Ingredients:
- 4 large baking potatoes
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
- While the potatoes are baking, prepare the shepherd’s pie filling. In a large skillet over medium heat, brown the ground beef or lamb. Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
- When the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork.
- Spoon the shepherd’s pie filling into each potato, then top with shredded cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Drizzle the melted butter over the potatoes and garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 450 kcal | Servings: 4 servings
