Cottage Pie with Hashbrown Topping


This is classic British comfort food from my paternal grandfather’s side of the family. People often confuse cottage pie with shepherd pie, which is made with lamb. Cottage pie is made with beef. For either recipe, you can use leftovers or fresh ingredients.

This recipe breaks from the traditional shepherd or cottage pie in that it uses shredded potatoes instead of mashed potatoes for the topping. But if you wanted to go the more traditional route, you could top this one with a mound of mashed potatoes. Either way, it’s yummy.

Instead of ground beef, you could use just about any cut of beef and cube it up before browning. It takes about an hour to get this dish on the table and it easily scales up if you’re feeding a crowd.

Cottage pie is a hearty dish loved by both adults and youth. The chili powder brings a nice subtle heat that keeps you warm long after dinner.

12-inch Dutch oven or 9×13 deep baking dish, if feeding a crowd, double this recipe and bake it in a 16-inch Dutch oven

Ingredients for Potato Topping
1 tablespoons unsalted butter, melted
1 tablespoons olive oil
2 russet potatoes, shredded, or about half a bag of frozen
¼ teaspoon salt
¼ teaspoon black pepper

Ingredients for Meat Vegetable Mixture
2 tablespoons unsalted butter
2 spring onions or ½ medium yellow onion, chopped
2 cloves garlic, smashed and roughly chopped
1 ½ pounds ground beef or a roast, cubed
1 tablespoon chili powder
1 14-ounce can diced tomatoes, drained
1 cup beef broth
1 tablespoon all-purpose flour
1 cup fresh or thawed frozen peas and carrots
8 ounces extra-sharp Cheddar, grated
¼ teaspoon salt
¼ teaspoon black pepper

¼ cup finely grated Parmesan

Lightly grease Dutch oven or baking dish.

For the potato topping, in a medium bowl, combine grated potatoes, melted butter, olive oil, salt and pepper. Set aside.

In Dutch oven, over medium heat (either coals or propane), melt butter and sauté onions and garlic until the onions are soft and translucent, 3 to 5 minutes. Add the beef and cook, stirring occasionally, until browned. Stir in flour, salt, pepper and chili powder and stir until you have a nice paste. Add tomatoes and beef broth. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. While I’m doing this I usually prep and start my coals. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and carrots, and cheese. Cook until the cheese is melted.

Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan.

Bake in a 425°F oven, or until crisp on top and bubbling, about 20 minutes.

If you’re making a single batch in a 12-inch Dutch oven, use 31 coals, 21 coals on the lid and 10 underneath.

If you’re making a double batch in a 16-inch Dutch oven, use 42 coals, 28 coals on the lid and 14 underneath.

Let rest for 5 minutes before serving. Single batch serves 5-6.

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Categories: Dutch Oven, Main Dishes, Recipes | Tags: , , , , , , , , , , , , , , | Leave a comment

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