Shepherd’s Pie Baked Potatoes

The recipe Sunday was shepherd’s pie baked potatoes — baked potatoes split open and topped with a ground-beef-and-vegetable-and-gravy filling. The shepherd’s pie disassembled.

The recipe is below.

Shepherd’s Pie Baked Potatoes

Prep Time: 15 min | Cook Time: 1 hr | Total Time: 1 hr 15 min | Servings: 4

Ingredients

• 4 medium russet potatoes, scrubbed
• 1 lb ground beef (80/20)
• 1/2 cup yellow onion, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1/4 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Instructions

1. Bake the potatoes. Preheat your oven to 400°F. Pierce each potato several times with a fork, place directly on the oven rack, and bake for 50–60 minutes until a knife slides in easily. Remove and let cool slightly.
2. Brown the beef. While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking the meat up, until browned and cooked through, about 7–8 minutes. Drain excess fat.
3. Build the filling. Stir tomato paste, Worcestershire sauce, garlic powder, salt, and pepper into the skillet. Add the frozen mixed vegetables and cook 3–4 minutes until vegetables are heated through and the mixture is fragrant.
4. Open the potatoes. Slice each baked potato lengthwise down the center and press the ends gently to open. Add 1/2 tablespoon of butter to each potato and fluff the inside lightly with a fork.
5. Load and serve. Spoon the shepherd’s pie filling generously over each potato. Top with shredded cheddar cheese and a dollop of sour cream if using. Serve immediately.

Nutrition (per serving)

Calories: 490 | Protein: 28g | Fat: 18g | Carbs: 52g | Fiber: 5g | Sodium: 520mg