Description
These Cottage Pie Baked Potatoes combine fluffy baked russet potatoes with a rich, savory ground beef and vegetable filling, all topped with creamy mashed potatoes and baked until lightly golden. Comfort food made fun and perfectly portioned.
Ingredients
Scale
- 4 large russet potatoes, about 10 ounces each
- 1 pound lean ground beef
- 1 cup finely diced carrots
- 1 cup frozen peas
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1/4 cup milk
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, place scrubbed potatoes on the sheet, and bake for 50 to 60 minutes until fork tender.
- While potatoes bake, heat a large skillet over medium heat. Add ground beef and cook until browned. Stir in chopped onion, diced carrots, and minced garlic, and cook until softened.
- Drain excess fat if needed. Stir in tomato paste, Worcestershire sauce, beef broth, 1/2 teaspoon salt, and black pepper. Simmer for 8 to 10 minutes until slightly thickened. Add peas and cook for 2 more minutes.
- Once potatoes are done, let cool slightly. Slice each potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell. Mash the scooped potato with butter, milk, and remaining 1/2 teaspoon salt until creamy.
- Spoon the beef mixture evenly into each potato shell, then top generously with mashed potatoes.
- Return filled potatoes to the oven and bake for 15 to 20 minutes until heated through and lightly golden on top.
- Let rest for a few minutes before serving warm.
Notes
- Allow the beef to brown properly before stirring for deeper flavor.
- Simmer the filling long enough to thicken so it does not become watery.
- You can prepare the beef filling up to 2 days in advance and refrigerate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed potato half set
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: cottage pie baked potatoes, stuffed baked potatoes, ground beef stuffed potatoes, comfort food dinner, british inspired recipe