Shepherd’s Pie (Cottage Pie) Stuffed Potatoes
- 1/2 Onion
- 1 Carrot
- 500g lean beef mince
- 50 g frozen peas
- worcestershire sauce
- 1/2 tsp thyme
- 190 ml beef stock
- 1 Tbsp flour
- 2 Tbsp Milk
- 6 Potatoes
Prick the potatoes with a fork and heat on full power in the microwave for 10 minutes. Allow to cool while you make the filling.
Dice and fry the onion on a medium heat until it slightly wilts. Dice the carrot and add it to the pan, cooking for 3 minutes. Add the mince and break it up with a spoon. Cook until browned, stirring occasionally. Season with salt and pepper.
Stir in the frozen peas and cook for a further two minutes.
Add a tablespoon of Worcestershire sauce, the thyme and the beef stock then sprinkle over 1 Tbsp of flour. Stir again, then cook for 5-10 minutes until the sauce is reduced.
Cut the microwaved potatoes in half and scoop out most of the soft filling with a spoon, leaving a thin layer of potato around the edge of the skin.
Add the butter, milk and some salt & pepper to the cooked potato and mash it until creamy.
Fill the hollowed out potatoes with the beef mixture.
Using a piping bag or ziplock bag with a small corner cut off, pipe the mashed potatoes on top of the beef mixture.
Bake in the centre of a preheated oven at 200°C/400°F for 15 to 18 minutes until the mashed potato has browned to perfection.