Description
A comforting dish that merges the classic flavors of shepherd’s pie with the convenience of a baked potato, creating a unique and tasty experience.
Ingredients
Scale
- 4 large baking potatoes
- 1 pound ground beef or lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- Salt and pepper to taste
- 1 cup mashed potatoes
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the large baking potatoes thoroughly. Poke holes in each potato, drizzle with olive oil, and sprinkle with salt. Bake for 45-60 minutes until soft.
- While the potatoes bake, heat a skillet over medium heat. Add the ground beef or lamb and cook until browned; drain excess fat.
- Stir in the chopped onion, diced carrots, and minced garlic. Sauté until tender, then mix in the frozen peas, Worcestershire sauce, beef broth, and season with salt and pepper. Simmer for 5 minutes.
- Once the potatoes are done, cut them open and scoop out some insides, mixing it with the meat and vegetable filling. Refill potatoes with this mixture.
- Spread mashed potatoes evenly on top of each filled potato.
- Place stuffed potatoes back in the oven and bake for 15-20 minutes until tops are golden brown.
- Remove from oven and serve hot.
Notes
Garnish with fresh herbs for better presentation. This dish is great for meal prep; freeze individual servings for busy nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg