Description
Shepherd’s Pie Stuffed Baked Potatoes transform classic comfort food into a hearty and satisfying dinner. Fluffy baked potatoes are filled with a savory mixture of ground beef, vegetables, and tomato paste, then topped with melted cheddar cheese for an easy and delicious meal.
Ingredients
Scale
Potatoes
- 4 baking potatoes, scrubbed clean
Beef Filling
- 1 pound lean ground beef
- ½ cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- Salt and pepper to taste
- 6 oz. tomato paste (3/4 cup)
- ¼ cup Worcestershire sauce
- 1 ½ cups beef broth
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
Topping
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake Potatoes: Preheat the oven to 400°F. Bake the potatoes for about 1 hour or until they can be pierced easily with a fork. Alternatively, microwave the potatoes for 10 minutes, rotating after 5 minutes to ensure even cooking.
- Cook Beef Mixture: While the potatoes bake, heat a skillet over medium heat. Add the ground beef, chopped onion, garlic, and a pinch of salt and pepper. Cook while breaking up the meat until browned and cooked through. Drain any excess grease.
- Add Flavorings: Stir in the tomato paste, Worcestershire sauce, and beef broth. Mix well to combine.
- Simmer with Vegetables: Add the frozen mixed vegetables to the skillet. Bring to a simmer and cook until the mixture thickens slightly. Adjust seasoning with salt and pepper as needed.
- Prepare Potatoes: Once potatoes are baked and cool enough to handle, cut a slit lengthwise and a second slit perpendicular to form an “X.” Gently squeeze the sides to open up the potato, then place each potato in a glass baking dish.
- Fill Potatoes: Spoon the beef and vegetable filling into each opened potato.
- Add Cheese and Melt: Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the 400°F oven for 5 minutes or place under the broiler for 2 to 3 minutes until the cheese is melted and lightly browned.
Notes
- Use medium to large baking potatoes like Russets for best results.
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, replace ground beef with lentils or plant-based meat substitute and use vegetable broth instead of beef broth.
- Frozen mixed vegetables with carrots, peas, corn, and green beans add good texture and color.
- Microwaving potatoes will speed up the cooking process but baking provides a fluffier texture.
- Leftover filling can be refrigerated for up to 3 days and used in other dishes like casseroles or pasta sauces.
