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Fluffy Cottage Pie Baked Potatoes Recipe
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FLUFFY COTTAGE PIE BAKED POTATOES RECIPE

Jennine Rye/Tasting Table
By Jennine Rye/Jan. 27, 2024 5:45 pm EST

There are few meals more comforting or simple than a humble baked potato. With
its crisp outer skin and light, fluffy insides, a baked potato is delicious on
its own or paired with a wide variety of fillings. It's a great meal option for
basically any occasion, from a quiet weekday meal for one to a crowd-pleasing
dinner for a large gathering.



While there is certainly nothing wrong with eating your baked potato as it is,
why not step up your game and make these fluffy cottage pie baked potatoes?
Created by Tasting Table recipe developer Jennine Rye, this recipe takes the
humble baked potato up a notch (or three) by combining it with a similarly
ultra-comforting cottage pie recipe. Ground beef is stewed alongside classic
cottage pie ingredients to create a rich, minced-meat mixture. This is then used
to fill hollowed-out baked potatoes, which are topped with delightfully fluffy
mash that is created from the discarded inners of the potatoes. Finished off
with a sprinkling of sharp cheddar before being baked once more, these fluffy
cottage pie baked potatoes are definitely something to write home about.






GATHER THE INGREDIENTS FOR THIS FLUFFY COTTAGE PIE BAKED POTATOES RECIPE

Jennine Rye/Tasting Table

To begin this fluffy cottage pie baked potatoes recipe, you will first need to
gather the ingredients. For the cottage pie mince mixture, you will want ground
beef, onion, carrot, celery, garlic, a can of chopped tomatoes, red wine, beef
stock, Worcestershire sauce, and Italian seasoning. You will additionally need
baking potatoes, olive oil, salt, black pepper, milk, butter, nutmeg, and
cheddar cheese.






STEP 1: PREHEAT THE OVEN

Jennine Rye/Tasting Table

Preheat the oven to 350 F.







STEP 2: PREPARE THE POTATOES

Jennine Rye/Tasting Table

Prepare the potatoes by pricking them all over with a fork, then coating them in
1 tablespoon olive oil and a pinch of salt.




STEP 3: BAKE THE POTATOES

Jennine Rye/Tasting Table

Place the potatoes into the oven to bake for 1 hour 30 minutes.




STEP 4: HEAT A PAN

Jennine Rye/Tasting Table

Meanwhile, heat up 1 tablespoon olive oil over medium-high in a large pan.




STEP 5: BROWN THE MINCE

Jennine Rye/Tasting Table

Add the ground beef, season it well with salt and pepper, and brown it for 5–6
minutes.




STEP 6: REMOVE THE BEEF

Jennine Rye/Tasting Table

Remove the beef from the pan and set aside.




STEP 7: ADD ONIONS, CARROTS, CELERY, AND GARLIC

Jennine Rye/Tasting Table

Lower the heat to medium and add the remaining tablespoon of olive oil to the
pan along with the onion, carrots, celery, and garlic.




STEP 8: SAUTE THE VEGETABLES

Jennine Rye/Tasting Table

Saute for 6–8 minutes, until soft.




STEP 9: ADD INGREDIENTS TO THE PAN

Jennine Rye/Tasting Table

Return the browned beef to the pan along with the canned tomatoes, red wine,
beef stock, Worcestershire sauce, Italian seasoning, salt, and pepper.




STEP 10: SIMMER THE MINCE

Jennine Rye/Tasting Table

Simmer the mixture for 30 minutes, then turn off the heat.




STEP 11: REMOVE THE BAKED POTATOES

Jennine Rye/Tasting Table

When the potatoes are cooked, set aside to cool for 15 minutes and turn up the
oven to 400 F.




STEP 12: SCOOP OUT THE POTATO

Jennine Rye/Tasting Table

Cut the tops off of the potatoes and scoop out the soft potato insides.




STEP 13: ADD MILK AND SEASONINGS

Jennine Rye/Tasting Table

In a large bowl, mix together the potato insides, milk, butter, and nutmeg.
Season with salt and pepper, to taste.




STEP 14: MASH THE POTATO

Jennine Rye/Tasting Table

Mash it well to make the potatoes super fluffy.




STEP 15: FILL THE POTATOES WITH MINCE

Jennine Rye/Tasting Table

Spoon the beef mixture into the hollowed out potato skins.




STEP 16: TOP THE POTATOES WITH MASH

Jennine Rye/Tasting Table

Top the meat layer with spoonfuls of the fluffy mashed potato.




STEP 17: TOP WITH CHEESE

Jennine Rye/Tasting Table

Sprinkle the potatoes with the grated cheddar cheese.




STEP 18: BAKE AGAIN

Jennine Rye/Tasting Table

Place the filled potatoes into the oven to bake for 15–20 minutes, until the
cheese is melted and golden.




STEP 19: SERVE

Jennine Rye/Tasting Table

Serve the potatoes hot from the oven.




HOW CAN THESE COTTAGE PIE BAKED POTATOES BE ADAPTED?

Jennine Rye/Tasting Table

This cottage pie baked potato recipe is a wonderful twist on the classic cottage
pie dish, and it combines the layers of minced beef and fluffy mashed potato
with delicious baked potatoes to create one, knockout meal. There are plenty of
ways this recipe can be adapted to suit dietary needs or personal preferences.
For a simple flavor swap, why not substitute the beef mince, which is
classically used in cottage pies, for another kind of mince? Try turkey for a
leaner meal, or lamb for a richer resulting dish. Alternatively, this recipe can
easily be adapted for a vegetarian diet by using Quorn mince, lentils, or
another vegetarian protein alternative.



If you prefer sweet potatoes, why not swap the regular baking potatoes for a
sweet variety? This can add a unique twist to the resulting dish, and the
flavors pair beautifully. For smaller adaptations, the cheese on top can easily
be substituted for a different variety, such as parmesan or gruyère. And, if you
are looking for a way to eat more vegetables, this recipe provides a great
opportunity to sneak more into the mince mixture.




HOW CAN THESE COTTAGE PIE BAKED POTATOES BE SERVED?

Jennine Rye/Tasting Table

These cottage pie baked potatoes can be served in a variety of delicious ways.
One option is to serve them as individual portions for a main meal, where they
create a visually appealing presentation and allow for easy portion control. You
can pair them with your favorite sides, such as some simple steamed or grilled
veggies. And, no cottage pie would be complete without lashings of beef gravy.



Alternatively, if you're catering for a large group, why not serve these
potatoes as part of a buffet? Because they look like a hearty and satisfying
potato "boat" filled with the delicious cottage pie filling, they are quite well
self-contained, and you could even treat them as finger food. If that is your
intention, it's probably best to hunt for potatoes that are on the small side.
Gravy may not be the best accompaniment in this context, so you could consider
serving them alongside some crème fraîche, which your guests can dollop on top
for a zingy creamy counterpoint to the dish. If you're really looking to
impress, make your own crème fraîche.



Fluffy Cottage Pie Baked Potatoes Recipe

4.9 from 20 ratings
Fill 202 Print
This recipe upgrades the standard baked potato by merging it with the classic
British recipe for cottage pie, resulting in a hearty and filling dish.
Prep Time
15
minutes
Cook Time
1.75
hours
Servings
4
servings
Total time: 2 hours
Save

Ingredients
 * 4 baking potatoes
 * 1 + 1 + 1 tablespoons olive oil, divided
 * Salt and pepper, to taste
 * ½ pound ground beef
 * 1 small onion, diced
 * ½ cup diced carrot
 * ½ cup diced celery
 * 2 cloves garlic, crushed
 * 1 (14-ounce) can chopped tomatoes
 * ⅓ cup red wine
 * ½ cup beef stock
 * 1 dash Worcestershire sauce
 * ½ teaspoon Italian seasoning
 * 2 tablespoons whole milk
 * 2 tablespoons unsalted butter
 * Pinch of nutmeg
 * 1 cup grated cheddar cheese

Directions
 1.  Preheat the oven to 350 F.
 2.  Prepare the potatoes by pricking them all over with a fork, then coating
     them in 1 tablespoon olive oil and a pinch of salt.
 3.  Place the potatoes into the oven to bake for 1 hour 30 minutes.
 4.  Meanwhile, heat up 1 tablespoon olive oil over medium-high in a large pan.
 5.  Add the ground beef, season it well with salt and pepper, and brown it for
     5–6 minutes.
 6.  Remove the beef from the pan and set aside.
 7.  Lower the heat to medium and add the remaining tablespoon of olive oil to
     the pan along with the onion, carrots, celery, and garlic.
 8.  Saute for 6–8 minutes, until soft.
 9.  Return the browned beef to the pan along with the canned tomatoes, red
     wine, beef stock, Worcestershire sauce, Italian seasoning, salt, and
     pepper.
 10. Simmer the mixture for 30 minutes, then turn off the heat.
 11. When the potatoes are cooked, set aside to cool for 15 minutes and turn up
     the oven to 400 F.
 12. Cut the tops off of the potatoes and scoop out the soft potato insides.
 13. In a large bowl, mix together the potato insides, milk, butter, and nutmeg.
     Season with salt and pepper, to taste.
 14. Mash it well to make the potatoes super fluffy.
 15. Spoon the beef mixture into the hollowed out potato skins.
 16. Top the meat layer with spoonfuls of the fluffy mashed potato.
 17. Sprinkle the potatoes with the grated cheddar cheese.
 18. Place the filled potatoes into the oven to bake for 15–20 minutes, until
     the cheese is melted and golden.
 19. Serve the potatoes hot from the oven.

Nutrition

Calories per Serving 614 Total Fat 32.3 g Saturated Fat 14.9 g Trans Fat 0.7 g
Cholesterol 88.9 mg

Total Carbohydrates 55.3 g Dietary Fiber 6.5 g Total Sugars 6.6 g Sodium 1,279.7
mg Protein 24.9 g

The information shown is Edamam’s estimate based on available ingredients and
preparation. It should not be considered a substitute for a professional
nutritionist’s advice.

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