Golden Beef Potato Crust Supper Pie

Name: Golden Beef Potato Crust Supper Pie
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 medium onion, diced; 2 cups frozen mixed vegetables, such as peas, carrots, and corn; 1 cup low-sodium beef broth; 1 tablespoon all-purpose flour, to lightly thicken the filling; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 4 large potatoes, about 2 1/2 to 3 pounds total, peeled and sliced evenly about 1/8 inch thick; 2 cups shredded cheddar cheese, divided; Salt and black pepper, to taste; 2 tablespoons olive oil, divided, plus a little for greasing the dish

By Corinne Griffith

October 15, 2026 7 Min Read

Jump to Recipe

This golden beef potato crust supper pie combines seasoned ground beef, mixed vegetables, a little savory gravy, and thin potato layers under a golden cheddar topping. It is a hearty baked dinner with familiar ingredients and plenty of comfort-food appeal.

There is no pastry to roll out. Sliced potatoes form the base and top, with the beef filling between them. The lower potatoes become tender as they cook under the filling, while the upper layer gets a cheesy, browned finish. It is closer to a layered beef-and-potato casserole than a traditional pastry pie.

Why This Beef and Potato Supper Pie Works

Cooking the filling first lets you brown the beef, soften the onion, and adjust the seasoning before assembling. A little flour turns the broth into a light gravy, and a covered bake gives the potatoes time to soften before the top is browned.

A hearty main dish: Beef, potatoes, vegetables, and cheese share one baking dish.
No pastry needed: Thin potato slices replace a dough crust.
Simple vegetables: A frozen mix keeps prep manageable.
A golden finish: Half the cheddar goes on at the end to avoid overbrowning.

Ingredients and Helpful Choices

1 pound ground beef
1 medium onion, diced
2 cups frozen mixed vegetables, such as peas, carrots, and corn
1 cup low-sodium beef broth
1 tablespoon all-purpose flour, to lightly thicken the filling
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
4 large potatoes, about 2 1/2 to 3 pounds total, peeled and sliced evenly about 1/8 inch thick
2 cups shredded cheddar cheese, divided
Salt and black pepper, to taste
2 tablespoons olive oil, divided, plus a little for greasing the dish

Potatoes: Russets soften well and give a starchier texture; Yukon Gold potatoes hold their shape a little more. Use roughly 2 1/2 to 3 pounds and slice evenly. Four large potatoes can vary considerably in weight, so weighing is more useful than relying only on the count.

Ground beef: Lean or moderately lean beef works well. Break it into small crumbles so the filling spreads evenly. Drain excess grease before adding the broth.

Broth and flour: The filling needs moisture, but loose broth can pool at the bottom of the dish. The added tablespoon of flour lightly thickens the cup of broth. It should make a spoonable sauce rather than a dry, stiff filling.

Mixed vegetables and cheddar: Peas, carrots, and corn give color and sweetness. Sharp cheddar adds plenty of flavor, while a cheddar and Monterey Jack blend makes a milder version.

How to Make Golden Beef Potato Crust Supper Pie

1. Prepare the potatoes and baking dish

Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish. Peel the potatoes and slice evenly about 1/8 inch thick, using a sharp knife or a mandoline with its hand guard. Keep the slices thin and similar in size.

2. Brown the beef and onion

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the ground beef, garlic powder, and a light seasoning of salt and pepper. Cook for about 6 to 8 minutes, breaking up the beef, until it reaches 160 degrees F on a food thermometer. Drain excess fat, leaving a thin coating in the pan.

3. Finish the filling

Sprinkle the flour over the beef and stir for 1 minute. Gradually stir in the broth and Worcestershire sauce. Add the frozen vegetables and simmer for about 5 minutes, stirring, until hot and the broth forms a lightly thickened gravy. Taste and adjust seasoning. The filling should be moist and spoonable, not soupy or dry.

4. Layer the supper pie

Arrange half the potato slices in overlapping layers across the bottom of the greased dish. Season lightly. Spread the hot beef filling evenly over them and scatter with 1 cup cheddar. Arrange the remaining potatoes over the filling in overlapping layers. Brush with the remaining tablespoon olive oil and season lightly. Reserve the final cup of cheddar until after the covered baking stage.

5. Bake covered until the potatoes soften

Cover tightly with foil and bake for about 50 to 60 minutes. Carefully lift a corner of the foil and test the center with a thin knife, checking through the top and bottom potato layers. If they still feel firm, cover again and continue in 10- to 15-minute intervals until nearly tender.

6. Add cheese and finish baking

Uncover, sprinkle with the reserved cheddar, and bake for another 15 to 20 minutes, until the potatoes are fully tender, the cheese is golden, and the center of the filling reaches 165 degrees F. Loosely tent with foil if the cheese browns too quickly. For extra color, an optional brief broil can be used only in broiler-safe bakeware, following its directions and watching constantly.

7. Rest before serving

Let the supper pie rest for about 10 minutes before scooping into portions. The filling will settle slightly, making it easier to serve. Expect a soft potato base with a browned cheesy top, rather than a crisp pastry-style bottom crust.

Getting Both Potato Layers Tender

Keep slices thin. About 1/8 inch is a useful target. Thick pieces need much longer than thin slices, especially underneath the filling. Use a mandoline with its guard or take your time with a sharp knife.

Do not rush the covered bake. The foil traps steam and helps the potatoes soften. A browned surface cannot tell you whether the bottom layer is done, so test through the middle with a thin knife. If you meet firm resistance, cover again and keep cooking.

Save the top cheese for later. Adding it after the potatoes are nearly tender gives it time to melt and brown without spending the entire bake exposed to heat. If it darkens too quickly, use a loose foil tent.

Expect a tender base. Because the filling sits on the lower potatoes, they will be soft rather than crisp. The crust-like finish is on the upper potato and cheese layer. Resting before serving helps the filling settle, but the pie is still best scooped into portions.

Variations and Serving Ideas

You can use chopped leftover cooked vegetables instead of the frozen mix, provided they have been stored properly. Stir them into the filling and heat thoroughly. If adding mushrooms, cook them with the onion until their moisture evaporates so they do not water down the gravy.

A pinch of thyme or smoked paprika works well with the beef. Ground turkey is another option, but cook it to 165 degrees F before making the filling. Taste after the broth and Worcestershire go in so you can adjust the salt without overdoing it.

The pie already contains meat, potatoes, and vegetables, so a simple salad or green beans can round out the meal. For another comforting beef bake, try Chefmaniac’s country beef and butter bean biscuit cobbler. If you enjoy layered potatoes, bookmark the country ham scalloped potato casserole or chicken and spinach potato gratin. Find more ideas in the Casserole Recipes collection.

Make-Ahead, Storage, and Reheating

For easier prep, cook the beef filling a day ahead, cool it promptly, and refrigerate in a covered container at 40 degrees F or below. Slice the potatoes when you are ready to assemble. Reheat the filling thoroughly before layering for an immediate bake.

If you assemble the entire dish ahead, cover and refrigerate promptly, and allow extra covered baking time from cold. Follow your bakeware manufacturer’s instructions about moving a chilled dish into the oven. Use the potato texture and center temperature to judge doneness.

Refrigerate leftovers within 2 hours in shallow covered containers and use within 3 to 4 days, including any time cooked components spent in the refrigerator before baking. Reheat portions to 165 degrees F, following USDA guidance for leftovers. Add a small splash of broth if the filling seems dry.

Freezing cooked portions is possible, but potatoes can soften or become grainier after thawing. For best texture, serve fresh or enjoy refrigerated leftovers. If freezing, pack cooled portions airtight and use within about 2 months for quality, thawing in the refrigerator before reheating.

Frequently Asked Questions

Is this the same as cottage pie?

It shares a ground-beef-and-vegetable filling, but cottage pie typically uses mashed potatoes on top. This version uses sliced potatoes underneath and over the filling.

Do I need to boil the potatoes first?

Not for this method. Thin raw slices cook during the covered bake. If they are thicker than directed, expect a longer cooking time and check both layers carefully.

Why are the potatoes still firm?

The slices may be too thick, the layers too deep, or the covered baking stage too short. Keep the foil tight and continue baking until a knife slides through the center layers easily.

Can I skip the flour?

You can, but the broth will stay looser and may collect under the potatoes. Simmer the filling longer to reduce excess liquid if you omit the thickener.

Will the bottom crust be crispy?

No. The lower potatoes become tender beneath the filling. The upper potatoes and cheddar provide the browned finish.

Should I broil the top?

Only if you want extra color and your bakeware is specifically broiler-safe. Watch continuously and skip it if the cheese is already browned.

A Hearty Supper from Simple Ingredients

Give the pie its short rest, then spoon out warm portions with a little golden cheese on each. The savory beef filling and tender potato layers make a satisfying dinner that needs very little alongside it.