Shepherd’s Pie Baked Potatoes
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Unrated
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
514 kcal
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Course
Main Course
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Cuisine
American
Shepherd’s Pie Baked Potatoes
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Dinners don’t get much easier than hearty Shepherd’s Pie Baked Potatoes filled with savory beef & veggies with a cheesy topping - delicious!
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Ingredients
- 4 russet potato
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 1 small yellow onion peeled and diced
- 4 cloves garlic minced
- 1 tablespoon parsley chopped (plus more for garnish, fresh
- 5 prigs thyme leaves removed and chopped, fresh
- 1 pound ground beef extra lean
- ½ teaspoon salt
- 1 cup beef broth low-sodium
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup pea thawed, frozen
- 1 cup carrot thawed, frozen
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees F. Poke some holes on both sides of each potato with a fork and brush them with oil. Place the potatoes on a baking sheet and bake for 45 minutes or until fork tender.
- Remove the potatoes from the oven and allow them to cool slightly before carefully cutting each one in half. Use a fork to fluff the inside of each potato, but leave a solid wall about ¼ inch thick all around.
- Melt the butter in a large skillet over medium heat. Once melted, add the onion, garlic, parsley, and thyme. Cook for 5 minutes, stirring frequently.
- Add the ground beef and salt to the skillet. Cook until the beef is no longer pink, breaking up the meat as it cooks.
- Pour in the beef broth, ketchup, and Worcestershire and bring to a simmer. Reduce the heat to medium-low and allow the sauce to cook down and thicken. Once all the liquid is absorbed, stir in the peas and carrots and cook until the veggies are warmed through.
- Spoon as much filling as you can on top of each potato, and then sprinkle 2 tablespoons of cheese over each potato.
- Turn the oven to broil and cook until the cheese is melted. Garnish with freshly chopped parsley before serving warm.
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Nutrition Information
Show Details
Serving
2potato halves
Calories
514kcal
(26%)
Carbohydrates
51g
(17%)
Protein
38g
(76%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
883mg
(37%)
Potassium
1618mg
(34%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3915IU
(78%)
Vitamin C
23mg
(26%)
Calcium
213mg
(21%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 2potato halves | |
| Calories | 514kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 38g | 76% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 883mg | 37% |
| Potassium | 1618mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3915IU | 78% |
| Vitamin C | 23mg | 26% |
| Calcium | 213mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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