Shepherd’s Pie Loaded Baked Potatoes
A fun and easy twist on a traditional Shepherd's Casserole!
Servings: 4
Ingredients
BAKED POTATOES & MASH:
- 4-6 lg. russet or sweet potatoes scrubbed clean
- 1/4-1/2 c. whole milk
- 3 T. unsalted butter
- 1/2 tsp. salt
FILLING:
- 1 T. olive oil
- 1/2 med. onion diced
- 1 lg. clove garlic minced
- 1 lb. ground beef or lamb
- 2 T. all-purpose flour
- 1 c. beef broth
- 1 (6 oz.) can Hunts tomato paste
- 1 T. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 c. frozen vegetables
Instructions
- Preheat the oven to 400 degrees.
BAKED POTATOES & MASH:
- Prick cleaned potatoes with a fork. Rub each potato with olive oil and sprinkle with salt and pepper. Wrap each potato in foil and bake on a baking sheet for about 1 hour or until done. (Insert a sharp knife to make sure they are done.) Or you can cook seasoned potatoes in the microwave (without foil) for about 10 minutes, rotating after 5 minutes.
- Carefully cut the tops off the potatoes and scoop the insides into a bowl, leaving a 1/4-inch wall around the skin. Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip; set aside.
FILLING:
- In a large skillet, heat the oil over medium-high heat. Add the onions and garlic, sauté until translucent. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through. Drain excess grease.
- Sprinkle the flour over the beef; stir to combine, until no longer white. Add the beef broth, tomato paste, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened. Remove from the heat.
- Fill each potato with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture. (You may have leftover mashed potatoes.)
- Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown. (I broiled the tops the last minute or two.) Enjoy!
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