Dinner · Main Dishes
Cottage Pie Stuffed Baked Potatoes
- Prep
- 25 minutes
- Cook
- 1 hour 15 minutes
- Total
- 1 hour 40 minutes
- Serves
- 8 stuffed potatoes
Bring it to the table
About this recipe.
Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb Ground beef
- 1 medium Yellow Onion (finely diced)
- 1 cup Carrots (Sliced thin)
- 2 cloves Garlic (minced)
- ½ tsp Salt (plus more only to taste)
- ½ tsp Ground Black Pepper
- ¼ cup All-Purpose Flour
- 2 Tbsp Tomato paste
- 2½ cups Beef broth (Low sodium)
- 2 tsp Worcestershire sauce
- ¼ tsp Oregano (dried)
- ¼ tsp Thyme (dried)
- ½ cup Peas (Frozen)
- ½ cup Corn (Frozen)
- 2 cups Cheddar cheese (shredded, divided)
- 8 medium Russet potatoes (about 8–10 oz each, scrubbed)
- 3 Tbsp Olive oil (divided: 2 tbsp for potatoes, 1 tbsp for filling)
- ¾ cup Milk (up to this amount, warmed; add gradually as needed)
Make the filling while potatoes bake
The oven does most of the work on the potatoes while you cook a thick beef and vegetable gravy. Let the filling become thick enough to sit in the shells rather than run out.
Keep the shells sturdy
Leave a little potato around the inside of each skin and add a modest topping. Potatoes vary in size; any extra mash or filling can be served alongside instead of overfilling the shells.
The cooking plan
How to make Cottage Pie Stuffed Baked Potatoes.
Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.
While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.
Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.
Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.
Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cottage Pie Stuffed Baked Potatoes
Ingredients
1 lb Ground beef- 1 medium Yellow Onion finely diced
- 1 cup Carrots Sliced thin
- 2 cloves Garlic minced
- ½ tsp Salt plus more only to taste
- ½ tsp Ground Black Pepper
- ¼ cup All-Purpose Flour
- 2 Tbsp Tomato paste
- 2½ cups Beef broth Low sodium
- 2 tsp Worcestershire sauce
- ¼ tsp Oregano dried
- ¼ tsp Thyme dried
- ½ cup Peas Frozen
- ½ cup Corn Frozen
- 2 cups Cheddar cheese shredded, divided
- 8 medium Russet potatoes about 8–10 oz each, scrubbed
- 3 Tbsp Olive oil divided: 2 tbsp for potatoes, 1 tbsp for filling
- ¾ cup Milk up to this amount, warmed; add gradually as needed
Equipment
Instructions
- Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.
- While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
- Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.
- Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.
- Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.
- Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.
Nutrition
Notes
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