Cottage Pie Baked Potato
A Cottage Pie Baked Potato is my kind of comfort food! Imagine a fluffy baked potato topped with a savory, saucy beef mixture and then a pile of ooey gooey cheese. That’s what these baked potatoes are all about, and the best part is that it’s a meal on a plate!
Cottage pie, also sometimes called shepherd’s pie, is comfort food 101. But instead of making it in a casserole dish topped with mashed potatoes, I love serving it on a baked potato. This is a knife-and-fork meal, and it’s so hearty and satisfying!
Cottage Pie Baked Potato
Baked potatoes are so easy to make, and so is this beefy topping. In fact, you can even get the filling ready the day before, pop it into the fridge, and then just warm it up before topping your potatoes and popping them in the oven. It’s that easy!
This really is a delicious dish. It’s perfect on a chilly night or whenever you’re craving meat and potatoes, cottage pie style. I love this recipe, and I know you will, too!
Why I love this recipe
- It’s hot, hearty, beefy, and the baked potato adds the perfect touch!
- This is an easy recipe to make, and you can even make the beef topping the day before.
- Cottage Pie Baked Potatoes is a fun and tasty recipe for potlucks or casual entertaining.
Gather these ingredients
- Russet potatoes – Look for big potatoes that are about 8 ounces each.
- Olive oil
- Unsalted butter
- Kosher salt and black pepper
- Garlic – Fresh cloves; sliced.
- Onion – You’ll need about ½ of a small onion, chopped.
- Celery salt
- Ground beef – You’ll need about 12 ounces.
- Beef broth
- Red wine
- Tomato paste
- Worcestershire sauce
- Frozen peas and carrots blend – Thawed and drained.
- Sharp cheddar cheese – Shredded.
- Green onions – Thinly sliced.
- Sour cream
How to make a Cottage Pie Baked Potato
- Preheat your oven to 400-F.
- Scrub the potatoes and prick them in 5-6 places with the tines of a fork. Rub them with 1 tablespoon of the olive oil and sprinkle them with the kosher salt.
- Place them on a baking sheet and bake them on the bottom rack of the oven until they’re tender and soft. This could take about an hour.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat and add the garlic, onion, celery salt, and pepper. Cook over medium-high heat, stirring often, until the onion is soft.
- Add the ground beef to the onion and cook, breaking the beef up as it cooks until it’s no longer pink. This takes about 5 minutes.
- Add the beef broth, red wine, tomato paste, and Worcestershire sauce to the beef and simmer for 6-8 minutes.
- Add the peas and carrots and stir and heat through. Season the mixture with salt and pepper to taste.
- Preheat your broiler and halve the potatoes lengthwise. Fluff the insides of the potato slightly with a fork.
- Top each potato with ½ tablespoon of butter and a pinch of salt and pepper.
- Return the potatoes to the baking sheet and divide the meat mixture over the top of each potato half. Top with the cheese and broil until melted.
- Top with the green onions and a spoonful of sour cream, and serve!
Tips & substitutions
- Ensure your potatoes are all about the same size so that they cook evenly.
- If you’re tight on time, you can speed up cooking the baked potatoes by popping them into the microwave for 5 minutes before putting them in the oven.
- Use a clean kitchen towel when handling the baked potatoes – they’ll be hot!
This is such a fun and tasty recipe, and you don’t need much to go with it. I serve it with a yummy salad with a tangy dressing and, for dessert, my favorite peach cobbler. I also love to serve this on a board; it makes such a great presentation! You can load the cooked potatoes onto a small board and add optional toppings to the board, kind of like this baked potato board.
Pop any cooled leftover Cottage Pie Baked Potatoes into an airtight container and store them in the fridge for 3-4 days. Reheat them in the microwave or in a low oven.
Check out these awesome potato recipes while you’re here
- Sausage, Peppers, Potatoes and Onions
- Mashed Potato Casserole
- Mashed Potato Cups
- Make Ahead Mashed Potatoes
- Twice Baked Sweet Potatoes
Get the Recipe:
Cottage Pie Baked Potato
- 4 russet potatoes, about 8 ounces each
- Olive oil, to rub on potatoes
- 5 tablespoons unsalted butter, divided
- Kosher salt
- 3 cloves garlic, sliced
- ½ small onion, chopped
- 1 teaspoon celery salt
- ⅛ teaspoon fresh ground black pepper, plus more to taste
- 12 ounces ground beef
- ¾ cup beef broth
- ⅓ cup red wine
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 ¼ cup frozen peas and carrots, thawed and drained
- 2 scallions, thinly sliced (plus more for garnish)
- ¾ cup freshly grated sharp cheddar cheese
- Sour cream, for garnish
- Preheat the oven to 400 F.
- Place the potatoes on a baking sheet and prick all over the potato with a fork. Rub with 1 tablespoon of the olive oil and the kosher salt. Bake on the bottom rack in the oven until tender and it’s soft when you prick the potato with a knife or fork, for about 1 hour.
- In a large skillet, melt 1 tablespoon butter over medium-high heat and add the garlic, onion, celery salt and pepper. Cook, stirring, until the onion is soft.
- Next add the beef, and cook while breaking up the meat into small pieces, until it’s no longer pink, for 5 minutes.
- Stir in the beef broth, red wine, tomato paste and Worcestershire sauce and bring to a simmer. Cook for 6 to 8 minutes. Add the peas and carrots and gently stir, about 1 minute; season to taste with salt and pepper.
- Preheat the broiler. Halve the potatoes lengthwise and fluff up the inside of each potato with a fork. Top each potato half with 1/2 tablespoon butter and season with salt and pepper.
- Place potatoes back on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.
- Garnish with scallions and a spoonful of sour cream and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...