Description
This Cottage Pie Baked Potatoes recipe combines hearty ground beef mince simmered in a rich, savory sauce with fluffy mashed potato topping baked inside crispy, golden-skinned baking potatoes. The filling is enhanced with vegetables, herbs, and a touch of red wine for depth, topped with melted cheddar for a comforting, indulgent meal perfect for family dinners.
Ingredients
Units
Scale
Potatoes/Topping
- 6 large Baking Potatoes (approx 350g / 12oz EACH)
- 4oz / 120g freshly grated Cheddar
- 1/4 cup / 60ml Milk or Cream
- 2 heaped tbsp Butter
- 1/8 tsp Ground Nutmeg
- Salt & Pepper, as needed
- Olive Oil, as needed
Filling
- 1lb / 500g Ground Beef Mince (10-12% fat recommended)
- 1.25 cups / 300ml Beef Stock
- 1/4 cup / 60ml Red Wine (or extra stock)
- 2 tbsp Worcestershire Sauce
- 1 heaped tbsp Beef Gravy Granules
- 1 tbsp Tomato Puree (Tomato Paste)
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 2.5oz / 75g 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
Instructions
- Roast Potatoes: Stab the potatoes a few times all over, then coat each with a drizzle of olive oil and a pinch of salt. Place them in a preheated oven at 356°F (180°C) and bake for about 80 minutes until the skins are deep golden, crispy, and the potatoes are knife tender.
- Prepare Potato Topping: Allow potatoes to cool until safe to handle. Slice off the top third (around 3/4 of the way up) and carefully scoop out most of the inside into a large bowl, leaving a thin potato wall to maintain structure. Mash the scooped potato with butter, milk, ground nutmeg, half the grated cheddar, and salt & pepper to taste (approximately 1/2 tsp salt and 1/4 tsp pepper).
- Cook Vegetables and Beef: In a large pan over medium heat, add a drizzle of olive oil and sauté the diced carrot, onion, garlic, and mushrooms until softened and beginning to brown. Add the ground beef mince and cook until fully browned, breaking it up continuously with a wooden spoon to avoid clumps.
- Add Flavors and Simmer: Stir in the tomato puree and fry for 2 minutes to develop the flavor. Pour in the red wine and simmer briefly to allow the beef to absorb the liquid. Add beef stock, dried rosemary, thyme, gravy granules, Worcestershire sauce, and salt & pepper to taste. Reduce heat to low and simmer gently for 20-25 minutes until the sauce thickens and flavors meld.
- Assemble and Bake: Spoon the beef mixture into each hollowed-out potato. Top each with a few heaped tablespoons of the mashed potato mixture. Save any leftover mash for another use. Sprinkle the remaining grated cheddar over the top. Return the potatoes to the oven at 220°C (430°F) for 12-15 minutes until the cheese topping turns golden and bubbly.
Notes
- Beef Fat Content: Ground beef with 10-12% fat strikes a good balance between flavor and greasiness. For higher-fat beef (around 20%), drain excess fat after browning.
- Gravy Granules: These thicken the sauce and add depth of flavor. A reliable brand like Bisto is recommended. If unavailable, replace with 1 tbsp flour added after tomato puree, frying briefly before adding liquids to avoid lumps.
- Red Wine: Adds depth to the filling. Use any dry red wine—doesn’t need to be expensive. Most alcohol cooks off during simmering. Substitute extra beef stock if you prefer not to use wine.
- Calories: Nutritional estimate assumes approximately 1.5 tbsp olive oil total per potato.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 630 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 68 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 95 mg
