This recipe for Cottage Pie Topped with Scalloped Potato Gratin is a modern variation of classic shepherd’s pie with a cheesy topping of scalloped potatoes.
Cottage pie is an English classic, but I’ve never been keen on the classic version which has a layer of mashed potatoes on top – There is just something about the consistency that I just don’t like.
But then it all changed for me when I saw a UK cooking show called, ‘Mary Berry Cooks’ and she made a version that was topped with a layer of creamy, cheesy potato slices. I ran with it and created my own version of Mary Berry’s recipe (which you can see here).
My version is topped with scalloped potatoes and cheese which adds some garlic and Parmesan cheese because what doesn’t taste better with a bit of garlic and Parmesan cheese?
I mean look at it! It changes the way you look at cottage pie forever! Sure, you may love the original, but just look at this version! Seeing the gravy bubbling its heart out beneath those cheesy, crispy potatoes! It’s a beautiful sight! Tell me you don’t want a bite right now! I know I do and I just ate it yesterday!
I just love it when good food tastes, smells and sounds like comfort food and this dish does just that! Taking it out of the oven with it sizzling, bubbling and just smelling of comfort food goodness is a thing of pleasure.
I’m telling you, you have to try this recipe because it will change your life. Okay, I admit that I was a little too enthusiastic. It may not change your life, but it sure will change how you look at cottage pie forever!
UPDATE: I have had quite a few people report back that the sauce is too thin for their liking, so I have changed the recipe slightly to add flour that thickens the sauce.
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Cottage Pie Topped with Scalloped Potato Gratin
- 1 tablespoon oil
- 2 pound Ground beef
- 1 large onion chopped
- 3 celery stalks diced
- 2 carrots chopped small
- ¼ cup all-purpose flour
- 2 cups beef stock
- 1 tablespoon soy sauce
- A good handful of fresh parsley chopped
- 8 ounces cremini mushrooms sliced
- salt and pepper to taste
FOR THE POTATOES:
- 1 tablespoon flour
- ⅔ cup heavy cream
- 2 garlic cloves thinly sliced
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 2 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
- 4 ounces cheddar cheese grated
- ½ cup grated Parmesan
- Heat the oil in a hot frying pan and add the beef. Stir over high heat until golden-brown. Using a colander, drain and fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside.
- Add the onions, celery, and carrots to the pan and fry until beginning to soften. Return the beef to the pan.
- Add the stock & soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add the mushrooms and parsley. Season with salt and pepper. Cover with a lid and simmer for 30 minutes, or until the mince is tender.
- Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.
- Pour the beef mixture into a shallow casserole dish.
- Preheat the oven to 425f/220C.
- Arrange a layer of the blanched potato on top of the beef mixture.
- Thoroughly mix the flour into the cream (being sure not to leave any lumps)
- In a saucepan, heat up the cream garlic, nutmeg, and some salt and pepper.
- bring to a simmer and allow to thicken.
- Pour half of the cream mixture over the first layer of potatoes already in the pan. Arrange the remaining potatoes on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
- Bake in the preheated oven for about 30 minutes, or until golden-brown.