Description
A hearty twist on the classic Shepherd’s Pie, this recipe transforms a baked potato into a comforting, all-in-one meal filled with savory ground beef, vegetables, and creamy mashed potato topping.
Ingredients
- 4 large russet potatoes
- 1 lb ground beef or lamb
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 2 tbsp butter
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean, prick them with a fork, and bake for 45–60 minutes until tender.
- Meanwhile, heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in tomato paste, mixed vegetables, and beef broth. Simmer for 5–7 minutes until the mixture thickens slightly. Season with salt and pepper.
- Once potatoes are cooked, slice each one open and scoop out the centers into a bowl, leaving a sturdy shell.
- Mash the scooped potato with butter and milk until smooth. Season with salt and pepper.
- Fill each potato shell with the beef mixture, top with mashed potatoes, and sprinkle with cheddar cheese.
- Place filled potatoes on a baking sheet and bake for 10–15 minutes, until cheese is melted and golden.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ground lamb for a more traditional flavor.
- To make it vegetarian, replace the meat with lentils or plant-based crumbles.
- For extra creaminess, mix sour cream into the mashed potatoes.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Category: Main Course
- Method: Baked
- Cuisine: British