Turn a side of baked potato into a full meal with these Cottage Pie Baked Potatoes!
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In America, we tend to think of pies as being purely for dessert. But our British friends have a slightly different interpretation. For them, pies are often meant to include meat, potatoes, vegetables, cheese, and a variety of other ingredients. But if you’re not ready to have meat and vegetables in a pie crust, this recipe for cottage pie baked potatoes is a good middle ground. Rather than a traditional pie, it uses baked potatoes in place of the pie, and the results couldn’t be better.
Instead of a traditional cottage pie of meat and vegetables, the pie filling is poured on top of baked potatoes. Try thinking of it as a casserole on top of a baked potato. It makes for a rich and hearty meal that’s filled with various flavors and textures. For some, it’s comfort food, while for others, it’s just a new way of creating a dish of meat and potatoes.
Are Cottage Pie Baked Potatoes Healthy?
Your individual dietary needs may dictate if this recipe is healthy or not. It might be too high in calories for some while also having 19 grams of fat and 9 grams of saturated fat per portion. On the other hand, with russet potatoes, vegetables, and lean beef, there is a lot of protein and fiber in this dish. You’ll also find that this recipe has a significant portion of your daily recommended dose of vitamin A, vitamin C, calcium, potassium, and iron. In that sense, cottage pie baked potatoes can be a hearty meal. However, you may want to enjoy them in moderation if you want to avoid food with too many calories or saturated fat.
Make Potatoes a Priority
To make sure you get this recipe right, the potatoes have to be well-prepared. First, make sure you scrub and rinse the potatoes before baking to remove any dirt. Make sure the potatoes have been poked with holes so that steam escapes while they cook in the oven. This will help to make them fluffier. Drizzling olive oil on the potatoes before they cook is also a good idea to help enhance the flavor. Finally, once the potatoes are done in the oven, fluff the inside and try to make as much room as possible for the mixture of meat and vegetables.
INGREDIENTS
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
INSTRUCTIONS
Bake
Prepare and bake potatoes until tender.
Cook
Brown beef with vegetables and seasonings.
Assemble
Fill potatoes with beef mixture, top with cheese, and bake.
Devour!
FAQs & Tips
If there are any leftover cottage pie baked potatoes, they should be stored in the fridge inside an airtight container. They should remain good for 3 or 4 days and can be reheated in the microwave or the oven.
Since they are fluffy, russet potatoes are ideal for this recipe. If none are available, Yukon Gold potatoes can be a good substitute.
Serving Suggestions
Since cottage pie baked potatoes are such a hearty meal, try to keep any side dishes light. For example, a simple Cabbage Salad or a Corn Salad can be an appropriate side dish. We might also recommend Korean Cucumber Salad or an easy-to-make Broccoli Slaw.
If you find you like cottage pie baked potatoes, you should add this Paleo Shepherd’s Pie to your list of meals to make. On the other hand, if you’d prefer to stick to more traditional casserole dishes, we recommend a Keto Chicken Casserole. Of course, if you just want to make a Baked Potato or perhaps the Perfect Baked Sweet Potato, there are recipes for that as well.
Cottage Pie Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F. Wash and dry the potatoes, then prick them with a fork. Rub with olive oil and season with salt. Place on a baking sheet and bake until tender, about 1 hour.
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While potatoes bake, heat a skillet over medium heat. Cook ground beef with onions, carrots, and garlic until beef is browned and vegetables are softened. Season with salt and pepper.
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Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute, then add beef broth. Bring to a simmer and cook until slightly thickened, about 10 minutes. Stir in frozen peas and cook for another 2 minutes.
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Once potatoes are baked, slice them open and fluff the insides with a fork. Spoon the beef mixture into each potato, top with shredded cheese, and return to the oven. Bake until cheese is melted and bubbly, about 10 minutes.
Nutrition
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