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Cheesy Beef Croquettes

These Cheesy Beef Croquettes are the ultimate fusion of hearty cottage pie flavors and crispy finger food. With a crunchy panko coating, a creamy potato-beef filling, and a surprise cheesy center, they’re the perfect snack or appetizer for any occasion. Whether you stick with the classic filling or customize it with your favorite ingredients—like a sweet-savory bulgogi beef or a simple potato-only version—this recipe is endlessly versatile and absolutely irresistible.
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Keyword: beef, cheesy, cheesy beef croquettes, cottage pie, croquette, shepherds pie
Cost: $

Ingredients

  • 800 g yukon gold potatoes chopped in quarters
  • 2 tbsp parsley chopped
  • salt
  • neutral oil for frying

Cottage Pie Filling

  • 1/2 lb ground beef
  • 1 tbsp tomato paste
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1/4 onion diced
  • 1/2 celery stalk diced
  • 1/2 carrot diced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1 tsp worcestershire sauce
  • 1 tbsp all purpose flour
  • 4 oz mozzarella cheese cubed
  • salt to taste I use beef bouillon paste to season my filling to my taste for more flavor

Breading

  • 1 egg
  • 60 g all purpose flour
  • 1/3 cup water adjust for desired consistency
  • 2 cup panko bread crumbs

Instructions

  • Place the chopped potatoes in a pot of heavily salted water and bring to a boil. Cook until fork-tender. Drain and mash the potatoes, then set aside.
  • In a skillet, cook the ground beef over medium heat until browned.
  • Add the diced onion, carrot, celery, and garlic. Sauté for 2–3 minutes.
  • Sprinkle in the flour, stirring well, and cook for another 1–2 minutes.
  • Stir in the tomato paste, beef broth, rosemary, and thyme. Cook until the sauce is reduced and thickened.
  • Remove the rosemary and thyme sprigs. Taste and adjust seasoning with salt or beef bouillon paste for more flavor. Set the beef mixture aside to cool slightly.
  • Mix the mashed potatoes with the parsley and beef mixture until fully combined.
  • Scoop portions of the potato mixture and shape into balls. Press a cube of mozzarella cheese into the center of each ball and reshape to enclose the cheese completely.
  • In a bowl, whisk together the egg, flour, and water until smooth, adjusting the water for a slightly thick batter consistency.
  • Roll each croquette in the batter, then coat in panko breadcrumbs. Ensure they’re evenly covered.
  • Heat oil in a deep pot to 350°F (175°C). Fry the croquettes in batches, turning occasionally, until golden brown on all sides. Remove and drain on a paper towel-lined sheet.
  • For the perfect dipping sauce, combine sour cream with finely chopped chives, a dash of onion powder, and a pinch of salt. For exact measurements and additional tips, visit my Garlic Parmesan Smashed Potatoes recipe on my website.
  • Sprinkle the croquettes with extra parsley and serve warm with the sour cream onion and chive sauce or a squeeze of fresh lemon for added brightness.