Description
A comforting twist on classic shepherd’s pie, featuring baked potatoes stuffed with savory ground meat, colorful vegetables, and topped with creamy mashed potatoes.
Ingredients
Scale
- 4 large baking potatoes (Russet or Yukon Gold)
- 1 pound ground beef or lamb
- 1 cup diced carrots
- 1 cup frozen peas
- 1 onion, diced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 cups mashed potatoes
- 1 tablespoon butter (optional)
- Shredded cheese (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the baking potatoes with a fork and bake for about 45-60 minutes until tender.
- Heat oil in a skillet over medium heat and sauté the diced onion and carrots for 5 minutes.
- Add the ground beef or lamb and cook until browned, about 7 minutes.
- Stir in the frozen peas, beef broth, tomato paste, Worcestershire sauce, salt, and pepper, and simmer for 10 minutes.
- Cut the baked potatoes in half lengthwise, scoop out some flesh, and mix it into the meat mixture.
- Pack the potato skins with the meat mixture.
- Top with the prepared mashed potatoes and sprinkle with cheese if desired.
- Bake for an additional 15-20 minutes until the tops are golden.
- Serve warm and enjoy!
Notes
Consider using leftover roasted meat for a quicker prep. Customize with different vegetables or spices as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg