@saltysprig: Mini Cottage Pie Twice-Baked Potato Bites Ingredients Potatoes * 2–2½ lb (900–1,135 g) petite gold potatoes * 2 tbsp (30 ml) olive oil * Kosher salt and black pepper Beef Filling * 1 lb (454 g) ground beef * ½ small onion, finely diced * 1 small carrot, finely diced * 1 garlic clove, minced * 1 tbsp (16 g) tomato paste * 1 tsp (5 ml) Worcestershire sauce * ¾ cup (180 ml) beef broth * 1 tsp (3 g) cornstarch * 1 tbsp (15 ml) water * ½ cup (75 g) frozen peas * ½ cup (80 g) frozen corn * Kosher salt and black pepper, to taste Potato Topping * Scooped potato from the baked potatoes * 2 tbsp (28 g) butter * Up to 1 tbsp (15 ml) milk or cream, only if needed * Kosher salt and black pepper, to taste * Chopped parsley, optional Instructions 1. Bake the potatoes: Preheat oven to 400°F (205°C). Scrub and dry the potatoes, then toss with olive oil, kosher salt and pepper. Arrange on a baking sheet and bake 35–40 minutes, or until fork-tender. Let cool about 10 minutes. 2. Make the filling: While the potatoes bake, brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain off excess grease if needed, leaving just a light coating in the skillet. Add the onion and carrot and cook until softened. Add the garlic and tomato paste and cook about 1 minute. 3. Stir in the Worcestershire and beef broth. Mix the cornstarch with 1 tbsp (15 ml) water, then stir the slurry into the beef mixture. Simmer until the gravy has thickened. Stir in the peas and corn and cook until heated through. Season with kosher salt and pepper to taste. Remove from heat. 4. Prepare the potatoes: Cut a thin slice from the top of each potato. Carefully scoop out the centers, leaving about ¼ inch (6 mm) of potato around the inside of the skin. 5. Make the topping: Mash the scooped potato with butter, kosher salt and pepper. Add up to 1 tbsp (15 ml) milk or cream only if needed. Keep the potatoes fairly thick so they’ll hold their shape when piped. 6. Assemble: Spoon the beef filling into each potato shell. Pipe or spoon the mashed potato over the top. 7. Increase oven temperature to 425°F (220°C). Bake 10–15 minutes, until heated through and the tops are lightly golden. Garnish with parsley if desired. #minicottagepie #cottagepie #twicedbakedcottagepiebites #minishepardspie #shepardspie

Salty Sprig | Megan Hubbs

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Wednesday 07 October 2026 02:39:58 GMT