Description
This Cottage Pie Baked Potatoes recipe combines the comforting flavors of a classic cottage pie with the convenience of a baked potato. Large baking potatoes are roasted until crispy and tender, then hollowed out and filled with a rich, savory beef mince filling simmered in beef stock, red wine, and herbs. Topped with creamy mashed potato mixed with cheese and baked until golden and bubbly, these stuffed potatoes make a hearty and satisfying meal perfect for family dinners or meal prep.
Ingredients
Units
Scale
Potatoes/Topping
- 6 large Baking Potatoes (approx 350g/12oz EACH)
- 4oz / 120g freshly grated Cheddar
- 1/4 cup / 60ml Milk or Cream
- 2 heaped tbsp Butter
- 1/8 tsp Ground Nutmeg
- Salt & Pepper, as needed
- Olive Oil, as needed
Filling
- 1lb / 500g Ground Beef Mince (10-12% fat)
- 1.25 cups / 300ml Beef Stock
- 1/4 cup / 60ml Red Wine (or more stock as substitute)
- 2 tbsp Worcestershire Sauce
- 1 heaped tbsp Beef Gravy Granules
- 1 tbsp Tomato Puree (Tomato Paste)
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 2.5oz / 75g Mushrooms, finely diced
- 1 clove Garlic, finely diced
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- Salt & Pepper, as needed
- Olive Oil, as needed
Instructions
- Prepare and Bake Potatoes: Stab the potatoes all over with a fork, then coat them lightly with olive oil and sprinkle with a pinch of salt. Place them in a preheated oven at 356°F (180°C) and bake for 80 minutes, or until the skins are deep golden, crispy, and the potatoes are knife tender.
- Scoop and Mash Potato Filling: Once the potatoes are cool enough to handle, slice off the top three-quarters and carefully scoop out most of the center into a large bowl, leaving a thin wall to keep the potato sturdy. Mash the scooped potato with butter, milk, ground nutmeg, half the grated cheese, and salt and pepper to taste.
- Sauté Vegetables and Brown Beef: In a large pan over medium heat, add a drizzle of olive oil and sauté the diced carrot, onion, garlic, and mushrooms until they are soft and beginning to brown. Add the ground beef mince and cook until browned all the way through, breaking up the meat with a wooden spoon.
- Add Tomato Puree and Liquids: Stir in the tomato puree and fry for 2-3 minutes. Pour in the red wine and simmer for a few minutes to allow the beef to absorb the flavor. Add the beef stock, dried rosemary, dried thyme, beef gravy granules, Worcestershire sauce, and season with salt and pepper. Reduce the heat to low and gently simmer the mixture for 20-25 minutes to thicken the sauce.
- Assemble Potatoes: Spoon the beef filling into the hollowed baked potatoes. Top each with a few heaping tablespoons of the mashed potato mixture. Save about 1 cup of leftover mashed potato for another use if desired.
- Add Cheese and Final Bake: Sprinkle the remaining grated cheddar cheese over the stuffed potatoes. Return them to the oven at 220°C (430°F) and bake for 12-15 minutes, or until the cheese is melted, golden, and bubbly. Serve warm.
Notes
- Beef: Use 10-12% fat ground beef for best flavor and texture. If using higher-fat beef (20%), drain excess fat after frying. You can substitute lamb mince to make a Shepherd’s Pie version.
- Gravy Granules: These thicken the sauce and add rich flavor. Use a trusted brand like Bisto. If unavailable, mix 1 tbsp flour into the mince after tomato puree, cook out the raw taste, then add liquids gradually to avoid lumps.
- Red Wine: Adds deep flavor to the filling. Use any dry red wine; alcohol cooks off during simmering. Substitute extra beef stock if preferred.
- Calories: Estimated per potato assuming about 1.5 tbsp olive oil used in total for roasting and frying.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 85 mg
