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Shepherd’s Pie Baked Potato: A Comforting Twist on Tradition

Shepherd’s Pie Baked Potato
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A deliciously unique take on classic shepherd’s pie, served in a baked potato.

Ingredients

Scale
  • 4 large baking potatoes
  • 1 pound ground beef or lamb
  • 1 cup frozen peas and carrots
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups mashed potatoes
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the baking potatoes with a fork and bake for 45-60 minutes until tender.
  3. In a skillet, cook ground beef or lamb over medium heat until browned. Drain excess fat.
  4. Add peas and carrots, beef broth, Worcestershire sauce, salt, and pepper to the skillet. Simmer for 10 minutes.
  5. Once the potatoes are baked, cut them in half and scoop out some of the insides.
  6. Mix the scooped potato with the meat mixture and fill the potato skins.
  7. Top with mashed potatoes and shredded cheddar cheese.
  8. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.

Notes

  • For a vegetarian version, substitute lentils or mushrooms for the meat.

Nutrition

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

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