Crispy Potato-Topped Beef & Vegetable Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A lighter, faster twist on cottage pie featuring savory ground beef and seasonal vegetables topped with golden, thinly sliced potatoes for a satisfying, crispy finish. This american-inspired one pot ready in about 65 minutes layers pound ground beef, tablespoons olive oil, medium carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound ground beef
• 2 tablespoons olive oil
• 2 medium carrots
• 1 medium zucchini
• 1 cup frozen peas
• 1 medium yellow onion
• 2 cloves garlic
• 1 tablespoon all-purpose flour
• 1/2 cup beef broth
• 1/2 teaspoon dried rosemary
• 4 medium potatoes
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and thinly slice potatoes into 1/8-inch rounds; set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, breaking it into small pieces with a spoon, and cook for 6 minutes until no longer pink. Drain excess fat, leaving 1 tablespoon in the pan.
3. Step 3: Add diced carrots, zucchini, and onion to the skillet; cook for 5 minutes until vegetables soften. Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 1 tablespoon all-purpose flour over vegetables, stirring constantly for 2 minutes to form a paste. Gradually whisk in 1/2 cup beef broth, then add 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 3 minutes until sauce thickens and coats the vegetables.
5. Step 5: Transfer the beef-vegetable mixture to a 9x13-inch baking dish. Arrange potato slices in a single layer over the filling, overlapping slightly to cover completely. Dot with 2 tablespoons butter and sprinkle with 1/4 teaspoon salt.
6. Step 6: Bake for 25-30 minutes until potatoes are golden brown and crispy at the edges, and the filling is bubbling around the edges.