Experience a delightful twist on a classic with our Shepherd’s Pie Baked Potato—a cozy and flavorful combination of hearty shepherd’s pie filling nestled within a perfectly baked potato. This comforting dish brings together the best of both worlds, offering the creamy goodness of a baked potato with the savory, seasoned blend of ground meat, vegetables, and rich gravy. Prepare to enjoy a satisfying meal that’s both comforting and creative.
Ingredients You’ll Need:
For the Shepherd’s Pie Filling:
- 1 pound ground lamb or beef
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
For the Baked Potatoes:
- Russet potatoes (1 per serving)
- Olive oil
- Salt
For Topping:
- Mashed potatoes (optional)
Preparation Steps:
For the Shepherd’s Pie Filling:
- In a skillet, brown ground lamb or beef over medium heat. Drain excess fat.
- Add chopped onions, diced carrots, and minced garlic. Sauté until vegetables are tender.
- Stir in tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper.
- Sprinkle flour over the mixture and stir to thicken the filling. Add frozen peas and simmer until the mixture is well combined.
For the Baked Potatoes: 5. Preheat the oven to 400°F (200°C).
- Wash and scrub Russet potatoes. Pat them dry.
- Pierce the potatoes with a fork and rub them with olive oil. Sprinkle with salt.
- Bake the potatoes directly on the oven rack for about 45-60 minutes or until tender.
Assembly: 9. Once the potatoes are baked, cut a slit in the top and fluff the insides with a fork.
- Spoon the Shepherd’s Pie filling generously into each baked potato.
- Optional: Top with a dollop of mashed potatoes for extra creaminess.
- Serve the Shepherd’s Pie Baked Potato warm and enjoy the delicious fusion of flavors.
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