Shepherd’s Pie Baked Potato
Enjoy the ultimate comfort food fusion with our Shepherd’s Pie Baked Potato recipe! Try it today for a hearty meal everyone will love!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef or ground lamb
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- ¾ cup frozen peas
- ½ cup milk
- 2 tablespoons butter
- Optional: ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C) and scrub the russet potatoes. Prick them with a fork.
- Rub each potato with olive oil and sprinkle with salt. Bake for 45–50 minutes until fork-tender.
- While baking, heat olive oil in a skillet over medium heat and brown the ground meat.
- Add onion, carrots, and garlic; cook until softened.
- Stir in tomato paste, seasonings, and broth; simmer for about ten minutes.
- Mix in frozen peas before removing from heat.
- After baking, slice off the tops of the potatoes and scoop out some flesh into a bowl to mash with milk, butter, garlic powder, salt, and pepper.
- Fill each potato skin with the meat mixture and top with mashed potatoes.
- Bake again for an additional 10–15 minutes until golden.
Nutrition
- Serving Size: 1 stuffed potato (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://cookingwithlola.com/shepherds-pie-baked-potato/