Shepherd’s Pie Baked Potato

Ingredients (Serves 4)

For the Baked Potatoes:

• 4 large russet potatoes

• Olive oil

• Salt

For the Shepherd’s Pie Filling:

• 1 lb ground beef or ground lamb

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• ½ cup beef broth

• Salt & pepper to taste

• Optional: fresh thyme or rosemary

For the Mashed Potato Topping (optional):

• 2 cups mashed potatoes (leftover or freshly made)

• 2 tablespoons butter

• ¼ cup milk or cream

• Salt & pepper

• Optional: shredded cheddar cheese or Parmesan on top

🔪 Instructions

1. Bake the Potatoes:

• Preheat oven to 400°F (200°C).

• Scrub and dry potatoes, then prick with a fork.

• Rub with olive oil and sprinkle with salt.

• Bake directly on oven rack for 45–60 minutes, or until fork-tender.

2. Make the Filling:

• In a skillet over medium heat, cook ground beef until browned. Drain excess fat.

• Add diced onion and garlic; cook 2–3 minutes.

• Stir in tomato paste, Worcestershire sauce, and beef broth. Simmer for 5 minutes.

• Add frozen vegetables, salt, pepper, and herbs. Cook until veggies are heated and sauce thickens slightly. Set aside.

3. Prepare Mashed Potatoes (if using topping):

• Warm mashed potatoes with butter and milk until smooth and creamy. Season to taste.

4. Assemble:

• Slice open each baked potato and fluff the insides with a fork.

• Spoon in a generous amount of shepherd’s pie filling.

• Top with a scoop of mashed potatoes. Optional: sprinkle with cheese.

5. Optional Final Bake:

• Place assembled potatoes on a baking sheet. Broil for 3–5 minutes to lightly brown the top and melt cheese (if used).

✅ Tips

• For a shortcut, use microwave “baked” potatoes and store-bought mashed potatoes.

• Great for meal prep: store filling and potatoes separately and assemble when ready.

• Want it vegetarian? Use lentils or meatless crumbles instead of ground meat.