Beef Stroganoff Cottage Pie with Crispy Parmesan Topping

Why You’ll Love This Recipe

I love this recipe because it’s hearty, wholesome, and deeply satisfying. The filling is rich and creamy, with tender meat and savory mushrooms that soak up all those wonderful stroganoff flavors. The mashed potato topping makes it extra comforting, especially when it’s baked to a golden crunch. It’s a fantastic dish to prepare in advance, whether for family dinners or to stock up the freezer for busy days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pie Filling
800 g (1 lb 12 oz) chuck steak, gravy beef or braising steak (or any beef suitable for slow-cooking), cut into bite-sized pieces
1 tsp salt
½ tsp cracked black pepper
2 tbsp olive oil
1 large onion, roughly diced
1 tsp garlic, freshly minced
400 g (14 oz) mushrooms, sliced
2 tbsp plain (all-purpose) flour
2 tbsp tomato paste (concentrated puree)
1 tbsp sweet paprika
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 cups (500 ml) beef stock
2 tbsp sour cream

Mashed Potato Topping
1.2 kg (2 lb 10 oz) all-purpose potatoes, peeled and quartered
2 tbsp (40 g) unsalted butter
1 cup (250 ml) milk, slightly warmed
1 tsp salt
Olive oil spray
½ cup (50 g) freshly grated parmesan

Directions

Pie Filling

1. I start by seasoning the meat with salt and black pepper.

2. In a large heavy-based frying pan, I heat 1 tablespoon of olive oil over medium–high heat and brown the meat in batches for about 8–12 minutes. Once browned, I transfer it to a plate and set it aside.

3. I add the remaining olive oil to the same pan and cook the onion and garlic over medium heat for 2–3 minutes until softened.

4. I add the mushrooms and cook for another 2–3 minutes until they release their juices.

5. I stir in the flour and cook for 30 seconds, forming a paste, then add the tomato paste, sweet paprika, Worcestershire sauce, Dijon mustard, and beef stock.

6. I return the meat and any juices to the pan, bring it to a simmer, then reduce the heat to medium–low, cover, and cook for 1 hour 30 minutes, stirring occasionally.

7. I uncover the pan and cook for another hour, allowing the sauce to thicken. If needed, I add a little water to prevent sticking.

8. When the meat is tender and breaks apart easily, I stir in the sour cream to create a rich, creamy sauce, then let it cool slightly while preparing the mashed potatoes.

Mashed Potato Topping

1. I place the peeled, quartered potatoes in a large pot, cover with water, and bring to a boil. I simmer for about 15–20 minutes until tender.

2. I drain the potatoes, return them to the pot, and let them steam-dry for a minute to remove excess moisture.

3. I mash the potatoes, then add butter, warm milk, and salt, continuing to mash until smooth and creamy.

Assemble Pie

1. I preheat the oven to 200°C (400°F) or 180°C (350°F) fan.

2. I transfer the stroganoff filling into a 30 x 25 cm (12 x 10 inch) baking dish.

3. I spoon the mashed potato over the filling in small dollops, spreading gently with a fork to cover completely and create a rough surface.

4. I spray the top with olive oil and sprinkle over the parmesan cheese.

5. I bake for 30 minutes or until the topping is golden and crispy.

Servings and Timing

This recipe serves 6 people. It takes about 15 minutes to prepare and around 3 hours 30 minutes to cook, with a total time of approximately 3 hours 45 minutes.

Variations

I sometimes add chopped herbs like parsley or thyme to the mashed potatoes for extra aroma. For a richer filling, I stir in a splash of cream or a teaspoon of mustard at the end. I also like topping the pie with a mix of parmesan and cheddar for extra crunch.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. It reheats perfectly in the microwave or oven until piping hot. This pie is also freezer-friendly—I assemble it without baking, cover tightly, and freeze for up to 3 months. When ready to enjoy, I thaw it overnight in the fridge and bake it as usual.

FAQs

Can I make this ahead of time?

Yes, I often assemble the pie ahead of time, cover it, and refrigerate it for up to 3 days before baking.

Can I freeze the pie?

Definitely. I freeze the unbaked pie for up to 3 months, then thaw it completely before baking.

What kind of beef is best for this recipe?

I prefer using chuck steak or gravy beef because they become tender and flavorful when slow-cooked.

Can I make this with chicken instead?

Yes, I can substitute the beef with chicken thighs, reducing the cooking time since chicken cooks faster.

How can I make the topping extra crispy?

I rough up the mashed potato surface with a fork and spray it lightly with olive oil before sprinkling parmesan.

What can I use instead of Worcestershire sauce?

If I don’t have any, I mix a little soy sauce and lemon juice for a similar tangy depth.

Can I use low-fat milk in the mashed potatoes?

Yes, it still turns out creamy, though using full-fat milk adds more richness.

How do I know when the beef is done?

The meat should easily pull apart with a fork and the sauce should be thick and glossy.

Can I add vegetables to the filling?

Absolutely. I sometimes stir in peas, green beans, or diced carrots near the end of cooking.

Can I make individual portions?

Yes, I divide the filling into smaller oven-safe dishes and top each with mashed potatoes for easy serving and freezing.

Conclusion

I love how this beef stroganoff cottage pie with crispy parmesan topping brings together two classic comfort foods in one. The creamy, savory filling and fluffy golden topping create the perfect balance of flavor and texture. Whether I’m making it fresh for dinner or pulling it from the freezer for a busy night, it always feels like a warm, homemade hug in every bite.