Description
A comforting Crispy Potato Topped Beef “Pie” made with savory ground beef, tender vegetables, and rich homemade gravy, topped with thinly sliced, buttery potatoes baked until golden and crispy. This hearty, family-friendly dinner is perfect for cozy evenings, Sunday meals, and delicious leftovers.
Ingredients
Beef Filling
2 tablespoons olive oil
1 brown onion, diced
1 celery stalk, diced
1 carrot, diced or grated
1 zucchini, diced or grated
1 tablespoon freshly minced garlic
1 teaspoon sea salt flakes
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme, plus extra for garnish
750 g (about 1⅔ pounds) ground beef
60 g (about ¼ cup) tomato paste
2 tablespoons all-purpose flour
1 tablespoon vinegar
500 ml (about 2 cups plus 2 tablespoons) beef stock
1 tablespoon Worcestershire sauce
¼ teaspoon freshly cracked black pepper
Potato Topping
800 g (about 1¾ pounds) potatoes, very thinly sliced
3 tablespoons unsalted butter, melted
½ teaspoon sea salt flakes
Instructions
1. Preheat the oven: Preheat your oven to 400°F (200°C), or 350°F (180°C) for a fan-forced oven.
2. Cook the vegetables: Heat olive oil in a large, deep, oven-safe skillet over medium heat. Add the onion, celery, carrot, zucchini, garlic, and salt. Cook for 4–5 minutes, stirring occasionally, until softened.
3. Brown the beef: Add thyme and ground beef. Cook for 3–4 minutes, breaking the meat into small pieces, until fully browned and cooked through.
4. Add tomato paste and flour: Stir in the tomato paste until evenly combined. Sprinkle in the flour and mix thoroughly.
5. Make the gravy: Pour in the vinegar, beef stock, and Worcestershire sauce. Add black pepper and stir well.
6. Simmer the filling: Simmer uncovered for approximately 10 minutes, stirring occasionally, until the sauce thickens into a rich gravy.
7. Prepare for baking: Remove the skillet from the heat and spread the beef filling evenly. If your skillet isn’t oven-safe, transfer the filling to a baking dish. Let cool slightly.
8. Layer the potatoes: Arrange one-third of the thinly sliced potatoes over the beef filling, overlapping slightly. Drizzle with melted butter. Repeat with the second and third layers, finishing with the remaining butter and sea salt.
9. Bake covered: Cover the skillet or baking dish with aluminum foil or an oven-safe lid. Bake for 20 minutes.
10. Bake uncovered: Remove the foil and bake for another 30 minutes, until the potatoes are golden brown, crispy on top, and tender when pierced with a fork.
11. Rest and serve: Allow the pie to rest for 10 minutes before serving. Garnish with fresh thyme and enjoy!
Notes
Best potatoes: Yukon Gold potatoes provide a creamy interior and golden, crispy exterior.
Thin slices: Use a mandoline slicer for evenly sliced potatoes that cook at the same rate.
Thick gravy: Simmer the beef mixture until thickened to prevent a watery pie.
No oven-safe skillet? Transfer the filling into a baking dish before adding the potatoes.
Make ahead: Prepare the beef filling up to 24 hours in advance, refrigerate, and add freshly sliced potatoes before baking.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze cooked portions for up to 2–3 months for best quality.
Reheating: Reheat in a 350°F oven until the center reaches 165°F.
Optional variation: Sprinkle shredded cheddar or Parmesan over the topping during the last 10 minutes for a cheesy finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1/6 of pie
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 1080 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg