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Shepherd’s Pie Baked Potato: Indulgent Twist on a Classic Comfort

Shepherd’s Pie Baked Potato
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A delightful twist on traditional shepherd’s pie, using baked potatoes as the base.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 pound ground beef
  • 1 cup frozen peas
  • 1 cup carrots, chopped
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and poke holes in the russet potatoes, then bake for 45-60 minutes until tender.
  3. In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
  4. Stir in chopped carrots, peas, beef broth, Worcestershire sauce, garlic powder, and onion powder. Simmer for 10 minutes.
  5. Once potatoes are done, remove from oven and let cool slightly. Cut them in half and scoop out some of the flesh.
  6. Mix the scooped potato with the beef mixture, then refill the potato shells with the mixture.
  7. Top with shredded cheddar cheese and return to the oven for another 15 minutes, or until the cheese is melted and bubbly.

Notes

  • For a vegetarian option, substitute ground beef with lentils or mushrooms.
  • Experiment with different cheeses for topping.

Nutrition

Keywords: Shepherd's Pie Baked Potato, Baked Potato, Comfort Food

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