Description
Indulge in the ultimate comfort food fusion with Shepherd’s Pie Baked Potatoes! This delightful dish merges the beloved classic Shepherd’s Pie with fluffy baked potatoes, creating a hearty meal that’s both satisfying and full of flavor. Each potato is generously stuffed with a savory mixture of ground beef or lamb, tender vegetables, and creamy mashed potato topping. Perfect for family dinners or cozy gatherings, these baked potatoes are sure to impress everyone at the table.
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef or lamb
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- ¾ cup frozen peas
- ½ cup milk
- 2 tablespoons butter
- optional: ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub and dry the russet potatoes; prick them with a fork.
- Rub each potato with olive oil and salt; bake for 45–50 minutes until fork-tender.
- In a skillet, brown the ground beef or lamb over medium heat; add onion, carrots, and garlic, cooking until softened.
- Stir in tomato paste, beef broth, peas, salt, and pepper; simmer for about ten minutes.
- Slice off the top third of each baked potato and scoop out most of the insides into a bowl.
- Mash scooped potato with milk, butter, garlic powder, salt, and cheese if desired.
- Fill each potato skin with the meat mixture; top with mashed potatoes and cheese if using.
- Bake for another 10–15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 stuffed potato (approximately 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to customize the filling by adding your favorite vegetables or swapping meats according to your preference. To enhance flavors further, consider broiling the topped potatoes for a couple of minutes after baking for extra crispiness.