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Shepherd’s Pie Baked Potatoes

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A cozy twist on a classic comfort food, Shepherd’s Pie Baked Potatoes are filled with a rich, meaty filling and topped with creamy mashed potatoes and gooey cheese.

Ingredients

Scale
  • 4 large baking potatoes (Russets are best)
  • 2 to 3 tablespoons butter (room temperature)
  • 2 to 4 tablespoons milk (any milk works)
  • 1 lb ground beef or lamb (or ground turkey)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup beef broth (low sodium)
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper (to taste)
  • 2 cups shredded cheddar cheese (or Gruyere, mozzarella)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake for 45 to 60 minutes.
  2. Heat a skillet over medium heat and sauté the onion until soft. Add garlic in the last 30 seconds.
  3. Add the ground meat to the skillet and cook until browned, draining excess fat.
  4. Stir in the mixed vegetables, beef broth, Worcestershire sauce, salt, and pepper. Simmer for about 10 minutes.
  5. Remove baked potatoes from the oven, cut in half, and scoop out some flesh into a bowl.
  6. Mash the scooped potato with butter and milk until smooth. Season with salt and pepper.
  7. Fill potato skins with the meat mixture, then top with mashed potatoes and cheese.
  8. Return filled potatoes to the oven for 10 to 15 minutes until cheese is melted and bubbly.
  9. Let rest before serving.

Notes

These baked potatoes are perfect for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months. Adjust seasoning as needed for the filling.

Nutrition

Find it online: https://us.recipesfood.org/shepherds-pie-baked-potatoes/

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