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–+ servings

Shepherd’s Pie Baked Potato

A comforting baked potato topped with a savory shepherd's pie filling of ground meat and vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Baked Potatoes
  • 4 large Russet Potatoes washed and scrubbed
Filling
  • 1 tablespoon Olive Oil
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 1 pound Ground Lamb or Beef
  • 1 cup Carrots diced
  • 1 cup Frozen Peas
  • 2 tablespoons Tomato Paste
  • 1 cup Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 cup Mashed Potatoes prepared from the baked potatoes

Method
 

Prepare the Potatoes
  1. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 45 minutes or until tender.
  2. Once baked, let the potatoes cool slightly, then cut them in half and scoop out some of the flesh, leaving a border.
Make the Filling
  1. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  2. Add ground meat, cook until browned. Stir in carrots, peas, tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes.
Assemble the Dish
  1. Mix the scooped potato flesh with the prepared mashed potatoes. Fill the potato skins with the meat mixture, then top with the mashed potato mixture.
  2. Place the filled potatoes on a baking sheet and bake for an additional 15 minutes until golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gFiber: 6gSugar: 3g

Notes

You can substitute ground turkey for a lighter option. Serve with a side salad for a complete meal.

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