Cottage Pie Stuffed Potatoes are hollowed out and stuffed with a beefy pie filling, then topped with mashed potatoes and cheese.
Cottage Pie Stuffed Potatoes
By Sue Lau | Palatable Pastime
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Cottage Pie Stuffed Potatoes is my recipe of the day with the blogging group Foodie Holidays. We meet up on FB for occasional food holiday postings and go from there. Glad you could join us!
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Cottage Pie Stuffed Potatoes
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Cottage Pie Stuffed Potatoes
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Cottage Pie Stuffed Potatoes
Equipment
- 2 squares aluminum foil
Ingredients
- 2-1/2 pounds russet potatoes 2 very large ones
Beef filling:
- 1/2 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped garlic
- 1 cup frozen peas and carrots thawed
- 1/2 cup chopped onion
- 1/2 teaspoon dried marjoram
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef base Better than bouillon
- 2 tablespoons flour
- 1 cup water
Potato finishes:
- 1/4 cup milk
- 1/4 cup sour cream
- salt and pepper to taste
- 4 tablespoons melted butter
- 1/4 cup Parmesan cheese
- 1/4 teaspoon smoked paprika
Instructions
Potato baking:
- Preheat oven to 375F.
- Poke potatoes with fork then wrap in foil.
- Bake for 2 hours or until tender when tested with a knife. Smaller potatoes probably will need only 75 minutes but the big ones take longer, so allow ample time just in case.
Make filling:
- Brown beef with salt, black pepper, onions, carrots and peas until carrots are tender; drain off excess fat.
- Add in marjoram, Worcestershire, beef base and flour, stirring to coat.
- Add water and cook until it boils and thickens, then remove from heat.
Potato prep:
- Split potatoes in half lengthwise and hollow out centers like canoes using a spoon.
- Mash the potato filling and mix with milk, sour cream, salt and pepper and half the melted butter.
- Fill potato cavities with meat filling, then spread potatoes over the top.
- Top with parmesan, remaining melted butter and paprika.
- Bake at 375F for 25 minutes.
Notes
Nutrition
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