Bring two British icons together for the ultimate comfort food with these Cottage Pie Baked Potatoes!
It was only when I moved out of the UK that I realized how incredible some of our comfort food is. Nowadays, as soon as the weather turns a bit gray, I find myself craving beans on toast, fish and chips, cottage pie, and one of my favorite home-cooked meals growing up: baked potatoes!
My mom always used to make cottage pie on the days with the worst weather. As it bucketed it down outside, she would finely dice all the veggies. While the pie baked in the oven, rich and savory aromas would fill the house.
Combined with the ease and simplicity of baked potatoes, you’ve got two quintessential British dishes in one. There’s no need to boil and mash the potatoes for the cottage pie; just bake until golden brown and fluffy on the inside, and serve up!
This dish is a love letter to cold-weather dinners, and, best of all, it’s low effort, so you can enjoy the warm, coziness of comfort food without spending hours in the kitchen. Whether you’re feeding a family or just yourself, these loaded spuds tick all the boxes.
Are Cottage Pie Baked Potatoes Healthy?
Let’s just say these cottage pie baked potatoes are hearty without being heavy. The lean ground beef adds protein to the meal, and the potatoes are a source of fiber, especially if you eat them with the skin on. You’ll be getting a meal that’s satisfying and nutritious, plus, those peas and carrots bring a pop of color, fiber, and essential vitamins.
Want to make these loaded spuds even lighter? Swap out the beef for ground turkey or chicken, and swap in orange sweet potatoes for a boost of nutrients like beta-carotene. Healthy comfort food is possible, and this recipe proves it!
Who Says You Can’t Combine Your Favorites Into One?
Cottage pie is a classic British dish, traditionally made with a layer of ground beef and veggies in a rich gravy, topped with creamy mashed potatoes and baked until golden. It’s a humble recipe that uses up your leftover veggies, and dates all the way back to 18th-century Britain!
This version keeps the essence of cottage pie—savory beef, hearty veggies, and a satisfying potato—but skips the mashed topping in favor of a baked potato base. Not only does it combine my two favorite UK cold-weather meals, but these cottage pie baked potatoes are also simpler and faster to prepare. Plus, who doesn’t love a potato you can eat straight out of its crispy, jacketed exterior?
How To Make Ahead And Store
To store in the refrigerator, place the leftovers in an airtight container where they’ll stay fresh for up to 3 days. For freezing, wrap each potato tightly in plastic wrap or tinfoil, then store in a freezer-safe bag or container. They’ll stay good for up to 3 months, just let them thaw in the refrigerator overnight before reheating. Warm in the oven at 350°F for about 10 minutes until heated through.
Serving Suggestions
Growing up, my mom would serve our cottage pie with whatever in-season veggies she could get her hands on—the greener, the better! We would often have sautéed Swiss Chard or Beet Greens, or some Parmesan-Roasted Broccoli. Sugar Snap Peas would also appear on our table, the grocery store permitting, and even though I hated them at the time, as an adult I love to make this Blanched Asparagus With Maple-Dijon Vinaigrette.
If you’re into trying new things, my family also always has a drizzle of brown sauce (called HP sauce) with their cottage pie, but it’s got a strong flavor, so pour gently!
Ingredients
- 4 large russet potatoes
- 1 tablespoon + 2 teaspoons 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
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 400°F. Wash and dry the potatoes, then prick them with a fork a few times on all sides. Rub with 1 tablespoon of olive oil and season with a big pinch of salt. Place on a baking sheet and bake until tender, about 1 hour.
- While the potatoes bake, heat a skillet over medium heat. Add 2 teaspoons of olive oil and add the ground beef. Use your spoon to break up the beef, and let it fry for 2 to 3 minutes, or until it starts to brown.
- Add onions, carrots, and garlic and cook until the beef is browned and the vegetables have softened, roughly 3 to 5 minutes.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and a pinch of salt and black pepper. Cook for 1 minute, then add beef broth. Bring to a simmer and cook until it starts to thicken, roughly 10 minutes. Stir in frozen peas and cook for another 3 minutes.
- Once potatoes are baked to perfection, slice them open and fluff the insides with a fork. Spoon the cottage pie mixture into each potato, top with shredded cheese, and return to the oven. Bake until cheese is melted and bubbly, roughly 10 minutes.
- Allow potatoes to stand for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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