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February 10, 2016

Cottage Pie Stuffed Potatoes

This twist on Cottage Pie is really fun to make. Instead of placing the filling in a baking dish, then topping it with mashed potatoes, you put the ingredients inside the potato, for Cottage Pie Stuffed Potatoes.


As a person who is slightly obsessed with potatoes, I cook with them at least 3 - 4 times a week, I'm always on the lookout for new ways of cooking them. So when I seen a video showing how to make this recipe a couple of week's ago on Facebook, I couldn't wait to try it. They looked easy to prepare and tasty, which is my kind of recipe!



A fun new twist on Cottage Pie, the filling goes inside the potato! {Click to Tweet}

Before I share the recipe, here's a little food trivia for you: Did you know that Sheppard's Pie and Cottage Pie are not the same? Most people are more familiar with the name Sheppard's Pie, and while visually the two may look the same, there is one major difference. Sheppard's Pie is made with lamb, whereas Cottage Pie uses beef.

No matter what you call them, these stuffed potatoes couldn't be easier to make. You just bake or microwave some potatoes, and when they're cool enough to handle, scoop out 3/4 of the potato. Mash the scooped out potato with a little milk, butter, salt and pepper, prepare the easy filling, spoon it into the hollowed potatoes, then top them with the mashed potatoes. Bake a few minutes more and they are done. Easy right?!


"That moment when you cut through the mashed potato topping, that has been browned to slightly crunchy perfection, and the filling comes oozing out... pure bliss".

You can just spoon the mashed potatoes on top, but they look so much prettier if you pipe it on with a pastry bag. No difference in taste, just a nicer presentation. I use frozen peas and carrots to make this dish easier to make. If you prefer using fresh, by all means do so. Using frozen vegetables saves you from the extra step of having to chop them up, which makes this recipe even faster.

Cottage Pie Stuffed Potatoes


Ingredients

4 large potatoes
2 tablespoons butter
1/3 cup milk
Sea salt and fresh ground pepper to taste
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 pound ground chuck
1 cup frozen peas and carrots (fresh may be substituted)
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 cup beef broth
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
Fresh Ground pepper to taste

Directions

Cook Potatoes
There are two ways you can cook the potatoes. First, scrub potatoes clean under running water. 1) Prick with a fork several times and heat on full power in the microwave for 10 - 15 minutes, or until soft. Or, 2) Bake potatoes in the oven at 375 degrees, for 60 - 70 minutes, or until done. (Potatoes will be very soft when squeezed. Use an oven mitt to test this)! Allow to cool while you make the filling.

Prepare Filling
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for about 2 minutes until softened.
Add ground chuck and brown until no pink remains, breaking meat up with a wooden spoon as you go. (about 5 minutes)
Stir in the peas, carrots, and Worcestershire sauce and cook for 2 minutes, stirring occasionally.
Sprinkle flour over the meat mixture, and stir to combine. Cook for 2 minutes, stirring frequently.
Pour in the beef broth, along with thyme, salt, and pepper to taste. Stir to combine and bring to a simmer, stirring constantly until sauce thickens and becomes glossy. (about 2 minutes). Set aside.

Prepare Mashed Potato Topping
Cut off the top 1/4 of the potato, and scoop out 3/4 of the center of each potato into a medium sized bowl, along with the part from the tops as well.
Add butter, milk, salt and pepper to taste, and mash with a potato masher. Add a bit more milk if potatoes seem to dry. Remember you don't want them to soft, as you will be spooning or piping it on top of the stuffed potatoes.

Assemble Potatoes
Fill each potato with the beef mixture so it is slightly heaped, pushing down lightly to pack the filling in well. (you will probably have extra filling left over. Serve it as a side dish with the stuffed potatoes)
Spoon the potato topping onto the stuffed potatoes and fluff with a fork, or place the mashed potatoes into a piping back with a large star tip, and pipe over the stuffed potatoes as I did in the photos. (you will probably have extra mashed potatoes left over. Serve it as a side dish with the stuffed potatoes)
Place potatoes on a greased baking pan, and bake in a preheated 400 degree F oven on the center rack for 15 - 18 minutes.
If the top of the potatoes haven't browned to your liking in that time, place them under the broiler for a minute or two until browned and starting to crisp. Watch them carefully though, as they can burn quickly.
Serve immediately.


Recipe adapted from: Proper Tasty

Cooks Notes: *Leftovers freeze great! Just wrap in plastic wrap, then place in a freezer bag to store in the freezer. To reheat, bake at 350 degrees F until heated through. You can microwave them also, but the potato topping wont get that nice, slightly crisp top again.

*There will be some leftover filling and mashed potato topping once you have finished filling the potatoes. I served it on the side with the stuffed potatoes, and my family gobbled it up.

Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

Shared with some of these Blog Parties.

13 comments:

  1. These look really good and easy to make. I had no idea of the shepherd's pie/cottage pie difference...I've always called it shepherd's pie but used beef...I stand corrected. I'll be trying these sometime soon!

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    1. It was fun doing research on my recipe, and finding out the difference between the two. I hope you enjoy the recipe Jenny. :)

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  2. I love this idea! they look so yummy and a new and inventive way to eat it! I love cottage pie, and potatoes so I am in :p

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    1. Thanks Charlotte :) I love taking old recipes, and putting a new spin on them. Hope you like them as much as we did.

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  3. This sounds so different and delicious! Great idea!
    Jenna

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    1. They were fun to make, and I loved my families reaction when I served them. They really liked them.

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  4. Looks like a fantastic recipe. I hope mine will taste as good only spooning it in. I'm not much of a piper.

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    1. It will still be delicious Corinne, whether you spoon or pipe the potatoes on. I would fluff the potatoes up some with a fork, so they will have little peaks that can brown a bit. That part gives the potatoes an extra depth of flavor that my family loved. Let me know how they turn out for you! :)

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  5. oh yum yum! I looooove potatoes! Thanks for sharing at Thursday Favorite Things Blog Hop!

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  6. April, first off I never knew there was a difference between shepherds pie and cottage pie. Actually, I never heard of cottage pie. Thanks for schooling me. These look so delicious, another spin on potato skins. This would also be a great meal to use leftovers in. We are so going to try this soon!

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    1. Thank you Nikki :) My family loves these, I hope you enjoy them too. :)

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  7. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your week and your new Red Plate!
    Miz Helen

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