Description
Shepherd’s Pie Baked Potato is a comforting and hearty dish that combines the classic flavors of shepherd’s pie with the convenience of a baked potato.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground beef or lamb
- 1 cup frozen mixed vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/2 cup milk
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the russet potatoes with a fork, then bake them for about 45-60 minutes until tender.
- In a skillet, cook the ground beef or lamb over medium heat until browned. Drain excess fat.
- Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
- Stir in the frozen mixed vegetables, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for about 10 minutes.
- Once the potatoes are done, cut them in half and scoop out some of the flesh, leaving a border.
- Mix the scooped potato flesh with butter and milk, then mash until smooth.
- Fill the potato skins with the meat and vegetable mixture, then top with the mashed potato.
- Sprinkle shredded cheddar cheese on top.
- Bake in the oven for an additional 15-20 minutes until the cheese is melted and bubbly.
Notes
- For a vegetarian option, substitute the meat with lentils or mushrooms.
- Feel free to customize the vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Shepherd’s Pie, Baked Potato, Comfort Food, Hearty Meal