00:05hello there folks and a very warm welcome back to what's for tea and tonight for tea i made these
00:11delicious baked potato cottage pies so thanks for coming over and i hope that i find you very well
00:17indeed these are so easy to make and just a wee bit different from your standard cottage pie you
00:23can obviously swap out the mince beef for whatever mince you prefer you know a meat substitute or
00:28minced lamb it would then become shepherd's pie so yeah let's go on and i'll show you how i made
00:33these so you want a large pan and add some oil i'm going to fry off my veggies so i've
00:39got some
00:39carrot there i've also got some celery and i'll also be using some onion as well i am using red
00:45onion but you can use whatever type of onion you prefer or add whatever vegetables you prefer peas
00:51if you like peas this is just what i'm using add a wee bit of salt and this will help
00:56to draw the
00:56moisture out of your veggies and help them sweat down a wee bit quicker so let these cook away just
01:03until they're starting to get nice and soft it might take you about 10 minutes we do want these kind
01:08of
01:09semi-soft but it's going to cook for about an hour so they don't have to be you know mushy
01:13to this i'm
01:15going to add my minced beef i get some mince from the local butcher and this will not leave you
01:20with too
01:20much liquid but if when you brown off your beef you've got lots of liquid left in there just let
01:25it
01:25fry away until the liquid disappears you don't want any liquid or grease or oil or anything in
01:32the bottom of your pan just make sure your pan is nice and dry in the bottom once your mince
01:37is
01:38browned off just like this super simple and will not take you long at all this will probably take
01:44you about five to ten minutes to do it properly so once it's looking like this i'm going to add
01:50in
01:50some worcester sauce or worcestershire sauce you can skip this if you don't like it i think it gives
01:56it a nice wee punchy taste stir that through and i'm also going to add some tomato puree or tomato
02:03paste so a tablespoon of that into the middle and just make sure you work this well into your mince
02:09this
02:09is a wee bit fiddly but you will get there in the end it'll just take you a minute or
02:13so just to make
02:14sure it's nicely evenly throughout your mince and then to this we're going to add some plain flour
02:19this is going to help to thicken your gravy so pop that in and you want to stir this well
02:25into your
02:25mince and you want to let this cook for about a minute just to get rid of the raw flour
02:31taste so
02:32around a minute for that and then you can add your red wine again you can skip the red wine
02:37if you like
02:37but i think it gives a lovely rich flavor stir this through and you want to let this cook away
02:43for a few minutes just to let that alcohol disappear and you'll be left for the lovely
02:48whiny flavor without the alcohol and then to this i'm going to add some thyme but again use whatever
02:54herbs you prefer sage rosemary or leave it out completely i like thyme so i'm going to add some
02:59dried thyme stir this through i'm going to give this a few seconds just for the flavor of the thyme
03:05to
03:05come out and for that dry time to get nice and moist so now another minute cooking away with your
03:11dry
03:11herbs in there and then i'm going to add my beef stock i am using beef oxo but you can
03:16use whatever
03:17stock you prefer so you want to bring this up to the boil and then once it's at the boil
03:22reduce the
03:23temperature right down until it's just simmering and no more so you want to like this you know let
03:29it simmer away nice and slowly for about 40 to 50 minutes and it will thicken up and look something
03:34like this there's still bags of gravy in here you know it's not dry you don't want this dry you
03:40do
03:40want lots of gravy still left in here but you do want it nice and thick so this is ideal
03:46so just set
03:47that to the side for the time being and you can do your potatoes i am using this recipe for
03:52three people
03:53you can use more potatoes if you prefer or just double the recipe if you're feeding more people so this
03:59is for three people so i'm using three large tatties you want to rub some oil into the skin of
04:05your
04:05potatoes along with some salt and also some pepper as well just make sure it's well rubbed in just like
04:12this and we're going to set these on top of a baking tray and you want to bake these nice
04:17and slowly
04:17in the oven so gas mark 5 325 f or 170 if you have a fan oven 190 if you
04:26don't let these cook for about
04:27an hour to an hour and a half until they're lovely and soft inside and your skin is nice and
04:33crispy you
04:34do want a nice crispy skin so they're almost leathery because you want these to stand up to the filling
04:40that you're going to put inside so once they're cool enough to handle you just want to cut a wee
04:45piece
04:45off the top to allow you to fill your skins up and as you can see you know it lifts
04:50away really easily
04:51and you want to scoop as much of the potato out as you can without breaking your skins but like
04:58i said
04:58these potatoes have been in the oven for about an hour and a half so they are quite tough now
05:02so you
05:03should find this quite easily easy sorry so just scoop your potato out and stick that into a bowl that
05:10you've got on the side there because we're going to mash this in a wee minute so just keep going
05:14until you've got all your potato out your shells and it doesn't matter if you've got a wee bit
05:19of potato left in there i was happy with these because i didn't want to break the skins so i
05:25was
05:25quite happy with these ones and like i said on the side there i've got the potato that i've just
05:30scooped
05:31out of my potatoes so they're quite warm still and then to this i'm going to add some butter and
05:37i'm
05:38also going to add some cream as well we're going to add some cheese but we're not going to add
05:42the cheese
05:43yet we're going to mash these together with a hand masher and then add the cheese in afterward so get
05:49in with your hand masher and you want to mash these down until they're nice and smooth or until they're
05:54as smooth as you want them to be add another wee touch of salt and pepper to this give it
05:59a wee stir
06:00around and then we can add the cheese and give us a gentle stir around just to combine your grated
06:06cheese and then we're going to grab your potato shells again and you want to fill this up with
06:12your minced beef gravy and vegetables just make sure you pack this in nice and tight because they will
06:18hold a lot of minced beef like i said those skins are quite tough so they shouldn't burst or break
06:23at this stage so just pack it right down and just fill those potatoes all the way to the brim
06:29just
06:29to make sure you've got lots of mince in there and the last thing we're going to do is top
06:34this with
06:34your mashed potato just on the top like this and i'm going to use the end of a spoon just
06:40to make it
06:40look a wee bit prettier so i'm just going to put two wee dings in the top of each one
06:45just like this
06:45pop these into the center of your oven again the same temperature as before just in the middle of
06:51your oven until your potato is starting to go brown on the top and it will happen quite quickly
06:56because of the cheese and things that are in your potato so it'll probably take you i would reckon
07:0110 to 15 minutes or you can put them under the grill if you've got a large grill but i
07:06just put
07:06these into the oven like i said 10 to 15 minutes and they'll be looking something like this and don't
07:12they look fab they're just like wee cottage pies but they're in a potato skin instead of a wee dish
07:18or
07:18just sitting on the plate and i think this is a great idea and of course we've got to have
07:22these
07:22kind of things with baked beans they just go so well but of course you could have a leafy salad
07:27or something like that if you're feeling extra healthy but do give it a go with the baked beans
07:33because i think it just goes perfectly with the baked beans but thank you so much for watching
07:39if you're still here and a huge thank you as usual to the supporters of the channel over on my
07:45patreon
07:45page and also to the channel members here on youtube and thank you all for watching for leaving your
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08:04thanks donation
08:04as well everything that you do you know is very much appreciated and nothing goes unnoticed i'm very
08:11grateful for every single one of you so thank you once again and i will catch up with you back
08:17here in
08:17what's for tea or for soon bye now
