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Cottage Pie Baked Potatoes

Cottage pie baked potatoes fill crisp russet potato skins with savory beef, vegetables, and a bubbling sauce. They’re finished with smooth mashed potato and cheddar baked until melted and lightly browned.
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Prep Time 20 minutes
Cook Time 1 hour 16 minutes
resting 5 minutes
Total Time 1 hour 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 ounces each
For the filling
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, peeled and finely diced
  • 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
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup frozen peas
For the potato topping
  • 4 tbsp unsalted butter
  • 0.33 cup whole milk warmed
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F. Scrub and dry the potatoes, pierce each several times with a fork, and place them on an 18x13-inch rimmed baking sheet.
  2. Bake for 50-65 minutes, until a knife slides easily into the center of each potato.
Make the filling
  1. While the potatoes bake, heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground beef, onion, and carrot and cook for 7-9 minutes, breaking up the beef, until browned and the beef reaches 160°F.
  2. Stir in the garlic, tomato paste, and flour and cook for 1 minute. Stir in the broth, Worcestershire sauce, thyme, salt, and pepper; bring to a simmer and cook over medium-low heat for 6-8 minutes, until the sauce thickens and the carrot is tender, then stir in the peas and cook for 2 minutes.
Prepare the potato topping
  1. When the potatoes are tender, reduce the oven to 400°F. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of potato in each skin.
  2. Mash the potato flesh with the butter and warmed milk until smooth.
Assemble and bake
  1. Divide the beef filling among the potato shells, top with the mashed potatoes, and sprinkle with the cheddar.
  2. Bake for 15-20 minutes, until the cheese is melted and lightly browned and the filling is bubbling.
  3. Rest for 5 minutes before serving.

Notes

For crisp potato skins, dry the potatoes thoroughly before baking and leave about 1/4 inch of potato in each shell. Refrigerate leftovers in an airtight container for 3-4 days; freeze for up to 3 months. For a dairy-free swap, use unsalted dairy-free butter, unsweetened dairy-free milk, and dairy-free cheddar.