SHEPHERD’S PIE STUFFED BAKED POTATOES DINNER
It’s been years since I had shepherd’s pie. I remember eating it as a little girl but now that I think about it, I don’t think I have made it since being married and having kids of my own.
Which is a shame really because shepherd’s pie is so flavorful, warm, and comforting. Throw the meat filling on top of a soft baked potato with some cheese, and you basically have the world’s best comfort food.
The best thing about this recipe is that if you needed to, you can make the shepherd’s pie filling ahead of time and let it warm in the slow cooker until you need it.
If it get’s too thick simply add some additional water or beef broth.
Or, just make the shepherd’s pie filling as the potatoes cook in the oven. You know, cause potatoes take about an hour to cook, so you’ll have plenty of time to make the meat topping and let it simmer.
Adapted From : togetherasfamily.com
Ingredients
Which is a shame really because shepherd’s pie is so flavorful, warm, and comforting. Throw the meat filling on top of a soft baked potato with some cheese, and you basically have the world’s best comfort food.
The best thing about this recipe is that if you needed to, you can make the shepherd’s pie filling ahead of time and let it warm in the slow cooker until you need it.
If it get’s too thick simply add some additional water or beef broth.
Or, just make the shepherd’s pie filling as the potatoes cook in the oven. You know, cause potatoes take about an hour to cook, so you’ll have plenty of time to make the meat topping and let it simmer.
Adapted From : togetherasfamily.com
Ingredients
- 1 garlic clove crushed or minced
- ½ cup chopped onion (about 1 medium onion)
- 1 1/2 cups beef broth
- ¾ cup tomato paste one 6-ounce can
- 1 cup shredded cheddar cheese about 4 oz.
- 1 pound lean ground beef
- 2 cups frozen mixed vegetables thawed (carrots, peas, corn, and green beans)
- 4 baking potatoes
- ¼ cup Worcestershire sauce
Instructions
Number One, Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.
Number Two, While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.
Number Three, Stir in the tomato paste, Worcestershire sauce, and beef broth.
Number Four, Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.
Number Five, Cut a slit down the length of one potato then another one perpendicular to make an “x”. Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.
Number Six, Spoon the filling into the potatoes and top with shredded cheese.
Number Seven, Return to a 400°F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.
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