Cottage Pie Baked Potato
The Ultimate Comfort Food Mashup: Cottage Pie Baked Potato
Forget everything you thought you knew about cottage pie and baked potatoes! This dish takes two classic comfort foods and mashes them up into one incredible culinary creation.
Imagine this: a fluffy baked potato, its skin crispy from the oven, becomes a vessel for a savory and satisfying cottage pie filling. Think seasoned ground beef simmered with vegetables in a rich gravy, all nestled inside that warm potato. But wait, there’s more! Melted cheese oozes over the filling, and a generous dollop of creamy mashed potato tops it all off.
This is pure comfort food bliss, perfect for a cozy night in or a fun and satisfying family meal. It’s hearty, flavorful, and oh-so-easy to make. Get ready to take your taste buds on a wild ride with the Cottage Pie Baked Potato – it’s a flavor explosion you won’t want to miss!
Cottage Pie Baked Potato
A cottage pie baked potato is a delicious twist on two classic comfort foods. It takes the savory, meaty filling of a traditional cottage pie (ground beef simmered with vegetables in a rich gravy) and uses a fluffy baked potato as the base instead of a pastry crust.
Ingredients
1 lb Ground beef- 1 Yellow Onion Fine Dice
- 1 cup Carrots Sliced thin
- 2 cloves Garlic
- 1 tsp Salt
- 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
- ¼ tsp Thyme
- ½ cup Peas Frozen
- ½ cup Corn Frozen
- 2 cups Cheddar cheese Shredded
- 8 Russet potatoes
- 4 Tbsp Olive oil
- ¼ cup Milk
Equipment
Method
- First, gather all the ingredients for your cottage pie baked potatoes. Preheat your oven to 425°F (220°C). Wash your potatoes and pat them dry. Line a baking sheet with wax paper or parchment paper, then place the potatoes on the sheet. Drizzle them with olive oil, rubbing it all over, and season with salt and pepper. Bake the potatoes in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.8 Russet potatoes, 4 Tbsp Olive oil
- To make the cottage pie filling, start by setting a large skillet over medium-high heat. Add the ground meat, onion, carrots, garlic, salt, and pepper to the skillet. Cook, breaking up the meat with a spoon, until it's browned and no longer pink; make sure the carrots are tender. If there's a lot of fat in the pan, carefully drain it off. Then, sprinkle the flour over the meat and vegetables. Stir well to combine and cook for 2-3 minutes. This will create a roux and help thicken the sauce for your cottage pie filling.1 lb Ground beef, 1 Yellow Onion, 1 cup Carrots, 2 cloves Garlic, 1 tsp Salt, ½ tsp Ground Black Pepper
- After adding the flour, stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Make sure everything is well combined, then bring the mixture to a boil. Once it starts boiling, reduce the heat to low and simmer for 25-30 minutes, allowing the filling to thicken nicely.2 Tbsp Tomato paste, 2½ cups Beef broth, 2 tsp Worcestershire sauce, ¼ tsp Oregano, ¼ tsp Thyme
- Once the cottage pie filling has thickened, stir in the peas and corn. Continue to simmer for another 5-8 minutes, just until the vegetables are heated through.½ cup Peas, ½ cup Corn
- Once the filling is thickened and the vegetables are heated through, your cottage pie filling is complete. By this time, your potatoes should also be baked and ready. To fill the potatoes, carefully cut a small opening in the top of each potato. Scoop out the inside flesh, leaving about a ¼-inch thick shell. Save the scooped-out potato for later use, perhaps to mash and add to the filling or to make a potato side dish.
- Take the fluffy potato centers you scooped out and place them in a bowl. Add a splash of whole milk – just enough to help with the mashing. Now, using a fork or a potato masher, mash the potatoes until you have a chunky consistency. You don't want it completely smooth; a few lumps are perfectly fine!¼ cup Milk
- To assemble your cottage pie baked potatoes, start by sprinkling the bottom of each potato shell with shredded cheddar cheese. Next, carefully fill the shells with the savory cottage pie filling, being mindful not to overfill. Top the filling with another layer of shredded cheddar cheese. Finally, dollop the mashed potato mixture over the cheese, covering the filling completely. For an extra cheesy touch, sprinkle a little more cheddar cheese over the mashed potatoes.2 cups Cheddar cheese
- Once the potatoes are filled and topped with cheese and mashed potato, place the baking sheet back in the oven for about 15 minutes. This will allow the cheese to melt completely and the mashed potato topping to brown slightly. Serve your cottage pie baked potatoes hot. They can be enjoyed on their own or with a simple side salad for a complete and satisfying meal.
Nutrition
Notes
Potato Perfection:
- Choose the right potato: Russet potatoes are ideal for baking because of their fluffy interior and sturdy skin.
- Even baking: Choose potatoes that are roughly the same size so they cook evenly.
- Prick before baking: Prick the potatoes with a fork before baking to allow steam to escape and prevent them from bursting.
- Don't overbake: Overbaked potatoes will be dry and crumbly. Bake until tender when pierced with a fork.
- Quality ingredients: Use good quality ground beef, fresh vegetables, and flavorful broth for the best results.
- Don't overcrowd the pan: Brown the meat in batches to ensure it browns properly and doesn't steam.
- Build the flavor: Sauté the onions and carrots until softened to develop their sweetness.
- Season generously: Don't be shy with the salt and pepper, and feel free to add other herbs and spices to your liking.
- Don't overfill: Leave some space at the top of the potato for the mashed topping.
- Cheese variations: Experiment with different types of cheese, such as Gruyère, cheddar, or even a sprinkle of Parmesan.
- Broil for extra crispness: For a crispy mashed potato topping, broil the potatoes for the last few minutes of baking.
- Garnish: Add a sprinkle of fresh herbs, like parsley or chives, before serving for a pop of color and flavor.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for some heat.
- Veggie boost: Include other vegetables in the filling, such as diced celery, mushrooms, or leeks.
- Make it a meal: Serve with a side salad or your favorite vegetables for a complete and balanced meal.
Tried this recipe?
Let us know how it was!Ingredients
For the Baked Potatoes:
- 8 Russet potatoes
- 4 Tbsp olive oil
For the Cottage Pie Filling:
- 1 lb ground beef
- 1 yellow onion, finely diced
- 1 cup carrots, sliced thin
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp ground pepper
- ¼ cup all-purpose flour
- 2 Tbsp tomato paste
- 2 ½ cups low sodium beef broth
- 2 tsp Worcestershire sauce
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ½ cup frozen peas
- ½ cup frozen corn
For the Toppings:
- 2 cups shredded cheddar cheese
- ¼ cup milk
Image Gallery Cottage Pie Baked Potato
Cottage Pie Baked Potato
Cottage Pie Baked Potato
Cottage Pie Baked Potato
Cottage Pie Baked Potato
Storage & Leftovers
Storing Leftovers:
- Cool it down: Before storing, allow the cottage pie baked potatoes to cool completely at room temperature. This prevents condensation from forming and making them soggy.
- Separate components: If possible, store the potato shells, filling, and mashed potato topping separately. This helps maintain their textures and prevents the filling from making the potatoes soggy.
- Airtight containers: Store leftovers in airtight containers to keep them fresh and prevent them from absorbing odors from other foods in your fridge.
- Refrigerate promptly: Store leftovers in the refrigerator within 2 hours of cooking.
Reheating:
- Oven for best results: Reheat individual potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain their texture and crispness.
- Microwave in a pinch: You can also reheat them in the microwave, but be aware that the potato skin may become slightly soft.
- Add moisture: If reheating the filling separately, add a splash of broth or water to prevent it from drying out.
Freezing:
- Fully cooked: Ensure the potatoes are fully cooked before freezing.
- Wrap tightly: Wrap individual potatoes tightly in plastic wrap, then in aluminum foil or freezer bags. This helps prevent freezer burn.
- Freeze for up to 3 months: For best quality, freeze cottage pie baked potatoes for up to 3 months.
Tips for using leftover filling:
- Shepherd’s pie: Use leftover filling to make a traditional shepherd’s pie with a mashed potato topping.
- Pasties: Fill pastry dough with leftover filling to make savory hand pies.
- Stuffed vegetables: Use the filling to stuff bell peppers, zucchini boats, or mushrooms.
- Nachos: Top tortilla chips with leftover filling, cheese, and your favorite nacho toppings.
By following these tips, you can ensure that your cottage pie baked potatoes are just as delicious the second time around!
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