Shepherd's Pie Baked Potato
A comforting dish combining baked russet potatoes with a savory ground lamb filling, topped with melted cheese.
Equipment
- Oven
- Large Skillet
- Baking Sheet
Ingredients
- 4 large Russet Potatoes
- 1 tablespoon Olive Oil
- 1 pound Ground Lamb
- 1 small Onion finely diced
- 2 cloves Garlic minced
- 1 cup Carrots finely diced
- 1 cup Frozen Peas
- 2 tablespoons Tomato Paste
- 1 cup Beef Broth
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- Salt and Pepper to taste
- 1 cup Shredded Cheddar Cheese
- 2 tablespoons Butter
- 2 tablespoons Sour Cream
- 2 tablespoons Chopped Fresh Parsley optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes and pierce each several times with a fork. Rub with olive oil and place on a baking sheet.
- Bake the potatoes for about 50 to 60 minutes until fork-tender and skins are crispy.
- In a large skillet over medium heat, cook the ground lamb until browned. Drain excess fat.
- Add diced onion and minced garlic to the skillet, sautéing until translucent. Stir in diced carrots and frozen peas; cook until softened.
- Mix in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in beef broth and let simmer until thickened.
- Once potatoes are baked, slice them open and fluff the insides with a fork. Mix in butter and sour cream.
- Spoon the shepherd’s pie filling generously into each potato, topped with shredded cheddar cheese.
- Broil the stuffed potatoes for 2 to 3 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C).