Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Baked Potatoes

Savor the delightful combination of crispy baked potatoes filled with a hearty mix of meat and vegetables, crowned with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Ingredients:

• 3 pounds Yukon gold or Russet potatoes (about 8 large potatoes)
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt (divided, adjust to taste)
• ¼ cup butter (room temperature)
• ¼ cup milk
• ½ teaspoon freshly ground pepper (adjust to taste)
• 2 cups freshly shredded cheddar cheese (divided)

• 2 pounds ground beef
• 3 tablespoons all-purpose flour
• 1 small yellow onion (diced into ¼-inch pieces, about ¾ cup)
• 3 medium carrots (diced into ¼″ pieces, about 1 cup)
• 4 large cloves of garlic (minced)
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper (adjust to taste)
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 14 ounces petite diced tomatoes
• 1-2 tablespoons Worcestershire Sauce
• ¼ cup water or beef broth (only as needed)
• ½ cup frozen peas
• 1 tablespoon fresh Italian parsley (for serving)

Instructions:

1. Preheat the oven to 400°F. Scrub, rinse, and dry the potatoes. Poke holes in each potato with a fork and place them on a baking sheet.
2. Drizzle each potato with oil, sprinkle with salt, and rub to coat. Bake for about an hour until fork-tender, crisp on the outside, and tender inside.
3. Slice off the top of each potato and scoop out most of the center, leaving a thin wall. Place the removed potato portions in a bowl.
4. Add butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and adjust salt or pepper. Set aside.

1. Cook and crumble ground beef over medium heat. Drain excess grease and sprinkle with flour. Stir and cook for 1 minute.
2. Add onions and carrots. Cook for 2-3 minutes, then add garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until onions are soft.
3. Add tomatoes and Worcestershire sauce. Stir and cook for a couple of minutes. If dry, add a splash of water or broth along with peas.
4. Taste and adjust salt and pepper. Spoon beef into potatoes, top with mashed potatoes, sprinkle remaining cheese, and bake for 10 minutes until cheese melts and edges brown.
5. Sprinkle with parsley before serving.

Notes:

If using smaller potatoes, you may have more than 8; adjust quantities accordingly. Yukon gold potatoes work well and may yield 12-14 smaller stuffed potatoes with about 3 pounds of potatoes.

Nutrition:

Calories: 583kcal, Carbohydrates: 42g, Protein: 35g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 1155mg, Potassium: 1403mg, Fiber: 6g, Sugar: 6g, Vitamin A: 4521IU, Vitamin C: 45mg, Calcium: 282mg, Iron: 5mg

Elevate your dining experience with these Shepherd’s Pie Baked Potatoes, a perfect fusion of textures and flavors! 🥔🍴✨