Ingredients:
For the Potatoes:
- 4 russet potatoes, scrubbed clean and patted dry
- 1 tablespoon olive oil
- 1 ½ teaspoons kosher salt, divided
- 3 tablespoons unsalted butter, melted
- ¼ cup heavy cream (60 mL), warm
- ½ teaspoon freshly ground black pepper
- ½ cup shredded cheddar cheese (50 g)
- ¼ cup fresh chives (10 g), thinly sliced
For the Beef Filling:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef (455 g) or ground lamb
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- ½ cup beef stock (120 mL)
- 1 can (15 oz) carrots, drained
- 1 can (15 oz) peas, drained
Preparation:
Transform your dinner with this Shepherd’s Pie Baked Potato recipe, a delicious twist on classic comfort food. Perfect for cozy nights, this dish combines creamy mashed potatoes with a savory beef filling, all baked to golden perfection. Follow these simple steps to create a meal that’s sure to impress!
- Preheat the Oven: Set one rack at the top and one in the center. Preheat to 400°F (200°C).
- Prepare the Potatoes: Poke potatoes with a fork, brush with olive oil, and sprinkle with ½ teaspoon salt. Bake on the center rack for 45–50 minutes until tender. Reduce oven to 350°F (180°C).
- Make the Beef Filling: Sauté onion until translucent, add garlic, then brown the beef. Season with salt, pepper, Worcestershire sauce, and tomato paste. Add stock, carrots, and peas. Simmer until thickened.
- Mash the Potatoes: Scoop out potato flesh, mix with butter, cream, salt, pepper, and cheese until fluffy.
- Assemble: Fill potato skins with beef mixture, top with mashed potatoes, and create ridges with a fork.
- Bake and Broil: Bake for 10–15 minutes, then broil for 1–2 minutes until crispy. Garnish with chives and serve warm.
This Shepherd’s Pie Baked Potato is a hearty, satisfying meal that’s perfect for any occasion. Enjoy the rich flavors and comforting textures of this creative dish!
