Meaty Double Stuffed Cottage Pie Potatoes - Glen And Friends Cooking

Meaty Double Stuffed Cottage Pie Potatoes - Glen And Friends Cooking
Ok Cottage Pie is the real name for what a lot of North Americans Call Shepherd's Pie...
Cottage Pie = BEEF, Shepherd's Pie = Lamb or mutton
Welcome back to the kitchen, friends! In today's video, I attempt to recreate a dish I stumbled upon at a restaurant recently. It's a twist on the classic loaded baked potato, where instead of stuffing the mashed potato back into the skin, they went a step further and created a cottage pie filling to go inside. Join me as I wing it without a recipe, cut some corners, and see if we can recreate the magic! I'll be sharing my simplified cottage pie recipe, tips for perfectly baked potatoes, and a creative twist on mashed potatoes. Plus, I'll show you how to make a batch to freeze for those hectic days when you need a quick and delicious meal. Let's get started!

Ingredients:
3 large baking potatoes, baked
500g (1lb) ground beef
1 onions, finely chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
200g mushrooms
15 mL (1 Tbsp) tomato paste
500mL (2 cups) beef stock
30 mL (2 Tbsp) Worcestershire sauce
30 mL (2 Tbsp) Marmite
Few thyme sprigs
Salt & pepper, to taste
Horseradish, to taste
Cream, to taste
Grated cheese, to taste


Method:
Preheat oven to 220ºC (425ºF).
Prick the potatoes all over and bake in the oven until soft in the middle.
Remove from the oven, slice in two and scoop out the potato.
Place skins back in the oven for 5-10 minutes to crisp up, mash the insides of the potato with salt, pepper, cream, butter, horseradish, etc.
Brown the ground beef, add the onions, carrots, celery, and mushrooms fry until soft.
Stir in the tomato paste, and cook for a minute or two.
Add the beef stock, Worcestershire sauce, Marmite, and thyme.
Bring to a simmer and cook, uncovered until the gravy has thickened.
Season with salt and pepper, and discard the thyme stalks.
Fill the potato skins with the beef mixture and top with the mashed potato.
Bake in the oven for 15-20 minutes or so, until bubbly and the potatoes have browned.


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