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A slice of double crusted cottage pie with ground beef, red potatoes and cheese sauce on a brown plate with purple napkins.

Southern Cottage Pie

A savory, double crust, dinner pie filled with meat, potatoes, and cheese- the perfect family comfort meal.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: comfort food
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories: 807kcal
Author: Stacey | SouthernDiscourse.com

Equipment

Ingredients

  • 1 ½ pounds mini red potatoes quartered, boiled until tender, and drained
  • 2 pounds ground beef
  • 4-5 green onions chopped
  • ½ teaspoon minced garlic (+ ¼ teaspoon for cheese sauce)
  • salt & pepper to taste (+ ¼ teaspoon each for cheese sauce)
  • 1 pint half and half cream
  • 2 cups grated sharp cheddar cheese
  • 2 deep-dish, refrigerated pie crusts

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • In a large skillet, brown the meat. While browning, add chopped green onions. Add salt, pepper, and minced garlic & season to taste. When browned, set aside to cool.
  • In a medium sauce pan, over low heat, slowly warm the cream. Add ¼ tsp. each of salt, pepper, and minced garlic. When the cream is warm, add the cheese ½ C at a time, stirring until melted each time. When all of the cheese is completely melted, remove from heat and set aside.
  • Grease the bottom and sides of skillet. Line the bottom of the skillet with one of the pre-made crusts.
  • Fill the crust with the browned meat. Cover with the boiled potatoes. Pour cheese sauce over potatoes.
  • Place the second crust over the top of the pie. Seal the edges of the top and bottom crust together and crimp. Cut slits in the center of the pie to vent air while baking.
  • Bake for 45 min. to 1 hour.
  • Let cool 10-15 minutes before cutting and serving.

Notes

  • Be careful not to over brown the ground meat or over boil the potatoes as all of the ingredients will continue to cook as the pie bakes. So "just browned" and "fork tender," but not falling apart is the way to go.
  • I use this 10 inch cast iron skillet by Lodge to bake this pot pie-style pie. I think it works SO MUCH better than a 9 inch deep dish pie plate when it comes to holding all the the ingredients. (For storing my cast iron and other skillets, this storage rack is a true space saver for me.)
  • Sealing and crimping the pie crusts can get messy or start to seem like a disaster because the pie is so full, but don't give up!  It will all turn out in the end! This step simply takes a little patience. 

Nutrition

Calories: 807kcal | Carbohydrates: 44g | Protein: 33g | Fat: 55g | Sodium: 513mg | Sugar: 4g