Inspired by videobeefbaking
Baked Potato Cottage Pies
A baked potato cottage pie recipe with a beef filling and cheesy mashed potato topping
Aug 20, 2026
A baked potato cottage pie recipe with a beef filling and cheesy mashed potato topping
20 min
Prep time
1 hr 20 min
Cook time
1 hr 40 min
Total time
About 12 mini pies (serves 3)
Yield
Ingredients
16 ingredientsAdjust servings
Ingredients update with servings
- 3 Large baking potatoes
- Olive oil
- Salt & Pepper
- 35 ml (1 oz) Double or heavy cream
- 40 g (1.4 oz) Butter
- 50 g (1.7 oz) Cheddar cheese - grated/shredded
- 1/2 a large onion - diced
- 2 Sticks celery - diced
- 1 Large carrot - diced
- 325 g (11.4 oz) Minced/ground beef
- 1 Teaspoon dried sage, thyme or rosemary
- 1 Tablespoon tomato puree
- 1/2 Tablespoon plain or all purpose flour
- 75 ml (2.4 oz) Red wine
- 400 ml (14 oz) beef stock or broth
- A splash of Worcestershire sauce (optional)
Method
9 steps- Bake the large potatoes until soft, then scoop out the flesh and mash with cream, butter, salt, and pepper.
- Cook diced onion, celery, and carrot in olive oil until softened.
- Add ground beef to the vegetables and cook until browned.
- Stir in dried sage, thyme or rosemary, tomato puree, Worcestershire sauce (if using), and flour.
- Pour in red wine and cook until reduced slightly.
- Add beef stock and simmer until the filling thickens.
- Fill the baked potato shells with the beef mixture.
- Top with the mashed potato, sprinkle with grated cheddar cheese.
- Bake until the cheese is melted and golden.
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