Description
A luxurious fusion of two comfort classics, this beef stroganoff cottage pie features tender slow-cooked beef and mushrooms in a creamy sauce, topped with buttery mashed potatoes and a crispy parmesan crust. Perfect for make-ahead family dinners or freezer-friendly meal prep.
Ingredients
Pie Filling:
800 g (1 lb 12 oz) chuck steak, gravy beef or braising steak, 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
Instructions
- Season the beef with salt and pepper.
- Heat 1 tbsp olive oil in a large heavy-based pan over medium–high heat. Brown the beef in batches for 8–12 minutes, then transfer to a plate.
- Add remaining olive oil to the pan, then cook onion and garlic for 2–3 minutes until softened.
- Add mushrooms and cook for another 2–3 minutes until they release their juices.
- Stir in flour and cook for 30 seconds, then add tomato paste, paprika, Worcestershire sauce, Dijon mustard, and beef stock.
- Return the beef to the pan and bring to a simmer. Reduce heat to medium–low, cover, and cook for 1 hour 30 minutes, stirring occasionally.
- Uncover and cook for another hour until the sauce thickens. Add a little water if needed to prevent sticking.
- When the beef is tender, stir in sour cream and set aside to cool slightly.
- Prepare Mashed Potato: Boil the potatoes for 15–20 minutes until tender. Drain and allow to steam-dry, then mash with butter, warm milk, and salt until smooth.
- Assemble: Preheat oven to 200°C (400°F) or 180°C (350°F) fan. Spoon the stroganoff filling into a 30 × 25 cm (12 × 10 inch) baking dish. Top with mashed potatoes, spreading evenly and roughing the surface with a fork.
- Spray with olive oil and sprinkle parmesan on top. Bake for 30 minutes until golden and crispy.
Notes
Add chopped parsley or thyme to mashed potatoes for extra flavor.
Mix cheddar with parmesan for a cheesier crust.
Use chicken thighs for a quicker version—reduce cooking time.
Can be assembled ahead, refrigerated for up to 3 days, or frozen unbaked for up to 3 months.
For extra crispness, broil the top for 2–3 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 625
- Sugar: 7g
- Sodium: 980mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 145mg
