Photo of Cottage pie potatoes by WW

Cottage pie potatoes

Points® value
Total Time
1 hr
5 min
55 min
A clever twist on a cottage pie – the meat is served in the potatoes.


Potatoes, Raw

800 g, 4 x 200g baking potatoes

Calorie controlled cooking spray

4 spray(s)


½ small, finely diced

Celery, Raw

1 stick(s), finely diced

Extra lean beef mince (5% fat), raw

250 g

Beef stock cube(s)

½ cube(s), 250ml

Tomato Purèe

1 tablespoon(s), level

Worcestershire Sauce

2 ml

Thyme, Dried

½ teaspoon(s), level

Semi Skimmed Milk

75 ml


  1. Pierce the skin of the potatoes with a fork in several places, then put them on a microwave-safe plate. Microwave on high for 4 minutes, then turn the potatoes over and microwave for a further 4 minutes until tender. Set aside to cool.
  2. Meanwhile, mist a large pan with cooking spray and put over a medium heat. Add the onion and celery and cook for 5 minutes until soft. Turn up the heat to medium-high, add the mince and cook for 5 minutes until brown.
  3. Stir in the stock, tomato purée, Worcestershire sauce and thyme. Season to taste, then reduce the heat and simmer for 15-20 minutes until the sauce has thickened.
  4. reheat the oven to 200°C, fan 180°C, gas mark 6. Slice the tops off the potatoes. Scoop the flesh out into a bowl, leaving the skin and a 1cm border of potato. Mash the scooped out potato with the milk and season to taste.
  5. Fill the potato skins with the mince mixture, then top with the mash. Transfer to a baking tray and bake for 20-25 minutes until golden, then serve.


Top each potato with 10g grated half-fat Cheddar before baking for no additional SmartPoints per serving.