Cottage pie XL

Cottage pie XL
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
  • 3 kg minced beef
  • 1 kg onion
  • 10 garlic cloves
  • 200 gr celery
  • 600 gr mushrooms
  • 280 gr tomato puree
  • 800 gr tomato passata
  • 32 gr ground coriander
  • 8 gr ground cumin
  • 12 gr paprika powder
  • 12 gr ground tumeric
  • 8 gr salt
  • 28 baking potatoes (± 10 kg)
  • ±16 egg yolks
  • ± 200 gr soft butter
  • 4 tspn mustard
  1. Preheat the oven to 180°C. Place the whole baking potatoes in the oven and bake for 60 to 90 minutes or until cooked but still firm (like a jacket potato).
  2. In the meantime, stir fry the beef mince until well browned.
  3. Finely dice the onion, garlic, celery and mushrooms. Add to the mince and cook until soft.
  4. Stir in the tomato puree, tomato passata and season to taste with ground coriander, ground cumin, paprika powder, turmeric and salt and pepper. Cook until done and set aside for later.
  5. When the potatoes are baked, remove them from the oven and allow to cool until they are no longer too hot to handle. Cut the potatoes in halve and scoop out enough mash to create a hollow but leave enough potato to keep the potato from collapsing. Store in the fridge until later if needed.
  6. Weigh the mash you have scooped out. Per 300 gr of dry mash, mix in 1 egg yolk and 15 gr of melted butter. Mix until well combined and lump free. Season with mustard, salt and pepper to taste. Store in the fridge until later if needed.
  1. Place the hollowed potato halves on a baking tray lined with baking paper.
  2. Spoon the cooked minced beef in the potato. Pipe the mash on top of the minced beef.
  3. Bake the stuffed potatoes in the oven for 20 min or until the filling is warm and the top is golden.
  4. Reheat the gravy.
  5. Serve the stuffed potato with a suitable vegetable and gravy.
Stuff to know
This quantity will fill 28 big potatoes (about 55-60 halve potatoes).
Do not overcook the potatoes or they will be too soft to handle.
Do not scoop out to much mash or the potato will be too fragile to be stuffed.
Use preferably large potatoes, since they are easier to fill.
The initial bake of the potatoes in the oven makes for a dryer mash, that is firmer and easier to pie on top of the stuffed potato halves.
To make sure the mash is smooth and free of lumps, push it through a sieve or potato masher
Add finely dices carrots if desired to the filling.