Description
A comforting dish that combines the flavors of shepherd’s pie with baked potatoes, perfect for a cozy dinner.
Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground lamb or beef
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 2 cups creamy mashed potatoes (store-bought or homemade)
- 2 tablespoons olive oil (for drizzling)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes, prick them with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes.
- In a skillet, cook the ground lamb or beef over medium heat until browned. Drain excess fat.
- Add diced onion, carrots, and minced garlic to the skillet. Sauté for 5-7 minutes. Stir in peas, Worcestershire sauce, and beef broth. Season and simmer for 10 minutes.
- If making homemade mashed potatoes, boil and mash 2-3 large potatoes with butter, milk, salt, and pepper. If using store-bought, heat them up.
- Remove baked potatoes from the oven, cut a slit, and scoop out some flesh.
- Fill each potato with the meat and vegetable mixture.
- Pipe or spread the creamy mashed potatoes on top.
- Return to the oven and bake for 15-20 minutes until golden brown.
- Garnish with parsley and serve warm.
Notes
- For a vegetarian version, use lentils or mushrooms instead of meat.
- For a gluten-free version, ensure your broth and sauces are gluten-free.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Shepherd's Pie, Baked Potato, Comfort Food, Dinner Recipe