Ingredients:
4 large russet potatoes
1 lb ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 tablespoon tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons butter
1/4 cup milk
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Bake the Potatoes:
Wash and dry the potatoes. Prick each potato a few times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Prepare the Shepherd’s Pie Filling:
While the potatoes are baking, heat a large skillet over medium-high heat. Add the ground beef or lamb and cook until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir in the tomato paste and cook for 1-2 minutes.
Add the frozen mixed vegetables, beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for about 10 minutes, until the mixture thickens slightly. Remove from heat.
Prepare the Mashed Potato Topping:
Once the potatoes are done baking, let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a small border around the edges to maintain the potato shape.
Add butter, milk, salt, and pepper to the potato flesh and mash until smooth and creamy. Set aside.
Assemble the Baked Potatoes:
Place the potato halves on a baking sheet.
Fill each potato half with the shepherd’s pie filling.
Top with a generous amount of mashed potatoes, spreading evenly over the filling.
Sprinkle shredded cheddar cheese on top of each potato.
Bake:
Return the filled potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve