Description
Shepherd’s Pie Baked Potato combines a classic comfort dish into an easy, handheld meal with crispy baked potato skins filled with savory meat, carrots, peas, creamy mashed potatoes, and melted cheddar cheese.
Ingredients
Scale
- 4 large potatoes
- 1 pound ground beef or lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/2 cup milk
Instructions
- Preheat the oven to 400°F (200°C). Wash the potatoes and pierce each several times with a fork. Place them on a baking sheet and bake for about 45 minutes, until a skewer slips in easily and the skins feel crisp.
- Once the potatoes are baked and cool enough to handle, cut each in half lengthwise. Scoop out some of the potato flesh from each half, leaving a thin shell around the skin. Mash the scooped potato with butter and milk until smooth and creamy. Season with salt and pepper.
- Heat a skillet over medium-high heat. Add the ground beef or lamb and cook until browned. Add onions and carrots, cooking until tender. Stir in peas, beef broth, and Worcestershire sauce, seasoning with salt and pepper. Simmer for an additional 5–7 minutes.
- Spoon the meat and vegetable mixture into each potato half. Top with shredded cheddar cheese and return to the oven to bake for another 10–15 minutes, until the cheese melts and bubbles.
Notes
Garnish with chopped parsley or scallions for color. Pairs well with a green salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 790
- Sugar: 10g
- Sodium: 900mg
- Fat: 39g
- Saturated Fat: 15g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 85mg