Meaty Double Stuffed Cottage Pie Potatoes - Glen And Friends CookingOk Cottage Pie is the real name for what a lot of North Americans Call Shepherd's Pie... Cottage Pie = BEEF, Shepherd's Pie = Lamb or muttonWelcome back to the kitchen, friends! In today's video, I attempt to recreate a dish I stumbled upon at a restaurant recently. It's a twist on the classic loaded baked potato, where instead of stuffing the mashed potato back into the skin, they went a step further and created a cottage pie filling to go inside. Join me as I wing it without a recipe, cut some corners, and see if we can recreate the magic! I'll be sharing my simplified cottage pie recipe, tips for perfectly baked potatoes, and a creative twist on mashed potatoes. Plus, I'll show you how to make a batch to freeze for those hectic days when you need a quick and delicious meal. Let's get started!Ingredients:3 large baking potatoes, baked500g (1lb) ground beef1onions, finely chopped1carrot, chopped1 celeryrib, chopped2 garlic cloves, minced200g mushrooms15 mL (1 Tbsp) tomato paste500mL (2 cups) beef stock30 mL (2 Tbsp) Worcestershire sauce30 mL (2 Tbsp) MarmiteFewthyme sprigsSalt & pepper, to tasteHorseradish, to tasteCream, to tasteGrated cheese, to tasteMethod:Preheat oven to 220C (425F).Prick the potatoes all over and bake in the oven until soft in the middle.Remove from the oven, slice in two and scoop out the potato.Place skins back in the oven for 5-10 minutes to crisp up, mash the insides of the potato with salt, pepper, cream, butter, horseradish, etc.Brown the ground beef, add the onions, carrots, celery, and mushrooms 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 has thickened.Season with salt and pepper, and discard the thyme stalks.Fill the potato skins with the beef mixture and top with the mashed potato.Bake in the oven for 15-20 minutes or so, until bubbly and the potatoes have browned.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangarIf you want to send cookbooks:Glen PowellPO BOX 99900 RE 551 379RPO HARWOOD PLACEAJAXONCanadaL1S 0E9