Description
A cozy, comforting dish that combines classic shepherd’s pie flavors packed into a baked potato.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground beef or lamb
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- Butter
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the russet potatoes and prick them with a fork to prevent them from bursting in the oven.
- Bake in the oven for about 45-60 minutes until tender.
- While the potatoes are baking, heat a skillet over medium heat.
- Add the ground beef or lamb, cooking until browned.
- Add the diced onion, carrots, and garlic to the skillet, sautéing for about 5-7 minutes until softened.
- Stir in the peas, beef broth, Worcestershire sauce, thyme, salt, and pepper.
- Let it simmer for about 10 minutes until the mixture thickens.
- Once the potatoes are done, slice them open, and fluff the insides with a fork.
- Spoon the shepherd’s pie filling into each baked potato.
- Top with shredded cheddar cheese and a few pats of butter.
- Return the potatoes to the oven for 5-10 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy your comforting meal!
Notes
Choose fresh russet potatoes for best flavor. Let the baked potatoes rest for a couple of minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg