with a simple twist. Start by boiling the potatoes with their skins on for added flavour and nutrition. Crush them into a tart tin to form a rustic crust, seasoning with salt and pepper. Drizzle with olive oil, and sprinkle with grated cheddar and dried thyme. Then, bake until the edges are golden and slightly crisp.
Discover the perfect base for our Crushed Potato Cottage Pie!
While the crust bakes, sauté minced beef with diced vegetables like onions, carrots, and celery. Fresh herbs such as thyme and rosemary add depth of flavour, while Worcestershire sauce and tomato purée bring richness. The filling thickens nicely with a touch of flour and stock.
Hearty filling of minced beef and veggies, ready for the crushed potato crust
To assemble, spoon the savoury filling into the baked potato crust.
Filling added to the crushed potato crust
Sprinkle cheddar cheese and fresh rosemary on top.
Generously topped with cheddar cheese and fresh rosemary, this Cottage Pie is ready to bake!
Bake again until the cheese melts and develops a beautiful golden finish. Each bite offers a blend of creamy potatoes, hearty beef, and melty cheese.
Customisable and Family-Friendly
You can easily adapt this pie to suit your family’s preferences. Swap the beef for a plant-based mince to make it vegetarian, or experiment with different herbs to vary the flavour. Whichever variation you choose, the result is a dish that’s sure to impress and satisfy everyone at the table.
Watch our quick video tutorial on Instagram and discover more delicious recipes for inspiration, including
This Potato Crust Cottage Pie takes a comforting classic to the next level with a deliciously golden potato crust. Tender, seasoned potatoes create the perfect base for a rich filling of savoury minced beef, aromatic herbs, and vegetables, all topped with a layer of melted cheddar and fresh rosemary. It’s a hearty and satisfying dish that’s easy to prepare and ideal for family dinners or cosy nights in. With every bite, you’ll experience the comforting warmth of traditional cottage pie combined with a delightful twist!
Ingredients
For the Potato Crust:
400g potatoes (boiled)
Salt & pepper (to taste)
2tbsp olive oil (plus more for greasing the tin)
50g cheddar cheese (grated)
1tsp dried thyme
For the Filling:
2tbsp olive oil (divided)
300g minced beef
Salt & pepper (to taste)
1/2tsp ground nutmeg
1 onion (diced)
1 carrot (diced)
1 celery stick (diced)
80g frozen peas
2cloves of garlic (minced)
1tsp fresh thyme (finely chopped)
1tsp fresh rosemary (finely chopped)
1tbsp tomato paste
1tbsp Worcestershire sauce
1tbsp plain flour
250ml vegetable stock (or beef stock)
1 bay leaf
For the Topping:
100g cheddar cheese (grated)
Fresh rosemary (chopped)
Instructions
Preheat and Prepare: Preheat your oven to 200°C (fan). Grease a 20cm tart tin with olive oil.
Make the Potato Crust: Boil the potatoes in salted water until tender. Drain and transfer them into the tart tin. Using the base of a glass, gently crush the potatoes to flatten them. Press them firmly into the tin with a spoon to form an even crust. Season with salt and pepper, drizzle with olive oil, and sprinkle with cheddar cheese and dried thyme. Bake for 25-30 minutes until the crust is golden.
Prepare the Filling: In a frying pan, heat 1 tbsp of olive oil over medium heat. Add the minced beef, season with salt, pepper and nutmeg. Cook until browned. Remove the beef from the pan and set aside. In the same pan, add the remaining olive oil. Sauté the onion, carrot, and celery for 1-2 minutes, then add the garlic, fresh thyme, and rosemary. Cook until the vegetables are softened and fragrant.
Combine Ingredients: Return the browned beef to the pan. Stir in the tomato paste and Worcestershire sauce until well combined. Sprinkle in the flour and mix thoroughly to coat the beef and veggies. Gradually add the stock, stirring continuously until the mixture thickens. Add the bay leaf and allow it to simmer gently. Finally, stir in the peas.
Assemble and Bake:Remove the bay leaf from the filling and transfer the mixture into the prepared potato crust, pressing it down gently. Sprinkle the top with the remaining cheddar cheese and chopped rosemary. Return to the oven and bake for around 30 minutes, or until the top is golden.
Serve and Enjoy: Allow the pie to cool slightly before slicing and serving. Enjoy!
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Customisation: For a vegetarian version, substitute the minced beef with lentils, mushrooms, or a meat alternative, and adjust the seasonings accordingly.
Cheese Alternatives: For a dairy-free option, consider using vegan cheese or nutritional yeast for a cheesy flavour without dairy.
