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Cottage Pie Baked Potatoes

Cottage pie baked potatoes fill tender russet potato shells with savory beef, vegetables, and thick gravy, then bake them with a lightly golden mashed potato topping. They combine cottage pie flavors with the satisfying texture of a twice-baked potato.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 5 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes 8 to 10 ounces each
  • 1 tbsp olive oil
Beef filling
  • 1 lb ground beef 85% lean
  • 0.5 yellow onion medium, diced
  • 1 carrot medium, peeled and diced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 0.5 cup peas frozen
Mashed potato topping
  • 3 tbsp unsalted butter
  • 0.25 cup milk

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with olive oil and place them on a rimmed baking sheet.
  4. Bake for 55 to 70 minutes, until a knife slides easily into the centers.
Cook the filling
  1. Cook the ground beef, onion, and carrot in a 12-inch skillet over medium-high heat for 7 to 9 minutes, breaking up the beef, until it reaches 160°F and the vegetables soften.
  2. Spoon off excess fat.
  3. Stir in the tomato paste and flour and cook for 1 minute.
  4. Stir in the broth, Worcestershire sauce, thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  5. Simmer for 4 to 6 minutes, until the gravy thickens, then stir in the peas.
Make the topping and assemble
  1. When the potatoes are cool enough to handle, halve them lengthwise and scoop the centers into a bowl, leaving about 1/4 inch of potato inside each skin.
  2. Mash the scooped potato with the butter, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until smooth.
  3. Heat the oven to 425°F.
  4. Spoon the beef filling into the potato shells and mound the mashed potatoes on top.
  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 sturdy shells, leave about 1/4 inch of potato inside each skin when scooping. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and milk.