Rösti cottage pie

Lovely as creamy mashed potato is, there's something addictive about the crispy, golden rösti topping of this cottage pie.

  • 1 hr 45 mins cooking
  • Serves 6
  • Print
Looking for a classic cottage pie?


Rösti cottage pie
  • 2 tablespoon olive oil
  • 2 brown onion, chopped finely
  • 4 carrots, chopped finely
  • 2 trimmed celery sticks, chopped finely
  • 3 clove garlic, crushed
  • 1 kilogram minced beef
  • 1/4 cup (60ml) tomato paste
  • 1/2 cup (125ml) dry red wine
  • 800 gram canned diced tomatoes
  • 1 bay leaf
  • 1 kilogram sebago potatoes
  • 100 gram butter, melted
  • 2 tablespoon fresh flat-leaf parsley leaves


Rösti cottage pie
  • 1
    Heat oil in a large saucepan over medium heat; cook onion, carrot, celery and garlic, stirring for 5 minutes or until beginning to soften.
  • 2
    Increase heat to high, add beef; cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add tomato paste and wine; simmer until wine evaporates. Add tomatoes and bay leaf, season; simmer for 45 minutes or until sauce has thickened.
  • 3
    Transfer beef mixture to a 6cm (2½-inch) deep, 2 litre (8-cup) ovenproof dish.
  • 4
    Preheat oven to 200°C/400°F.
  • 5
    Peel, then coarsely grate potatoes into a large bowl. Place potato in a clean tea towel; squeeze out as much liquid as possible. Return potato to bowl; stir in butter, season. Spread potato mixture over beef mixture.
  • 6
    Bake pie for 50 minutes or until rösti top is golden. Serve pie topped with parsley.


You can add your favourite spices to the beef mixture during cooking. You could use desiree potatoes instead of sebago.

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