COTTAGE PIE BAKED POTATOES
Ingredients
POTATO/TOPPING:
6 large Baking Potatoes (approx 350g/12oz EACH)
4oz/120g grated Cheddar
1/4cup/60ml Milk or Cream
2 heaped tbsp Butter
1/8 tsp Ground Nutmeg
FILLING:
1 lb Ground Beef (10-12% works great)
1.25 cups Beef Stock
1/4 cup Red Wine (sub more stock)
2 tbsp Worcestershire Sauce
1 heaped tbsp Gravy Granules (powder)
1 tbsp Tomato Paste
1 medium Onion, finely diced
1 medium Carrot, finely diced
3 oz. Mushrooms, finely diced
1 clove Garlic, finely diced
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
Salt & Pepper, as needed
Olive Oil, as needed
Description
Shepherd’s Pie Baked Potatoes
Directions
Stab the potatoes a few times all over, then coat in olive oil & salt.
Bake at 355°F for 80mins, or until deep golden, crispy & knife tender.
Once cool enough to handle, slice off the top (3/4 of the way up) & scoop out most of the centre into a large bowl, leaving a thin wall to keep the potato sturdy.
Mash the potato with butter, milk, nutmeg, half of the cheese and plenty of salt & pepper to taste I typically use 1/2 tsp salt & 1/4 tsp pepper).
Meanwhile, in a large pan over medium heat add a drizzle of oil alongside the carrot, onion, garlic & mushrooms. Fry until soft and starting to pick up colour, then add in the beef & fry until brown all the way through, breaking up with your wooden spoon as you go.
Stir in tomato puree & fry for a couple of mins, then pour in the wine. Simmer for a few mins, then pour in beef stock. Stir in rosemary, thyme, gravy granules, Worcestershire sauce and salt & pepper (to taste). Reduce heat to low and gently simmer for around 20-25mins to thicken the sauce.
Spoon the beef into the potatoes, then top with a few heaped tbsp of potato. You should be left with 1 cup of mash, save it in the fridge for a rainy day. Top potatoes with cheese, then place back in the oven at 425°F for around 12-15mins, or until golden & bubbly.