Loaded Cottage Pie Skins
Time: 1hr 40 mins
Serves: 4, plus extra filling for next time
For the potatoes:
- 4 baking potatoes
- 4 tbsp veg oil
For the cottage pie filling:
- 2 tbsp veg oil
- 500g 5% fat mince meat
- 1 white onion diced
- 4 garlic cloves finely chopped
- 1 large carrot peeled and diced
- 2 celery sticks chopped
- 1 1/2 tbsp plain flour
- 1 tbsp tomato puree
- 400ml beef stock
- 2 tbsp Worcester sauce
- 3 thyme sprigs
For the mash:
- 100ml milk
- 50g butter
- 100g grated Cheddar plus extra for sprinkling
- Start by preheating your oven to gas 6, 200°C, fan 180°C. Pierce each baking potato all over with a fork, drizzle with olive oil and season all over with salt and pepper before popping in the oven on a lined baking tray for 1hr 15 mins.
- Whilst your potatoes bake, heat 2 tbsp of veg oil in a large, deep, non-stick pan. Add your mince and cook for 5-10 mins until browned before removing and setting to one side. Add onions and garlic to the pan used to brown your mince and cook for a few mins until fragrant and softened.
- Add your carrot and celery and fry for 15 mins until softened before adding plain flour, tomato puree and mince and giving a stir. Add your stock, Worcester sauce, thyme and a generous pinch of salt and pepper before giving a mix and simmer for 20-30 mins until reduced down. Set aside once ready.
- Once your potatoes are ready, remove from the oven, allow to cool slightly and gently cut down the centre of each horizontally, being careful not to cut all the way through. Carefully scoop the potato out of each and add to a bowl (ensuring to leave a wall of potato and skin that is about 1cm so robust enough to house your shepherd's pie filling).
- Mash your potato until smooth before adding milk, butter, 100g cheese and seasoning. If feeling fancy, add to a piping bag (alternatively you can just spoon on top of your jacket later). Switch your oven to grill.
- Fill each potato with cottage pie filling and then pipe or spoon over the mash and sprinkle with a little extra cheese. Pop on a baking tray and put under the grill for 5 mins until golden for the ultimate comfort food with a twist this Jan.