Go Back Email Link
–+ servings

Cottage Pie Potato Galette

Add to Collection
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Resting time 10 minutes
Course Dinner, Main Course
Servings 8 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!
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!
Did you try this recipe?Snap a few pics and mention @shaylahcoogan or tag us by using #cooganskitchen!
Keyword Butternut Squash, Fall Recipes, Potato Galette, Shepherd's Pie, Sweet Potatoes
Tried this recipe?Let us know how it was!