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:
- 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.
- 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.
- 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.
- Add butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and adjust salt or pepper. Set aside.
- Cook and crumble ground beef over medium heat. Drain excess grease and sprinkle with flour. Stir and cook for 1 minute.
- 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.
- 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.
- 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.
- 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! 🥔🍴✨