Cottage Pie Baked Potatoes
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 4 medium russet potatoes (scrubbed)
- 3 tablespoons extra-virgin olive oil (divided)
- Kosher salt
- Freshly ground black pepper
- ¾ pound 90% lean ground beef
- 1 medium yellow onion (finely chopped)
- 1 cup finely chopped carrots (about 2 medium carrots)
- 3 large garlic cloves (minced)
- 1½ tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce or tamari
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh thyme leaves
- 1½ cups low-sodium beef broth
- 1 cup frozen green peas
- ½ cup grated Gruyère cheese (sharp cheddar or Fontina are also great)
How would you rate this recipe?
Preparation
Step 1
Pre-heat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Step 2
Rub the potatoes all over with about 2 teaspoons of the olive oil, season with salt and pepper, and pierce each about 6 times with the tines of a fork. (This will allow moisture to escape while the potatoes bake.) Bake for about 1 hour, turning the potatoes every 20 minutes, until the skins feel crisp but the flesh beneath is soft.
Step 3
Meanwhile, prepare the filling. Heat a large skillet over medium-high heat. When hot, add the beef and cook for about 5 minutes, stirring and breaking up the meat into small pieces with a spatula, until no longer pink. Transfer the beef to a fine mesh strainer to drain the excess fat. Wipe out the skillet and return it to the stove.
Step 4
Heat 1 tablespoon of olive oil in the skillet. When the oil is shimmering, add the onions and carrots. Cook until the onions become translucent and the carrots have softened, about 5-7 minutes. (If the vegetables start to brown, reduce the heat to medium.) Stir in the garlic.
Step 5
Return the strained beef to the pan and sprinkle with the flour. Cook for 1 minute, then stir in the tomato paste, soy sauce, Worcestershire and fresh thyme. Cook for 1 minute (just to remove the bite from the tomato paste), then add the beef broth. Reduce the heat to a simmer, and cook for about 5 minutes until the filling has thickened slightly. Stir in the peas and cook for 2-3 minutes just until thawed. Cover the skillet with a lid and keep warm until ready to use.
Step 6
Split the baked potatoes almost in half lengthwise (you still want them to remain intact on their undersides), drizzle the inside of each with a teaspoon of olive oil, and sprinkle with salt and pepper. Roughly mash the flesh with a fork. Fold a tablespoon of Gruyère into each potato’s mash. Load each potato with a quarter of the beef filling (some will come out the sides, and that’s okay!) and top with the remaining cheese. Return to the oven for 5 minutes just until the cheese has melted. Serve warm.
Step 7
Save recipe for the next time?
