Shepherds Pie Baked Potato
Delicious Shepherds Pie Baked Potato topped with mashed potatoes and melted cheese.
Equipment
- oven
- pot
- masher
- Baking sheet
Ingredients
Potatoes
- 3 pounds Yukon gold or Russet potatoes (about 8 large potatoes)
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt divided
- ¼ cup butter room temperature
- ¼ cup milk
- ½ teaspoon freshly ground pepper
- 2 cups freshly shredded cheddar cheese divided
Beef Filling
- 2 pounds ground beef
- 3 tablespoons all-purpose flour
- 1 small yellow onion diced
- 3 medium carrots diced
- 4 cloves garlic minced
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 14 ounces petite diced tomatoes
- 1-2 tablespoons Worcestershire Sauce
- ¼ cup water or beef broth (only as needed)
- ½ cup frozen peas
- 1 tablespoon fresh Italian parsley for serving
Instructions
Preparation
- Preheat the oven to 400°F. Scrub and dry the potatoes. Poke holes in them, drizzle with oil, and sprinkle with salt. Bake for about an hour until fork tender.
- Cool the potatoes slightly, then slice off the top and scoop out the center, leaving a sturdy wall. Mash the scooped potato with butter, milk, half of the cheese, salt, and pepper.
- Cook the ground beef over medium heat. Drain excess grease and sprinkle with flour. Add onions, carrots, garlic, herbs, salt, and pepper. Cook until onions are soft.
- Add tomatoes, Worcestershire sauce, water or broth, and peas. Season to taste and remove from heat.
- Spoon beef filling into the potatoes, top with mashed potatoes, and sprinkle with remaining cheese. Bake for 10 minutes until the cheese melts. Garnish with parsley.
Nutrition
Serving: 1baked potatoCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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