Description
This Shepard’s Pie Baked Potato recipe combines the comforting flavors of traditional shepherd’s pie with the convenience of a loaded baked potato. Tender baked russet potatoes are stuffed with a savory mixture of ground beef or lamb, vegetables, and rich seasonings, topped with melted cheddar cheese and fresh parsley for a hearty and satisfying meal perfect for any occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- Salt and pepper to taste
Meat Mixture
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
Toppings and Additions
- 2 tablespoons butter
- ¼ cup milk
- ½ cup shredded cheddar cheese (optional)
- Chopped parsley for garnish
Instructions
- Prepare and Bake Potatoes: Preheat your oven to 400°F. Pierce each russet potato several times with a fork, then rub them with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45 to 60 minutes until they are tender when pierced with a fork.
- Cook the Meat Mixture: While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it up as it cooks. Drain any excess fat from the pan. Add the finely chopped onion and minced garlic to the meat, cooking until the onion softens and becomes translucent.
- Add Flavorings and Vegetables: Stir in the tomato paste and Worcestershire sauce, mixing them thoroughly into the meat and onion mixture. Next, add the frozen mixed vegetables and beef broth. Reduce the heat to a simmer and cook for 5 to 7 minutes until the mixture thickens and is heated through completely.
- Prepare Potatoes for Stuffing: Once the potatoes are done baking, carefully cut open the tops of each potato. Gently fluff the insides with a fork, then add a small pat of butter and a splash of milk to each potato, mashing lightly to create a creamy texture inside the skins.
- Assemble and Melt Cheese: Spoon the warm meat and vegetable mixture into each prepared potato. If desired, sprinkle shredded cheddar cheese on top. Return the stuffed potatoes to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy this comforting and flavorful meal!
Notes
- For a vegetarian version, substitute ground beef with lentils or plant-based crumbles.
- These stuffed baked potatoes are excellent for meal prep; leftovers can be stored in the refrigerator for up to 3 days.
