Shepard’s Pie Baked Potato


Shepard’s Pie Baked Potato


4 large baking potatoes

1 tablespoon olive oil

Salt and pepper to taste

1 pound ground beef or lamb

1 onion, diced

2 carrots, diced

1 cup frozen peas

2 tablespoons tomato paste

1 cup beef or vegetable broth

2 tablespoons Worcestershire sauce

1 teaspoon thyme leaves

1/2 cup grated cheddar cheese

2 tablespoons butter

1/4 cup milk


Preheat oven to 400°F (200°C). Prick potatoes with a fork, rub with olive oil, and season with salt and pepper. Bake for 60 minutes, or until tender.

While potatoes are baking, heat a large skillet over medium heat. Cook the ground beef or lamb until browned. Drain excess fat.

Add the onion and carrots to the skillet and cook until softened. Stir in the peas, tomato paste, broth, Worcestershire sauce, and thyme. Simmer until thickened, about 10 minutes.

Cut a slit in the top of each baked potato. Scoop out some of the flesh to make a well, leaving the skin intact.

Mix the scooped potato flesh with butter and milk, season with salt and pepper, and mash until smooth.

Spoon the meat mixture into each potato, top with mashed potato, and sprinkle with cheddar cheese.

Place potatoes under the broiler for 2-3 minutes, or until the cheese is melted and golden.

Serve hot, garnished with fresh thyme if desired.

Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 90 minutes

Kcal: 500 kcal | Servings: 4 servings

Whip up a cozy and filling dinner tonight with these Shepard’s Pie Baked Potatoes! Perfect for chilly evenings. 🍽️🥔

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