Ultimate Comfort: Shepherd’s Pie Baked Potato Bliss
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Learn how to make delicious Shepherds Pie Baked Potato. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 large russet potatoes
1 tablespoon olive oil
1 pound ground beef (or lamb)
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots mix
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons Worcestershire sauce
Salt and pepper to taste
2 cups mashed potatoes (leftovers work great)
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F. Scrub the potatoes clean, prick them several times with a fork, and rub them with olive oil and a sprinkle of salt. Place them directly on the oven rack and bake for about 50 minutes, or until tender when pierced with a fork.
While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat.
Add the diced onion and garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
Stir in the frozen peas and carrots, tomato paste, beef broth, and Worcestershire sauce. Season with salt and pepper. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly.
Remove the baked potatoes from the oven and let them cool slightly. Cut a slit lengthwise down the center of each potato and gently squeeze the ends to open them up.
Spoon the beef mixture into each potato, filling them generously. Top with a layer of mashed potatoes, spreading them to cover the filling completely.
Sprinkle the shredded cheddar cheese over the mashed potatoes. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Finish with a sprinkle of fresh parsley before serving, for a pop of color and freshness.
