Description
A cozy twist on classic Shepherd’s Pie, this recipe stuffs baked potato shells with savory beef and vegetables, creamy mashed potatoes, and cheese, baked until golden and bubbly.
Ingredients
4 large russet potatoes
1 lb ground beef or lamb
1 cup diced carrots
1 cup peas
1 cup corn
1 onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
2 tbsp Worcestershire sauce
2 tbsp butter
½ cup milk or cream
1 cup shredded cheddar cheese
Salt and pepper
Parsley for garnish
Instructions
1. Preheat oven to 400°F. Bake potatoes until tender.
2. Cook beef, onion, garlic, carrots, peas, and corn until tender.
3. Stir in tomato paste, Worcestershire sauce, and broth. Simmer.
4. Scoop potatoes, mash with butter, milk, salt, and pepper.
5. Fill potato shells with beef mixture, top with mash and cheese.
6. Bake until golden and bubbly. Garnish with parsley.
Notes
Use russet potatoes for best texture.
Broil briefly for a crispy top.
Swap beef with lentils for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
Keywords: shepherd’s pie baked potato, stuffed potatoes recipe, shepherd’s pie twist, comfort food baked potato