Description
This Shepard’s Pie Baked Potato Recipe combines the classic flavors of shepherd’s pie with a comforting baked potato. A hearty and satisfying dish perfect for a cozy dinner.
Ingredients
Scale
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
Shepherd’s Pie Filling:
- 1 lb ground beef or ground lamb
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- Chopped parsley for garnish
Instructions
- Preheat the oven and bake the potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes, rub with olive oil, and bake for 50-60 minutes until tender.
- Cook the filling: Brown the ground beef, then add onion, garlic, tomato paste, Worcestershire sauce, thyme, salt, pepper, vegetables, and broth. Simmer until thickened.
- Assemble: Slice open the potatoes, fluff the insides, add butter, fill with shepherd’s pie mixture, top with cheese, and bake for 5 minutes.
- Garnish and serve: Garnish with parsley and serve hot.
Notes
- You can prepare the filling ahead of time and reheat when ready to serve.
- For a low-carb version, use sweet potatoes or skip the potato and serve the filling over cauliflower mash.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American / British-Inspired
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 80mg
