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Shepherd’s Pie Baked Potatoes
Dinners don’t get much easier than hearty Shepherd’s Pie Baked Potatoes filled with savory beef & veggies with a cheesy topping - delicious!
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.