Description
A hearty and comforting dish combining classic Shepherd’s Pie with baked potatoes. Perfect for a filling meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 pound ground beef or ground lamb
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt & black pepper, to taste
- ¾ cup frozen peas
- ½ cup milk
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes, rub with olive oil and salt, then bake for 45-50 minutes until tender.
- While potatoes bake, brown ground beef or lamb in a skillet over medium heat.
- Add onion, carrots, and garlic, cooking until softened.
- Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Simmer for 10 minutes, then add peas.
- Once potatoes are done, cut them open and scoop out some of the flesh, leaving a shell.
- Mash the scooped potato with milk, butter, garlic powder, salt, and pepper.
- Fill potato shells with the meat mixture, top with mashed potatoes, and sprinkle with cheese if desired.
- Bake for another 10-15 minutes until golden and bubbly.
Notes
- Use lamb for a traditional Shepherd’s Pie flavor.
- For a crispier potato skin, brush with oil before baking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 1 hour 5 mins
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Shepherd’s Pie, Baked Potato, Comfort Food