French Cottage Pie is a savory entree that features tender ground beef, perfectly seasoned and layered beneath a creamy blanket of mashed golden potatoes. To elevate the dish, a generous topping of rich Gruyère cheese adds a nutty, slightly sweet finish that melts beautifully into the potatoes. This flavorful meal is perfect for family dinners or cozy gatherings.
French Cottage Pie
Servings: 8 Servings
Ingredients
- 2 pounds lean ground beef
- 2 pounds golden potatoes peeled and chopped
- 1 Tbs Herbes de Provence*
- 2 Tbs tomato paste
- 1 medium yellow onion grated
- 1 medium carrot peeled and grated
- 1 Tbs olive oil
- 3 Tbs butter
- 1/3 cup sour cream
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/2 cup Gruyère cheese shredded
- 2 Tbs Parmesan cheese grated
- 1 scallion finely sliced for garnish
Instructions
- Preheat the oven to 400 degrees.
- Bring a pot of water to boil.
- Peel and chop the potatoes. Add the potatoes to the water and boil until tender.
- While the potatoes are boiling, heat the olive oil in a large skillet. Cook the onion, carrot, and garlic in the olive oil until tender. Add ground beef and brown. Once browned, add tomato paste and herbs de Provence. Stir until thoroughly mixed. Salt and pepper to taste. Remove from heat. Stir in the grated Parmesan cheese.
- Drain the potatoes and mash them. Stir in butter and sour cream. Salt and pepper to taste.
- Add meat mixture to a 9 inch x 9 inch baking dish. Layer the mashed potatoes on top of the meat. Top with Gruyère cheese.
- Bake until the cheese is melted.
- Garnish with scallions and serve.
Notes
Be sure to read the labels for gluten-free.
*Italian seasoning can be substituted. It gives a slightly different flavor profile, but is very tasty.
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This hearty French Cottage Pie is sure to become a family favorite. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe to pair with this meal, check out my Italian Salad recipe here.
