Shepard’s Pie Baked Potato
Instructions
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Preheat oven to 400°F (200°C).
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Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork. Rub them all over with olive oil and season generously with salt and pepper.
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Place directly on the oven rack and bake for 45-60 minutes, or until the skins are crisp and the insides are easily pierced with a fork.
2. Prepare the Filling:
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While the potatoes bake, heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until well-browned.
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Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
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Stir in the tomato paste until the meat is coated. Add the Worcestershire sauce, frozen vegetables, and beef broth. Bring to a simmer.
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Reduce heat and let it simmer for 5-7 minutes, until the liquid has reduced and the mixture is thick. Season generously with salt and pepper.
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Once the potatoes are cool enough to handle, slice them open lengthwise. Use a fork to fluff the insides.
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Generously fill each potato with the shepherd’s pie mixture.
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Optional Cheesy Finish: Top each stuffed potato with shredded cheese and place under a broiler for 2-3 minutes until melted and bubbly.
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Garnish with a dollop of sour cream and a sprinkle of fresh parsley. Serve immediately!
Make It Your Own:
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Vegetarian: Use lentils or a plant-based ground meat alternative and vegetable broth.
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Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
