Description
Shepherd’s Pie Baked Potato is a delicious and easy-to-make dish that combines the savory flavors of shepherd’s pie with the comfort of a baked potato. This recipe features a fluffy baked potato filled with a creamy, savory ground meat and vegetable filling, topped with a golden-brown crust of mashed potatoes.
Ingredients
– 4 large russet potatoes
– 1 lb ground beef
– 1 onion, diced
– 2 carrots, diced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp butter
– 1/2 cup milk
Instructions
1. – Preheat oven to 400°F.
2. – Bake the potatoes for 45-60 minutes, until fork-tender.
3. – In a skillet over medium-high heat, cook the ground beef until browned, 5-7 minutes. Drain excess fat.
4. – Add the onion, carrots, and garlic to the skillet. Cook for 5 minutes, until vegetables are softened.
5. – Sprinkle the flour over the mixture and stir to combine. Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook until thickened, about 5 minutes.
6. – Remove the potatoes from the oven and let cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato attached to the skin.
7. – In a bowl, mash the potato flesh with the butter and milk until smooth and creamy. Season with salt and pepper.
8. – Stir the frozen peas into the beef mixture. Spoon the beef mixture into the potato skins.
9. – Top each stuffed potato with a generous amount of the mashed potatoes.
10. – Bake for 20-25 minutes, until the potatoes are heated through and the tops are lightly browned.
Notes
This dish can be made ahead of time and reheated when ready to serve. The baked potatoes can also be frozen for later use.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: American