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!
For the Potatoes:
For the Meat Filling:
For the Topping:
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.
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.
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.
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.
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.
Add Peas: Stir in the frozen peas, cooking for a few more minutes until they are heated through.
Assemble Potatoes: Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise, then fluff the insides with a fork.
Fill Potatoes: Spoon the meat filling into the potato halves, dividing it evenly among them.
Top with Mashed Potatoes: Spoon a generous amount of mashed potatoes over the meat filling in each potato half.
Add Cheese (Optional): Sprinkle shredded cheddar cheese on top of the mashed potatoes, if desired.
Bake (Optional): If you added cheese, bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve: Serve the Shepherd’s Pie Baked Potatoes warm and enjoy!
Find it online: https://grandmarecipesflash.com/shepherds-pie-baked-potatoes/