Description
These Shepherd’s Pie Stuffed Baked Potatoes combine the hearty flavors of classic shepherd’s pie with the comforting texture of baked potatoes. Tender ground beef simmers with onions, garlic, tomato paste, Worcestershire sauce, beef broth, and mixed vegetables, then is spooned into crispy baked potatoes and topped with melted cheddar cheese for a delicious, satisfying meal.
Ingredients
Units
Scale
Potatoes
- 4 baking potatoes
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- Salt and pepper, to taste
- 2 cups frozen mixed vegetables, thawed (carrots, peas, corn, and green beans)
Sauce
- 3/4 cup tomato paste (one 6-ounce can)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
Topping
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Bake the potatoes directly on the oven rack for about an hour, or until a fork can easily pierce through the skin and flesh. Alternatively, microwave the potatoes for about 10 minutes, turning them over halfway through.
- Cook the Beef Mixture: While the potatoes cook, heat a skillet over medium heat. Add the ground beef, chopped onion, minced garlic, and a pinch of salt and pepper. Cook the mixture, breaking up the beef with a spoon, until browned and fully cooked. Drain any excess grease.
- Add Sauce Ingredients: Stir in the tomato paste, Worcestershire sauce, and beef broth into the skillet. Mix thoroughly to combine all the flavors.
- Simmer with Vegetables: Add the thawed mixed vegetables to the pan and bring the mixture to a gentle simmer. Let it cook until the sauce thickens slightly, about 5-7 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Prepare Potatoes for Stuffing: When the potatoes are done cooking, cut a slit down the length of each potato, then another slit perpendicular to create an “X” shape on the top. Gently squeeze the ends to open the potato and create space for the filling. Place the prepared potatoes into a glass baking dish.
- Stuff and Top: Spoon the beef and vegetable mixture generously into each potato opening. Sprinkle the shredded cheddar cheese evenly over the top of the stuffed potatoes.
- Melt the Cheese: Return the baking dish to the 400°F oven for about 5 minutes or place under a broiler for 2 to 3 minutes until the cheese is melted and bubbling with a slight golden brown color. Remove and serve hot.
Notes
- You can microwave the potatoes fully if you’re short on time, but baking gives a crisper skin.
- Feel free to use ground turkey or chicken for a lighter version.
- Frozen mixed vegetables can be substituted with fresh diced carrots, peas, corn, and green beans if preferred.
- For a spicier kick, add some chili flakes or a dash of hot sauce to the beef mixture.
- Leftover filling can be refrigerated for up to 3 days and used in other dishes like pasta or as a topping for baked potatoes later.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 564
- Sugar: 10g
- Sodium: 1195mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 99mg
