Shepherd’s Pie Cottage Pie Stuffed Potatoes


Here’s what you need:
1/2 Onion
1 Carrot
500g lean beef mince
50 g frozen peas
worcestershire sauce
1/2 tsp thyme
190 ml beef stock
1 Tbsp flour
knob of butter
2 Tbsp Milk
6 Potatoes


Prick the potatoes with a fork and heat on full power in the microwave for 10 minutes. Allow to cool while you make the filling.

Dice and fry the onion on a medium heat until it slightly wilts. Dice the carrot and add it to the pan, cooking for 3 minutes. Add the mince and break it up with a spoon. Cook until browned, stirring occasionally. Season with salt and pepper.

Stir in the frozen peas and cook for a further two minutes.

Add a tablespoon of Worcestershire sauce, the thyme and the beef stock then sprinkle over 1 Tbsp of flour. Stir again, then cook for 5-10 minutes until the sauce is reduced.

Cut the microwaved potatoes in half and scoop out most of the soft filling with a spoon, leaving a thin layer of potato around the edge of the skin.

Add the butter, milk and some salt & pepper to the cooked potato and mash it until creamy.

Fill the hollowed out potatoes with the beef mixture.

Using a piping bag or ziplock bag with a small corner cut off, pipe the mashed potatoes on top of the beef mixture.

Bake in the centre of a preheated oven at 200°C/400°F for 15 to 18 minutes until the mashed potato has browned to Mediocrity.