– **Title**: Shepherd’s Pie Baked Potato
– **Ingredients**:
– 4 large russet potatoes
– 1 lb ground lamb (or beef)
– 1 medium onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tablespoons tomato paste
– 1 cup beef broth
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/2 cup milk
– 4 tablespoons butter
– 1 cup shredded cheddar cheese (optional)
– Fresh parsley for garnish
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. Wash the russet potatoes thoroughly and prick them several times with a fork. Bake in the oven for about 45-60 minutes, or until the skins are crispy and the insides are soft.
3. While the potatoes are baking, heat a large skillet over medium heat. Add the ground lamb (or beef) and cook until browned. Drain excess fat if necessary.
4. Add the diced onions and carrots to the skillet, cooking until the vegetables are soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
5. Stir in the tomato paste, beef broth, Worcestershire sauce, dried thyme, frozen peas, and season with salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to combine and the sauce to thicken slightly.
6. Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut a slit lengthwise down the center of each potato and gently fluff the insides with a fork.
7. In a small saucepan, heat the milk and butter until warm, then stir it into the fluffy potato insides until creamy and smooth. Season with salt and pepper to taste.
8. Fill each baked potato with the shepherd’s pie mixture and top with the creamy mashed potato. If desired, sprinkle shredded cheddar cheese on top.
9. Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and the cheese is melted and bubbly.
10. Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy your Shepherd’s Pie Baked Potatoes!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are great for baking. They have a fluffy texture that works well for stuffing. If they aren’t available, Yukon Gold potatoes can be a tasty alternative. Just keep in mind they will have a creamier texture.
Ground Beef or Lamb: I usually go for ground beef for a classic taste. However, ground lamb delivers a richer flavor, which is traditional for Shepherd’s pie. If you’re looking for a lighter option, turkey or chicken can work too!
Frozen Mixed Vegetables: Frozen veggies are super convenient! If you have fresh vegetables like peas, carrots, or corn, feel free to chop them up and use those instead. You can even sneak in some spinach or broccoli for extra nutrition!
Toppings: Cheddar cheese adds a lovely touch, but you can switch it up with mozzarella for a stretchier melt, or even use a dairy-free cheese if you prefer. I also love adding a sprinkle of Parmesan for extra flavor!
How Do I Achieve Perfectly Baked Potatoes?
Baking the potatoes well is key to this recipe. Start by thoroughly scrubbing them to remove any dirt. Poking holes allows steam to escape and helps them cook evenly. Here’s how to get them just right:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes and poke them with a fork all over, about 6-8 times.
- Place the potatoes on a baking sheet. Bake for 45-60 minutes until tender; they should feel soft when squeezed. You can check by inserting a knife.
These steps ensure a fluffy interior, perfect for stuffing. Enjoy the process, and your baked potatoes will shine!
How to Make Shepherd’s Pie Baked Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 large russet potatoes
For the Filling:
- 1 lb ground beef or lamb
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Topping:
- 2 cups mashed potatoes (homemade or store-bought)
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes in total. You’ll spend about 15 minutes prepping the ingredients and 45-60 minutes baking the potatoes, followed by another 15-20 minutes to bake everything together with the filling. Great food doesn’t have to take long to prepare!
Step-by-Step Instructions:
1. Bake the Potatoes:
Start by preheating your oven to 400°F (200°C). While the oven heats up, scrub the russet potatoes under running water to clean them. Use a fork to poke holes all over each potato. This allows steam to escape while they bake. Place the potatoes on a baking sheet and pop them into the oven. Bake for about 45-60 minutes, or until they are tender and a fork goes in easily.
2. Cook the Filling:
While the potatoes are baking, grab a skillet and heat it over medium heat. Add the ground beef or lamb and cook it until it’s browned all over. If there’s any excess fat, drain it out. Next, toss in the diced onion and minced garlic. Sauté until the onion turns soft and translucent—this should take about 3-4 minutes.
3. Combine the Filling Ingredients:
Now, add the frozen mixed vegetables to the skillet and stir them in. Cook for another 3-4 minutes until they’re warmed through. Next, pour in the beef broth and Worcestershire sauce, and sprinkle in the dried thyme. Season the mix with salt and pepper to taste. Let everything simmer for about 5-7 minutes until the mixture thickens slightly.
4. Prepare the Stuffed Potatoes:
Once the potatoes are fully baked, take them out of the oven (using oven mitts!). Carefully cut each potato in half lengthwise. Scoop out some of the flesh from each potato half, leaving a nice border around the skins to hold the filling. In a bowl, mix the scooped potato flesh with the mashed potatoes until everything is well combined.
5. Assemble and Bake Again:
Spoon the meat and vegetable mixture into each potato skin, then top it with the mashed potato mix. Finish it off by sprinkling shredded cheddar cheese generously on top of the mashed potatoes. Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes until the cheese is melted and bubbly, and maybe even a little golden brown!
6. Serve and Enjoy:
After they’re out of the oven, let them cool for a couple of minutes. Garnish with fresh parsley before serving. Now you’re all set to enjoy your delicious Shepherd’s Pie Baked Potatoes! They’re hearty, comforting, and perfect for any meal. Enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their fluffy texture, you can also use Yukon Gold or red potatoes. Just keep in mind that different potatoes may have slightly different cooking times and textures.
Can I Make This Recipe Vegetarian?
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them or bake in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Cover with foil to keep the top from browning too much.
Can I Prepare This Dish in Advance?
Yes, you can prepare the meat and vegetable filling, as well as bake the potatoes, a day ahead. Just store them separately in the fridge. When you’re ready to serve, stuff the potatoes and bake with cheese as directed. This makes it a perfect make-ahead meal!
