Description
A comforting dish that combines the beloved elements of shepherd’s pie within a baked potato, perfect for sharing and evoking nostalgia.
Ingredients
Scale
- 4 large baking potatoes
- 1 pound ground beef or lamb
- 1 cup mixed vegetables (such as carrots, peas, and corn)
- 1 cup beef broth
- 2 cups mashed potatoes
- Salt and pepper to taste
- Olive oil or butter for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke the baking potatoes with a fork, then drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender.
- Heat a skillet over medium heat and brown the ground beef or lamb.
- Add the mixed vegetables and beef broth to the skillet, cooking until tender. Season with salt and pepper.
- Cut the potatoes in half lengthwise and scoop out some flesh to create space.
- Fill each potato half with the meat and vegetable mixture, then top with mashed potatoes.
- Return to the oven and bake for an additional 15-20 minutes until tops are golden brown.
- Serve hot and enjoy the comfort of your delicious creation!
Notes
Pairs well with a crisp green salad or steamed broccoli. Can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg