Shepherd’s Pie Baked Potatoes

Name: Shepherd’s Pie Baked Potatoes
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 4 Russet potatoes; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 small yellow onion; 4 cloves garlic; 1 tablespoon fresh parsley; 5 prigs fresh thyme; 1 pound extra lean ground beef; ½ teaspoon salt; 1 cup low-sodium beef broth; ¼ cup ketchup; 1 tablespoon Worcestershire sauce; 1 cup frozen peas and carrots; 1 cup mozzarella cheese

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Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings
4
Calories
514 kcal
Course
Main Course
Cuisine
American

Shepherd’s Pie Baked Potatoes

Finn Ferguson

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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

Servings

4 Russet potatoes
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small yellow onion peeled and diced
4 cloves garlic minced
1 tablespoon fresh parsley chopped (plus more for garnish)
5 prigs fresh thyme leaves removed and chopped
1 pound extra lean ground beef
½ teaspoon salt
1 cup low-sodium beef broth
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 cup frozen peas and carrots thawed
1 cup mozzarella cheese shredded

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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

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Serving 2potato halves Calories 514kcal (26%) Carbohydrates 51g (17%) Protein 38g (76%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 107mg (36%) Sodium 883mg (37%) Potassium 1618mg (46%) 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%