Baked Potatoes Stuffed with Cottage Pie

Ingredients:

4 large potatoes (Charlotte or Agria type)

500g ground beef (beef or mixed with pork)

1 onion, chopped

2 garlic cloves, finely chopped

1 carrot, grated (optional)

100g peas (optional)

50ml meat (or vegetable) stock

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce (optional)

1 tablespoon olive oil

1 teaspoon thyme or herbes de Provence

150g mashed potatoes (prepared in advance or extra potatoes)

100g grated cheese (Gruyere, Cheddar, or Parmesan)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions:

Preparing the Potatoes:

Preheat your oven to 200°C (400°F).

Wash the potatoes thoroughly and pierce them with a fork. Wrap them in aluminum foil and bake for about 1 hour, or until tender (test with a fork).

Once cooked, let them cool slightly before cutting them in half lengthwise. Carefully scoop out the flesh from each half with a spoon, leaving a thin layer of flesh around the skin to form a "boat." Reserve the potato flesh for preparing the filling.

Preparing the Shepherd's Pie:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent. Add the ground beef and cook until golden brown, breaking it up well with a wooden spoon. If adding the grated carrot, stir it in at this point.

Pour in the meat stock and add the tomato paste and Worcestershire sauce. Mix well. Simmer over low heat for 10-15 minutes, until the mixture thickens slightly.

Stir in the peas (if using), thyme, salt, and pepper. Mix well, then remove the pan from the heat.

Mash the potatoes:

In a bowl, mash the reserved potato flesh with a fork or potato masher. Add a little butter, cream, or milk to obtain a smooth, creamy mash. Season to taste.

Assembling the Stuffed Potatoes:

Spread the shepherd's pie among the potato boats, filling each half well.

Cover each potato half with a generous spoonful of mashed potato. Smooth the surface well.

Sprinkle grated cheese over the top of each stuffed potato.

Oven Baking:

Place the stuffed potatoes on a baking sheet lined with parchment paper. Bake for approximately 15-20 minutes, or until the cheese is melted and golden.

If you prefer a crispier top, you can broil the potatoes for 2-3 minutes at the end of baking.

Serving:

Remove the stuffed potatoes from the oven and let them rest for a few minutes before serving.

Garnish with freshly chopped parsley for a touch of color and freshness.

Tips:

Variation: You can add sautéed mushrooms to the ground beef for more flavor.

Cheese: Feel free to vary the cheeses according to your taste. Cheddar melts well and adds a stringy texture, while Parmesan will add character.

Vegetables: If you'd like more vegetables, add grated zucchini or spinach to the meat filling.

These Baked Potatoes Stuffed with Cottage Pie are a comforting dish, perfect for a meal with family or friends!