Cottage Pie Potato Skins

A mash up of two British classics - cottage pie and jacket potato!

1 hour cook

Serves 4

Spencer Lengsfield
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Ingredients

    for the cottage pie filling
  • 500gbeef mince
  • 1onion
  • 1carrot, finely diced
  • 2 ribscelery, finely diced
  • 1 tbspflour
  • 1 tbsptomato paste
  • 500mlbeef stock
  • 1 tbspWorcestershire sauce
  • 1 tspgarlic powder
  • salt and pepper, to taste
  • unsalted butter
  • 150gfrozen mixed vegetables
    • for the potato
  • 4whole potatoes
  • 100gmozzarella, grated
  • 100mlmilk
  • 20gunsalted butter
  • salt and pepper, to taste
  • parmesan, grated
  • chives, finely chopped

Rich, savoury beef cottage pie filling, cheesy mash, crispy potato skins and chives. The perfect easy midweek winter meal.

Method

  • Start by rubbing the potatoes in olive oil, salt, and pepper, then microwaving them for 10 minutes. Pop into a 200 C oven for around 30-40 minutes or until cooked through and crispy.
  • Next, crisp up the mince in some olive oil. You may have to do this in batches, depending on how large your pan is. Once browned and crispy, remove with a slotted spoon and set aside.
  • Sauté the onion, carrot, and celery, with a knob of butter. Once softened, add the tomato paste, cook for 1-2 minutes then add the flour. Cook for a further minute, then add the stock.
  • Season with garlic powder, salt, pepper, and Worcestershire sauce. Allow to cook and thicken, then add the frozen vegetables.
  • Slice your potatoes in half, then scoop out the potato. Add to a bowl along with mozzarella, milk, butter, salt, and pepper. Mash together.
  • Drizzle the skins with olive oil, then pop back into the oven for 10 minutes to crisp up.
  • Load up the crispy skins with the beef mix, then top with the mashed potatoes. Pop back into the oven for one final time until the mash has browned. Finish with parmesan and chives.

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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