Baked Potato Cottage Pies

Ingredients

• 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

Method

1. Bake the large potatoes until soft, then scoop out the flesh and mash with cream, butter, salt, and pepper.
2. Cook diced onion, celery, and carrot in olive oil until softened.
3. Add ground beef to the vegetables and cook until browned.
4. Stir in dried sage, thyme or rosemary, tomato puree, Worcestershire sauce (if using), and flour.
5. Pour in red wine and cook until reduced slightly.
6. Add beef stock and simmer until the filling thickens.
7. Fill the baked potato shells with the beef mixture.
8. Top with the mashed potato, sprinkle with grated cheddar cheese.
9. Bake until the cheese is melted and golden.