Cottage Pie Potato Galette … Beautiful & Delicious!

Cottage Pie Potato Galette is a beautiful dish of thinly sliced sweet potatoes and Yukon gold potatoes with a savory thick filling of seasoned meat, vegetables, and fresh herbs.

Cottage Pie Potato Galette with sliced sweet potatoes and yukon gold potatoes with ground beef, vegetables and a savory filling in a cast-iron skillet.

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An inside view of Cottage Pie Potato Galette with layers of meat and vegetables and gravy.

What do you need to make Cottage Pie Potato Galette?

Here is what you’ll need from the grocery store:

Meat Mixture

Ground beef – 1 1/2 pounds ground beef (may substitute ground turkey, ground chuck, or ground sausage)
Kosher salt – 2 teaspoons kosher salt
Black pepper – 1 teaspoon black pepper
Dry red wine – 1 cup dry red wine (cabernet sauvignon, merlot, pinot noir, or zinfandel (or you can substitute beef stock but highly recommend the dry red wine, if you have it!)
Tomato paste – 1 1/4 tablespoon tomato paste

Liquid + Veggies

Unsalted butter – 4 tablespoons unsalted butter
Onions – 1 1/2 cups chopped onions
Carrots – 1 cup chopped carrots – peeled, chopped into 1/2-inch cubes
Butternut squash – 1 cup chopped butternut squash – peeled, chopped into 1/2-inch cubes
Garlic – 5 cloves fresh garlic, minced
Flour – 3 tablespoons flour
Beef broth – 2 cups beef broth
Worcestershire sauce – 1 tablespoon Worcestershire sauce
Rosemary – 1 tablespoon chopped fresh rosemary
Thyme – 1 teaspoon chopped fresh thyme
Kosher salt – 1 1/2 teaspoon kosher salt (or more to taste)
Black pepper – 1 teaspoon black pepper (or more to taste)
Peas – 3/4 cup fresh or frozen peas

Potato Galette

Sweet potatoes – 2 large sweet potatoes (about 1 1/2 pounds total) – peeled and very thinly sliced
Yukon gold potatoes – 2 large Yukon gold potatoes (about 1 1/2 pounds total) – peeled and very thinly slice
Unsalted butter – 2 tablespoons unsalted butter, melted (may substitute non-stick cooking spray)

Garnish Topping

Parsley – 2 tablespoons dried or fresh parsley

Ingredients needed to make an easy potato recipe.

What size pan should I use for Cottage Pie Potato Galette?

Any deep-dish 9-inch (or larger) pie plate will work with this recipe.

However …. Corey has a huge collection of cast-iron skillets, of all sizes, and all shapes. We have one wall in our pantry fully dedicated to his beloved collection! He loves to make this recipe using cast iron and we’ve been able to use several different size skillets with the same measurements you’ll find in this recipe. So it is very versatile.

A 9 to 10-inch skillet will work perfectly. You can have a double layer of potatoes on the bottom if you’d like and a double layer on top. Yum!

We have also used a 17 to 20-inch skillet, if we have family coming over, and have used one layer of potatoes on the bottom and then we spread out the layers a little bit more on the top. It’s totally up to you!

Either way … save the prettiest potatoes for the top of your beautiful cottage pie!

How do you make Cottage Pie Potato Galette?

Prepare the Veggies …

Sweet Potatoes + Yukon Gold Potatoes – use a vegetable peeler to peel the sweet potatoes and Yukon gold potatoes. Then slice the potatoes into very thin slices.

Butternut Squash – buy pre-cubed squash* or microwave a whole squash for about 3 to 4 minutes. Remove from microwave, cool, then slice lengthwise. Use a vegetable peeler to peel. Then slice into ½ – inch cubes.

*Note: if you purchase the pre-cubed squash, it comes in 1-inch cubes. Cut each one into smaller ½-inch cubes.

Onions + Garlic – mince

Carrots – buy frozen or canned (if canned, drain the water) tiny cubed carrots or if using fresh whole carrots, peel each carrot and then chop into tiny ½-inch cubes.

Peas – frozen or fresh

Ground beef and vegetable mixture with sliced potatoes on the side.

Cottage Pie Filling …

In a large cast-iron skillet, cook the ground beef over medium-high heat. Stir to cook until the meat has cooked through and is no longer pink. Then drain the fat from the skillet.
Stir in the red wine and the tomato paste; combine well.
Once the liquid has evaporated from the pan (about 4 minutes), transfer the meat mixture to a large bowl and set aside for later use.
Add the butter to the same skillet and melt over medium heat. Saute the butternut squash, onions, and carrots until softened. Then stir in the garlic; cook for 30 seconds until fragrant.
Whisk in flour and mix thoroughly.
Pour in the beef broth and Worcestershire sauce; stir continuously until boiling. Then reduce heat to a simmer until the sauce slightly thickens (about 10 to 15 minutes).
Season with chopped rosemary, thyme, salt, and pepper. Taste test and adjust seasonings as needed.
Transfer the liquid and vegetables into the meat mixture bowl and combine well. Set aside.

Potato Galette …

Preheat your oven to 350° F.
Place the thinly sliced potatoes in a large microwave-safe bowl. Add ¼ cup water (this will be just enough to create steam to soften the potatoes). Cover the top with plastic wrap and heat in the microwave for 4 minutes.
Remove from the microwave and drain the water from the bowl.
Wipe out the cast-iron with a paper towel and spray with a light layer of non-stick cooking spray (or spray a deep 9-inch pie plate with non-stick cooking spray).
Create a layer of potato slices on the bottom of the pie plate using an even number of Yukon gold and sweet potatoes. Then create a layer around the outer edge of the pie plate, alternating between Yukon gold slices and sweet potato slices.
Spoon the meat mixture into the pie and gently tap flat. With the remaining potato slices, begin layering from the outside to the center while overlapping slightly and alternating between the Yukon gold slices and the sweet potato slices for a beautiful presentation.
Brush the top of the potatoes with melted butter (or spray with a bit of cooking spray) and season with salt and pepper.
Bake for 45 minutes or until the potatoes are fork-tender yet crispy to your preference. Remove from the oven and sprinkle with parsley.
Allow to cool for about 5 to 10 minutes before cutting and serving. Enjoy!

Here are a few other easy potato recipes …

Delicious cottage pie is easy to make and full of vegetables.

Looking for more tasty and easy recipes? Try a few here:

Cottage Pie Potato Galette

Coogan’s Kitchen

Cottage Pie Potato Galette is a beautiful dish of thinly sliced sweet potatoes and Yukon gold potatoes with a savory thick filling of seasoned meat, vegetables, and fresh herbs.

_{*This recipe was inspired by}_{Shepherd's Pie with Potato Crust}_{from the Special Collector's Edition of Southern Living.}

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Prep Time 35

Cook Time 45

Resting time 10

Course Dinner, Main Course

Servings servings

Equipment

Cast-iron skillet, 10 to 12-inch *See notes
Whisk
Large mixing bowls
Plastic Wrap
Non-stick Cooking Spray

Ingredients

Meat Mixture

1½ lbs ground beef , may substitute ground turkey or sausage
2 tsp kosher salt , or more to taste
1 tsp black pepper , or more to taste
1 cup dry red wine , cabernet sauvignon, merlot, pinot noir, or zinfandel (or you can substitute beef stock but highly recommend the dry red wine, if you have it)
1¼ tbsp tomato paste

Liquid + Veggies

4 tbsp unsalted butter
1½ cups chopped onion
1 cup chopped carrots , peeled, chopped into ½-inch cubes
1 cup chopped butternut squash , peeled, chopped into ½-inch cubes
5 cloves fresh garlic , minced
3 tbsp flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp chopped fresh rosemary
1 tsp chopped fresh thyme
1½ tsp kosher salt , or more to taste
1 tsp black pepper , or more to taste
¾ cup peas , fresh or frozen

Potato Galette

2 large sweet potatoes (about 1½ lbs) , peeled and very thinly sliced
2 large Yukon gold potatoes (about 1½ lbs) , peeled and very thinly sliced
2 tbsp unsalted melted butter , or substitute non-stick cooking spray

Garnish Topping

2 tbsp dried or fresh parsley

Instructions

Prepare the Veggies

Sweet Potatoes + Yukon Gold Potatoes – use a vegetable peeler to peel the sweet potatoes and Yukon potatoes. Then slice the potatoes into very thin slices.
Butternut Squash – buy pre-cubed squash* or microwave a whole squash for about 3 to 4 minutes. Remove from microwave, cool, then slice lengthwise. Use a vegetable peeler to peel. Then slice into ½ – inch cubes.
*Note: if you purchase the pre-cubed squash, it comes in 1-inch cubes. Cut each one into smaller ½-inch cubes.
Onions + Garlic – mince
Carrots – buy frozen or canned (if canned, drain the water) tiny cubed carrots or if using fresh whole carrots, peel each carrot and then chop into tiny ½-inch cubes.
Peas – frozen or fresh

Cottage Pie Filling

In a large cast-iron skillet, cook ground beef over medium-high heat, stir to cook until cooked through and no longer pink. Drain the fat from the skillet.
Stir in the red wine and tomato paste; combine well.
Once the liquid has evaporated from the pan (about 4 minutes), transfer the meat mixture to a large bowl and set aside.
Add butter to the same skillet and melt over medium heat. Saute butternut squash, onions, and carrots until softened. Stir in garlic; cook for 30 seconds until fragrant. Whisk in flour and mix thoroughly.
Pour in beef broth and Worcestershire sauce; stir continuously until boiling. Then reduce heat to a simmer until sauce slightly thickens (about 10 to 15 minutes). Season with chopped rosemary, thyme, salt, and pepper. Taste test and adjust seasonings as needed.
Transfer the liquid and vegetables into the meat mixture bowl and combine well; set aside.

Potato Galette

Preheat oven to 350° F.
Place the thinly sliced potatoes in a large microwave-safe bowl. Add ¼ cup water (just enough to create steam). Cover the top with plastic wrap; heat in the microwave for 4 minutes.
Remove from microwave; drain water.
Wipe out the cast-iron and spray with a light layer of non-stick cooking spray (or spray a deep 9-inch pie plate with non-stick cooking spray).
Create a layer of potato slices on the bottom of the pie plate using an even number of Yukon gold and sweet potatoes. Then create a layer around the outer edge of the pie plate, alternating between Yukon slices and sweet potato slices.
Spoon the meat mixture into the pie and gently tap flat. With the remaining potato slices, begin layering from the outside to the center while overlapping slightly and alternating between the Yukon gold slices and the sweet potato slices for a beautiful presentation.
Brush the top of the potatoes with melted butter (or spray with a bit of cooking spray) and sprinkle with salt and pepper.
Bake for 45 minutes or until the potatoes are fork-tender yet crispy to your preference. Remove from oven and sprinkle with parsley.
Allow to cool for about 5 to 10 minutes before cutting and serving.

Notes

Nutrition Disclaimer

*What size pan can you use for this recipe?

Any deep-dish 9-inch (or larger) pie plate will work with this recipe.

A 9 to 10-inch skillet will work perfectly. You can have a double layer of potatoes on the bottom if you’d like and a double layer on top. Yum!

Either way … save the prettiest potatoes for the top of your beautiful cottage pie!

Did you make this recipe?Snap a few pics and mention @cooganskitchen or tag us by using #cooganskitchen – We’d love to see what your making & baking!

© Coogan’s KitchenAll content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Keyword Butternut Squash, Fall Recipes, Potato Galette, Shepherd’s Pie, Sweet Potatoes

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Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.

© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!