Cottage Pie Twice Baked Potatoes

Cottage Pie Twice Baked Potatoes
Servings 6
Author Carmy


  • 6 Russet Potatoes
  • 1 lb Lean Beef
  • Garlic Powder
  • Olive Oil
  • 1 Red Onion
  • 1 Carrot
  • 1 Celery
  • Black Pepper
  • Sea Salt
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Butter
  • 1/3-1/2 cup Whole Milk


  • 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


You can easily substitute the lean beef with lamb for Shepherd's Pie!