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Cottage Pie Baked Potatoes

Cottage pie baked potatoes are russet potatoes filled with browned beef, vegetables, and savory gravy, then topped with mashed potato. Bake the potatoes until tender and broil the filled shells until the topping is golden in spots.
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Prep Time 15 minutes
Cook Time 1 hour 9 minutes
Total Time 1 hour 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Baked potatoes
  • 4 russet potatoes large, about 10 to 12 ounces each
  • 1 tbsp olive oil
Cottage pie filling
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, finely diced
  • 1 carrot medium, finely diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 0.75 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 0.5 cup frozen peas
Potato topping
  • 2 tbsp unsalted butter
  • 0.25 cup milk

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 425°F and line a rimmed baking sheet with foil.
  2. Scrub and dry the potatoes, prick each several times with a fork, and rub with olive oil.
  3. Bake the potatoes on the sheet for 50 to 65 minutes, until easily pierced to the center.
Make the cottage pie filling
  1. Cook the ground beef in a 12-inch skillet over medium-high heat for 6 to 8 minutes, breaking it up, until browned and it reaches 160°F.
  2. Drain off all but about 1 tablespoon of fat.
  3. Add the onion and carrot and cook for 5 to 6 minutes, until softened.
  4. Stir in the garlic and tomato paste for 1 minute.
  5. Stir in the flour, beef broth, Worcestershire sauce, thyme, 1/2 teaspoon of the salt, and the black pepper.
  6. Simmer for 4 to 6 minutes, until thickened, then stir in the peas.
Make the potato topping
  1. Let the potatoes cool until easy to handle, then halve them lengthwise and scoop the flesh into a bowl, leaving sturdy 1/4-inch shells.
  2. Mash the potato flesh with the butter, milk, and remaining 1/4 teaspoon salt.
Assemble and broil
  1. Divide the beef filling among the potato shells and spread the mashed potato over each.
  2. Set the oven rack about 6 inches from the broiler and heat the broiler to high.
  3. Broil the potatoes on the baking sheet for 2 to 4 minutes, until the topping is golden in spots, watching closely.

Notes

For sturdy shells, scoop carefully and leave a 1/4-inch layer of potato. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potato texture may soften. For a gluten-free option, use a 1:1 gluten-free flour blend and certified gluten-free Worcestershire sauce.