Savory Shepherd’s Pie Baked Potato Comforts Instantly
A delicious twist on classic Shepherd's Pie, served in a baked potato for a hearty meal.
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 pound ground beef or ground lamb
- 1 small onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt & black pepper to taste
- ¾ cup frozen peas
- ½ cup milk
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ½ cup shredded cheddar cheese optional
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, pat dry, and rub with olive oil and salt.
- Bake the potatoes directly on the oven rack for about 50-60 minutes until tender.
- While potatoes bake, brown the ground beef or lamb in a skillet.
- Add onion, carrots, and garlic, cooking until softened.
- Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Simmer until the mixture thickens, then add peas.
- Once potatoes are done, scoop out the flesh, leaving a thin layer inside.
- Mash the potato flesh with milk, butter, garlic powder, salt, and pepper.
- Fill potato skins with the meat mixture, top with mashed potatoes, and sprinkle cheese if desired.
- Return to the oven for 10-15 minutes until golden and bubbly.
Notes
- You can use ground turkey for a lighter version.
- Fresh herbs can replace dried ones if available.
- Let potatoes cool slightly before handling.