Description

Shepherd’s Pie Baked Potatoes are the ultimate comfort food, merging the heartiness of traditional Shepherd’s Pie with the delightful fluffiness of baked potatoes. Each potato is generously stuffed with a savory ground beef filling, tender vegetables, and topped with creamy mashed potatoes, making it an irresistible dish for family dinners or casual gatherings. This recipe is not only easy to prepare but also allows for delicious customization, ensuring that everyone can enjoy this comforting meal.

Ingredients

Scale

4 large russet potatoes
1 pound ground beef or lamb
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup beef broth
¾ cup frozen peas
½ cup milk
2 tablespoons butter
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Scrub and dry the russet potatoes. Prick them with a fork, rub with olive oil and salt, then bake directly on the rack for 45-50 minutes until fork-tender.
In a skillet over medium heat, brown the ground beef or lamb, draining excess grease. Add diced onion, carrots, and garlic; cook until softened (about 5 minutes).
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in beef broth and simmer for about 10 minutes until slightly thickened. Mix in frozen peas.
Cut off the tops of baked potatoes and scoop out some flesh into a mixing bowl. Mash with milk, butter, garlic powder, salt, and pepper until smooth.
Spoon the meat filling into each potato shell followed by mounds of mashed potatoes on top.
Bake again at 400°F (200°C) for an additional 10-15 minutes until tops are golden.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dinner
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 stuffed potato (approximately 400g)
Calories: 525
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 8g
Protein: 22g
Cholesterol: 65mg