Description
A delightful twist on traditional shepherd’s pie packed into a baked potato, filled with seasoned beef, vibrant vegetables, and creamy mashed potatoes, topped with melted cheese.
Ingredients
Scale
- 4 large baking potatoes (Russets)
- 1 pound ground beef
- 1 onion, chopped
- 2 cups mixed vegetables (frozen peas and carrots)
- 2 cups beef broth
- 2 cups mashed potatoes
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the baking potatoes with a fork, rub them with olive oil, and bake for 45-60 minutes.
- Sauté the chopped onion in a skillet until translucent, then add the ground beef and cook until browned.
- Stir in the mixed vegetables and beef broth, season with salt and pepper, and let it thicken.
- Slice the baked potatoes in half, scoop out some flesh, and fill with the beef mixture.
- Top each stuffed potato with creamy mashed potatoes and sprinkle shredded cheese over the top.
- Return the potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted.
- Serve warm.
Notes
Make-ahead tips: Prepare the beef filling a day in advance for quicker baking. Cooking alternatives include air frying for crisp potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg