Description
This Shepherd’s Pie Stuffed Baked Potatoes recipe combines the comforting flavors of traditional shepherd’s pie with the convenience of baked potatoes. Tender ground beef simmered with onions, garlic, tomato paste, Worcestershire sauce, and beef broth is mixed with thawed frozen mixed vegetables, then stuffed into fluffy baked potatoes and topped with melted cheddar cheese for a hearty and satisfying meal.
Ingredients
Units
Scale
Potatoes
- 4 baking potatoes
Beef Filling
- 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
- 3/4 cup tomato paste (one 6-ounce can)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables, thawed (carrots, peas, corn, and green beans)
Topping
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake the Potatoes. Preheat the oven to 400°F. Bake the potatoes for about an hour or until they can be easily pierced with a fork. Alternatively, microwave the potatoes for about 10 minutes, turning them 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, breaking up the meat, until browned. Drain excess grease from the pan.
- Simmer the Filling. Stir in the tomato paste, Worcestershire sauce, and beef broth into the beef mixture. Add the thawed mixed vegetables, bring to a simmer, and cook until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
- Prepare the Potatoes for Stuffing. When potatoes are done, cut a slit lengthwise, then another perpendicular to form an “X.” Squeeze the sides to open the potato and place each in a glass baking dish.
- Stuff and Top. Spoon the beef and vegetable filling into each opened potato. Sprinkle the shredded cheddar cheese over the top.
- Melt the Cheese. Return the stuffed potatoes to the 400°F oven for about 5 minutes, or place under the broiler for 2-3 minutes, until the cheese is melted and lightly browned.
Notes
- Potatoes can be baked in the oven or cooked in the microwave to save time.
- Drain excess grease after browning the beef to reduce fat content.
- Feel free to use different combinations of vegetables based on personal preference or availability.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives and use vegetable broth instead of beef broth.
- Leftovers can be refrigerated and reheated in the oven or microwave for convenience.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 564
- Sugar: 10g
- Sodium: 1195mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 99mg
