Description
Potato Topped Beef Pie brings hearty warmth straight from grandma’s kitchen to your dinner table. Savory beef nestled under creamy potato clouds makes weeknight meals feel like a cozy family celebration.
Ingredients
Scale
Protein:
- 1.5 lbs Ground Beef (at least 80% lean)
- 1 cup Beef Broth
- 1 cup Red Wine (optional)
Vegetables and Aromatics:
- 1 large Onion, chopped
- 2 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 4 cloves Garlic, minced
- ½ cup Frozen Peas
- ½ cup Frozen Corn
- 3 lbs Russet Potatoes, peeled and quartered
Seasonings and Extras:
- 2 tablespoons Olive Oil
- 1 tablespoon Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 1 Bay Leaf
- Salt to taste
- Black Pepper to taste
- 2 tablespoons All-Purpose Flour
- ½ cup Milk (whole milk recommended)
- 4 tablespoons Butter, unsalted
- ¼ cup Sour Cream (optional)
- Salt to taste
- White Pepper to taste
- ¼ cup Grated Cheddar Cheese (optional)
- 1 Egg, beaten (for egg wash)
Instructions
- Brown 1.5 lbs ground beef in 2 tbsp olive oil over medium-high heat. Crumble meat thoroughly during cooking.
- Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables soften.
- Mix in 4 minced garlic cloves and 1 tbsp tomato paste. Cook for 1 minute until aromatic.
- Pour 1 cup beef broth and 1 cup red wine into the skillet. Scrape pan bottom to release browned bits.
- Incorporate 1 tbsp Worcestershire sauce, 1 tsp dried thyme, ½ tsp dried rosemary, and 1 bay leaf. Season with salt and pepper.
- Reduce heat to low. Simmer covered for 30-45 minutes, stirring occasionally.
- Whisk 2 tbsp flour with 2 tbsp cold water. Slowly blend slurry into beef mixture to thicken sauce.
- Stir in ½ cup frozen peas and ½ cup frozen corn. Heat for 5 minutes.
- Remove bay leaf from filling.
- Boil 3 lbs quartered potatoes in salted water for 15-20 minutes until fork-tender.
- Drain potatoes completely. Mash with ½ cup milk, 4 tbsp butter, and ¼ cup sour cream until smooth.
- Season potato mixture with salt and white pepper.
- Optional: Fold ¼ cup grated cheddar into potatoes.
- Preheat oven to 375°F.
- Transfer beef filling into 9-inch baking dish.
- Spread mashed potatoes evenly over beef, creating decorative peaks with a fork.
- Brush potato surface with 1 beaten egg.
- Bake for 20-25 minutes until potato topping turns golden and filling bubbles.
- Rest pie for 5 minutes before serving.
- Slice and savor your hearty meal.
Notes
- Choose ground beef with a bit of fat for more flavor, as lean meat can make the filling dry.
- Chop vegetables uniformly to ensure even cooking and consistent texture in the filling.
- For a gluten-free version, replace wheat flour with cornstarch or potato starch when thickening the sauce.
- Make this dish ahead and refrigerate the filling and potato topping separately, then assemble and bake when ready to serve.
- Create a crispy potato topping by using a fork to create peaks that will brown beautifully in the oven.
- Substitute ground turkey or plant-based meat for a different protein option that works just as well.
- Prep Time: 25-30 minutes
- Cook Time: 1 hour - 1 hour 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 466 kcal
- Sugar: 5 g
- Sodium: 270 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg