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Cottage Pie Baked Potatoes

Cottage pie baked potatoes turn crisp russet potato skins into a hearty dinner filled with savory beef, vegetables, and smooth mashed potato. Bake the potatoes, spoon in the thickened filling, then bake again until the topping is lightly golden.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling and resting 15 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the baked potatoes
  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp olive oil
For the cottage pie filling
  • 1 lb ground beef 85% lean
  • 1 yellow onion small, diced
  • 1 carrot medium, peeled and diced (about 1/2 cup)
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup frozen peas
For the potato topping
  • 3 tbsp salted butter
  • 0.25 cup milk

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Scrub the potatoes.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with the olive oil.
  5. Bake the potatoes directly on the oven rack for 55 to 70 minutes, until a knife slides easily into the center.
Cook the cottage pie filling
  1. Heat a 12-inch skillet over medium-high heat, add the beef, and cook it, breaking it into small crumbles, for 6 to 8 minutes, until browned and it reaches 160°F on an instant-read thermometer.
  2. Add the onion and carrot and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the tomato paste and flour and cook for 1 minute.
  5. Stir in the beef broth, Worcestershire sauce, thyme, salt, and black pepper; bring to a simmer and cook for 5 to 8 minutes, stirring occasionally, until thickened.
  6. Stir in the peas and cook for 2 minutes.
Make the potato topping
  1. Transfer the baked potatoes to a cutting board and let them cool for 10 minutes, until manageable.
  2. Cut each potato in half lengthwise.
  3. Scoop the flesh into a bowl, leaving about 1/4 inch of potato in each skin.
  4. Mash the potato flesh with the butter and milk until smooth.
Assemble and bake
  1. Increase the oven temperature to 425°F.
  2. Arrange the potato skins in a 9x13-inch baking dish.
  3. Divide the beef filling among the potato skins.
  4. Spoon the mashed potatoes over the filling.
  5. Bake for 15 to 20 minutes, until the filling is hot and the potato topping is lightly golden.
  6. Let the potatoes rest for 5 minutes before serving.

Notes

For tidy potato shells, leave about 1/4 inch of potato in each skin while scooping. Refrigerate leftovers for 3 to 4 days; freeze them for up to 3 months. For a gluten-free adaptation, use a 1:1 gluten-free flour blend in place of the all-purpose flour.