Cottage Pies in Baked Potatoes

Ingredients

Potatoes

• 3 large red potatoes (about 10 oz / 285g each)
• Olive oil
• Salt and pepper
• 35ml (about 2 1/2 Tbs) double or heavy cream
• 40g (1.4 oz / about 3 Tbs) butter
• 50g (1.7 oz / about 1/2 cup) cheddar cheese, grated/shredded

Filling

• Olive oil
• 1/2 large onion, diced
• 2 sticks celery, diced
• 1 large carrot, diced
• 325g (11.4 oz) minced/ground beef
• 1 tsp dried sage, thyme, or rosemary
• 1 Tbs tomato puree (tomato paste)
• A splash of Worcestershire sauce, optional
• 1/2 Tbs plain or all-purpose flour
• 75ml (1/3 cup) red wine
• 400ml (1 2/3 cups) beef stock or broth

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes and dry them. Prick each one a few times with a fork, rub with a little olive oil, and sprinkle with salt.
3. Bake directly on the oven rack for 45 minutes to 1 hour, until the skins are crisp and a knife slides easily into the center.
4. While the potatoes bake, make the filling. Heat a drizzle of olive oil in a large frying pan or pot over medium heat. Add the onion, celery, and carrot with a pinch of salt and cook for 8-10 minutes, stirring now and then, until softened.
5. Turn the heat up to medium-high and add the beef. Break it up with a spoon and cook until browned all over, about 5 minutes.
6. Stir in the dried herbs, tomato puree, Worcestershire sauce (if using), and flour. Cook for 1-2 minutes, stirring, so the flour loses its raw taste.
7. Pour in the red wine and let it bubble for a minute or two, scraping up any browned bits from the bottom of the pan.
8. Add the stock, bring to a simmer, then turn the heat down to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce is thick and glossy and no longer runny. Season with salt and pepper to taste.
9. When the potatoes are done, let them cool for a few minutes until you can handle them. Cut each one in half lengthwise and scoop out most of the flesh into a bowl, leaving about 1/4 inch (5mm) of potato inside the skins so they hold their shape. Red potato skins are thinner than russet skins, so scoop gently.
10. Mash the scooped potato with the cream, butter, and about half of the cheddar. Season well with salt and pepper. Red potatoes are waxy and can turn gluey if overworked, so mash by hand just until smooth rather than using a mixer.
11. Set the potato skins on a baking sheet. Spoon the beef filling into each one, then top with the mashed potato. Rough up the top with a fork so it crisps, and sprinkle over the rest of the cheddar.
12. Bake for 15-20 minutes, until the tops are golden and the filling is bubbling hot.

Notes

• Nutrition: Per serving of 2 potato halves (1/3 of the recipe), using 80/20 ground beef and regular stock. These are estimates. Using lean (90/10) beef and low-sodium stock brings the fat and sodium down noticeably.
• Why red potatoes: Red potatoes have fewer calories and carbs than russets of the same size, and their thin skins are full of fiber and nutrients, so eat the skins too. Their mash is a little denser and creamier than russet mash.
• Leftover filling: If there’s more filling than fits in the skins, spoon it into a small baking dish and top with any leftover mash, or freeze it for another meal.
• Make ahead: Assemble the potatoes up to a day ahead, cover, and refrigerate. Add 5-10 minutes to the final bake so they heat all the way through.
• No wine: Replace the red wine with more beef stock plus a teaspoon of balsamic or red wine vinegar.
• Gluten-free: Use cornstarch instead of flour and check that your stock and Worcestershire sauce are gluten-free.