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Shepherd’s Pie Baked Potato: A Comforting Twist on Tradition

Shepherd’s Pie Baked Potato
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A comforting and delicious twist on the classic shepherd’s pie served in a baked potato.

Ingredients

Scale
  • 4 large baking potatoes
  • 1 pound ground beef or lamb
  • 1 cup frozen peas and carrots
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 400°F.
  2. Wash the baking potatoes and poke holes with a fork. Bake for 45-60 minutes until tender.
  3. In a skillet, brown the ground beef or lamb and drain excess fat.
  4. Add garlic, peas, carrots, Worcestershire sauce, beef broth, thyme, salt, and pepper to the skillet. Simmer for 10 minutes.
  5. Once the potatoes are cooked, cut them open and fluff the insides with a fork.
  6. Mix the meat mixture with the fluff, then add milk and half of the cheese. Stir until well combined.
  7. Stuff the potato skins with the mixture and top with remaining cheese.
  8. Return to the oven for 10-15 minutes until the cheese is melted and bubbly.

Notes

  • Feel free to add more vegetables like corn or bell peppers to the filling.
  • Use leftover meat for a quicker preparation.

Nutrition

Keywords: Shepherd’s Pie, Baked Potato, Comfort Food

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