Description
Shepherd’s Pie Stuffed Baked Potatoes combine the hearty comfort of classic shepherd’s pie with the ease of a baked potato meal. Tender ground beef is cooked with onions, garlic, tomato paste, Worcestershire sauce, beef broth, and mixed vegetables to create a rich filling, which is then stuffed into fluffy baked potatoes and topped with melted cheddar cheese for a delicious, satisfying dish.
Ingredients
Units
Scale
Potatoes
- 4 baking potatoes
Meat Filling
- 1 pound lean ground beef
- 1/2 cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- Salt and pepper, to taste
- 3/4 cup tomato paste (one 6-ounce can)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables, thawed (carrots, peas, corn, and green beans)
Topping
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Bake the potatoes directly on the oven rack or on a baking sheet for about an hour, or until they can be easily pierced with a fork. Alternatively, microwave the potatoes for about 10 minutes, rotating after 5 minutes to ensure even cooking.
- Cook the Meat Filling: While the potatoes are baking, heat a skillet over medium heat. Add the ground beef, chopped onion, minced garlic, and a pinch of salt and pepper. Cook, breaking up the meat with a spoon, until the beef is browned and onions are softened. Drain any excess grease from the skillet.
- Add Flavorings and Vegetables: Stir in the tomato paste, Worcestershire sauce, and beef broth into the browned meat mixture. Add the thawed mixed vegetables, then bring the mixture to a simmer. Let it cook until the sauce thickens slightly, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Potatoes to Stuff: Once the potatoes are cool enough to handle, cut a slit down the length of each potato, then another cut perpendicular to form an “X”. Gently squeeze the potato sides to open them up, then place the potatoes in a glass baking dish. Repeat with all potatoes.
- Stuff and Top the Potatoes: Spoon the beef and vegetable filling evenly into each opened potato. Sprinkle shredded cheddar cheese generously over the top of the filling in each potato.
- Finish Baking: Return the stuffed potatoes to the oven at 400°F and bake for about 5 minutes until the cheese is melted. Alternatively, place the stuffed potatoes under the broiler for 2 to 3 minutes until the cheese is lightly browned and bubbly. Serve hot.
Notes
- You can microwave the potatoes for a quicker cooking method, but baking provides better texture and flavor.
- Feel free to customize the mixed vegetables based on your preference or what you have on hand.
- Use lean ground beef to reduce excess grease and keep the filling healthier.
- To add a twist, substitute cheddar cheese with mozzarella or a blend of cheeses for different flavors.
- Make sure to drain excess grease after browning the beef to prevent a soggy filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 564
- Sugar: 10g
- Sodium: 1195mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 99mg
