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.