Happy Monday! For my non-Canadian readers, today is Thanksgiving in Canada. As I am not exactly looking forward to making a Turkey (luckily someone else is in charge!), I am looking forward to making some sides.
One of my favourite sides for Thanksgiving (and any meal in general) are potato dishes. So this year, I decided to make a classic dish involving potatoes but with a twist! Here’s my super easy Cottage Pie Twice Baked Potatoes!
So why in a potato? Well it all came out of my mates and I joking about not wanting to do dishes. The conversations then moved to bread bowls and how much I love them – I’m looking at you Broccoli Cheddar Soup in a bread bowl at Panera Bread! Then it hit me, why not make the potato the bowl? I mean, I ended up having to do dishes anyways for the tools that I used to make this but it was the thought that counted! Anyways, while the Cottage Pie Twice Baked Potatoes did require a plate at the end of the day to you know, plate it on, we had fun putting this concept together last minute.
Cottage Pie Twice Baked Potatoes
- Russet Potatoes 6
- Lean Beef 1lb
- Garlic Powder
- Olive Oil
- Red Onion 1
- Carrot 1
- Celery 1
- Black Pepper
- Sea Salt
- Worcestershire Sauce
- Butter 2 Tbsp
- Whole Milk 1/3-1/2 cup
- Pre-heat the oven to 400 F
- Poke russet potatoes all over with a fork. Bake until potatoes are easily pierced with a fork (around 60-70 minutes). Once done, set the potatoes aside to cool and leave oven on.
- While that potatoes are in the oven, add olive oil to a large skillet on medium-high heat. Break the beef up and add it to the pan.
- While cooking, sprinkle with sea salt, pepper, and garlic powder.
- Right before the beef is done, turn heat to medium, and throw in the minced onion, celery, and carrot.
- Let everything cook until it's done all the way through then add Worcestershire sauce. Again, the amount is up to you as I taste as I cook and adjust accordingly.
- Set aside once it is done.
- Moving on back to the potatoes, once they're done and cooled off, slice off the top 1/3 to 1/4 of the potato.
- Hollow out the potato, but don't forget to leave a "wall" on the insides.
- Place the hollowed out bits into a large bowl with your milk and butter.
- Using a masher, mash until the it is smooth.
- Place the filling inside the hollowed out potatoes before covering the top with the mashed potatoes.
- Place the stuffed potatoes back into the oven and let it cook until the peaks of the mashed potatoes are a pretty golden brown.
- Let cool and serve
Recipe NotesYou can easily substitute the lean beef with lamb for Shepherd's Pie!
QOTD: How was your Thanksgiving Canadians? Non-Canadians, what do you have planned for your Thanksgiving??
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