Fantastic! Our family loves everything about this recipe! We’d eat it once a week!

Imagine the rustic charm of a traditional British cottage pie combined with the indulgence of creamy, cheesy scalloped potatoes. This Scalloped Potato Cottage Pie is a delightful fusion, taking the best of both worlds to create a dish that’s both comforting and elegantly satisfying. The cottage pie, an age-old favorite made to utilize leftover meat, meets a luxurious upgrade with layers of thinly sliced potatoes bathed in a rich, creamy sauce. Perfect for family feasts and gatherings, this casserole is not just a meal; it’s a celebration of flavors and traditions.

Serving Suggestions:

While this Scalloped Potato Cottage Pie is a hearty meal on its own, complementing it with a side of steamed greens like green beans or broccoli, or a crisp green salad with a light vinaigrette, creates a perfectly balanced feast. For a final touch of freshness and color, garnish with chopped parsley or green onions. Prepare to make this dish a sought-after favorite at your dinner table!

Scalloped Potato Cottage Pie Recipe


1 lb ground beef or lamb

1 large onion, finely diced

2 cloves garlic, minced

1 cup frozen peas and carrots

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper, to taste

3 tablespoons all-purpose flour

1 cup beef or vegetable broth

1 tablespoon tomato paste

2 lbs potatoes, peeled and thinly sliced

2 cups heavy cream

1 cup grated cheese (cheddar or your preferred mix)

1 tablespoon butter

Fresh parsley or green onions, chopped (for garnish)

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Preheat your oven to 375°F (190°C) and grease a large casserole dish with butter.

Brown the ground meat in a skillet. Add onions and garlic until soft, then the peas, carrots, herbs, salt, and pepper.

Sprinkle flour over the mixture, add broth and tomato paste, and cook until thickened.

In a separate bowl, mix heavy cream, half the cheese, salt, and pepper.

Layer half the potatoes in the dish, top with the cream mixture, then the meat mixture, followed by remaining potatoes, and the rest of the cream mixture.

Cover and bake for 40 minutes. Uncover, add remaining cheese, and bake until golden and potatoes are tender.

Let rest for 10 minutes, garnish, and serve.

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