Description
Shepherd’s Pie Stuffed Baked Potatoes combine classic shepherd’s pie filling with fluffy baked potatoes for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground lamb (or beef for cottage pie)
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 2 tbsp butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes, prick with a fork, and bake for 45-60 minutes until tender.
- While potatoes bake, brown ground meat in a skillet over medium heat.
- Add onion, carrots, and garlic. Cook until vegetables soften.
- Stir in tomato paste, broth, Worcestershire sauce, and peas. Simmer 10 minutes.
- Cut baked potatoes in half lengthwise. Scoop out flesh, leaving 1/4-inch shell.
- Mash potato flesh with butter and milk. Season with salt and pepper.
- Fill potato skins with meat mixture. Top with mashed potatoes.
- Return to oven for 10-15 minutes until tops are lightly golden.
Notes
- Use leftover mashed potatoes if preferred.
- Can substitute ground turkey for a lighter version.
- Add grated cheese on top before final baking if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg