Description
Shepherd’s Pie Baked Potatoes are a cozy comfort meal that combines the classic flavors of shepherd’s pie with baked potatoes for a delicious twist.
Ingredients
Scale
- 2 large russet potatoes
- 1 pound ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons butter
Instructions
- Preheat your oven to 400°F.
- Wash the russet potatoes thoroughly and poke several holes in each potato with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
- While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in the frozen peas and carrots, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the beef broth and let the mixture simmer for about 5-7 minutes until slightly thickened.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out some of the flesh, leaving a small border around the edges.
- In a bowl, mash the scooped potato flesh with milk and butter until smooth. Stir in half of the shredded cheddar cheese.
- Fill each potato half with the meat mixture, then top with the mashed potato mixture. Sprinkle the remaining cheddar cheese on top.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a healthier version, substitute ground turkey or chicken for the beef or lamb.
- Add your favorite herbs, such as rosemary or parsley, for extra flavor in the meat mixture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg