Modern Crispy ‘gratin’ Cottage Pie

A simple step to modernize your regular cottage pie into a little more ‘luxury’. Simply topped with sliced potatoes (like a gratin) instead of mashed potatoes make it crispy and delicious. Not only do the sliced potatoes look good, are tastier & crispier but they are also a lot easy and time-saving.


Cooking Methods

  • Cooking
  • Roasting



Prep Time

15 minutes

Cooking Time

1 hour 45 minutes


  • 1 onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery sticks, chopped
  • 3 cloves of garlic, chopped
  • 3 sprigs of rosemary, picked and chopped
  • 500g Food Lover’s beef mince
  • 15ml (1 Tbsp) smoked paprika
  • 10ml (2 tsp) each of cumin and coriander
  • 30g tomato paste
  • 1 can (400g) La Belinda chopped tomatoes
  • 125ml (1/2 cup) frozen peas
  • Salt and pepper, to taste

For the crispy Potato topping

  • 2-3 medium potatoes, peeled and sliced thinly lengthwise (about 2-3mm thick)
  • 30ml (2 Tbsp) butter, melted


  1. Heat a pot with a dash of olive oil.
  2. Fry the onion, carrot and celery sticks for about 4-5 minutes. Add the garlic and rosemary and fry for another minute or two until fragrant.
  3. Add the beef mince and fry, stirring until browned, then add all the spices and tomato paste.
  4. Fry for about 3-4 minutes, then add the soy sauce and tinned chopped tomatoes. Stir and allow to simmer on a low-medium temperature for about 45 minutes.
  5. Once cooked, add the frozen peas and season with salt and pepper to taste.
  6. Place this mixture into an oven-proof dish. leaving about 2cm space – do not fill to the top of the dish.
  7. Pre-heat the oven to 180°C
  8. Pack the thinly-sliced potatoes on the mince mixture and brush with melted butter.
  9. Place in the oven and bake for about 30–45 minutes or until the potatoes are cooked and golden brown.