Empty My Fridge
Meaty Double Stuffed Cottage Pie Potatoes
Zutaten
- Potato3
- Ground beef500 g
- Onion · finely chopped1
- Carrot · chopped1
- Celery · chopped1
- Garlic · minced2
- Mushroom200 g
- Tomato paste15 ml
- Beef stock500 ml
- Worcestershire sauce30 ml
- Marmite30 ml
- Thyme
- Salt
- Black pepper
- Horseradishnach Geschmack
- Creamnach Geschmack
- Cheese · gratednach Geschmack
Zubereitung
- Preheat the oven to 220°C (425°F).
- Prick the potatoes all over and bake until soft in the middle. Halve them lengthwise, scoop out the flesh, and put the skins back in the oven for 5-10 minutes to crisp.
- Mash the scooped potato with salt, pepper, cream, butter and horseradish to taste.
- Brown the ground beef, then add the onion, carrot, celery and mushrooms and fry until soft.
- Stir in the tomato paste and cook for a minute or two.
- Add the beef stock, Worcestershire sauce, Marmite and thyme, bring to a simmer and cook uncovered until the gravy thickens.
- Season with salt and pepper and discard the thyme stalks.
- Fill the potato skins with the beef mixture, top with the mashed potato, and bake for 15-20 minutes or until bubbly and browned.
Zusammengefasst aus dem Video von Glen & Friends Cooking. Schau es dir für die Details an.
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