Description
A delicious twist on traditional shepherd’s pie, these Shepherd’s Pie Baked Potatoes are filled with a savory meat and vegetable filling, topped with creamy mashed potatoes and optionally melted cheddar cheese. Perfect for a cozy dinner!
Ingredients
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For the Potatoes:
- 4 large baking potatoes (Russet or Yukon Gold)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Meat Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound ground lamb or beef
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
For the Topping:
- 2 cups mashed potatoes (homemade or store-bought)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
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Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes and prick them several times with a fork. Rub them with olive oil and season with salt and pepper.
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Bake Potatoes: Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 1 hour or until the potatoes are tender and easily pierced with a fork.
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Prepare Meat Filling: While the potatoes bake, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
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Cook Ground Meat: Add the ground lamb or beef to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat.
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Add Seasoning and Liquid: Stir in the thyme, rosemary, salt, and pepper. Pour in the beef broth and Worcestershire sauce, and bring to a simmer. Let it cook for 10 minutes until the sauce thickens slightly.
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Add Peas: Stir in the frozen peas, cooking for a few more minutes until they are heated through.
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Assemble Potatoes: Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise, then fluff the insides with a fork.
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Fill Potatoes: Spoon the meat filling into the potato halves, dividing it evenly among them.
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Top with Mashed Potatoes: Spoon a generous amount of mashed potatoes over the meat filling in each potato half.
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Add Cheese (Optional): Sprinkle shredded cheddar cheese on top of the mashed potatoes, if desired.
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Bake (Optional): If you added cheese, bake for an additional 10 minutes until the cheese is melted and bubbly.
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Serve: Serve the Shepherd’s Pie Baked Potatoes warm and enjoy!
Notes
- Ground Meat: You can use ground lamb, beef, or even a combination of both for different flavor profiles.
- Cheese Option: If you don’t want cheese, skip the cheddar or opt for a different cheese like mozzarella.
- Vegetables: Add other vegetables like peas or mushrooms to the filling for variation.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 potato half with filling
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg