Description
Shepherd’s Pie Stuffed Baked Potatoes transform classic comfort food into a hearty and easy dinner. Fluffy baked potatoes are generously filled with savory ground beef, a medley of mixed vegetables, and topped with melted cheddar cheese for a satisfying meal.
Ingredients
Scale
Potatoes
- 4 baking potatoes, scrubbed clean
Filling
- 1 pound lean ground beef
- ½ cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- Salt and pepper, to taste
- 6 oz. tomato paste (¾ cup)
- ¼ cup Worcestershire sauce
- 1 ½ cups beef broth
- 2 cups frozen mixed vegetables (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. Place the 4 scrubbed baking potatoes on a baking sheet and bake for about 1 hour or until you can easily pierce them with a fork. Alternatively, microwave the potatoes for about 10 minutes, rotating after 5 minutes, until tender.
- Cook the filling: While the potatoes bake, heat a skillet over medium heat. Add 1 pound lean ground beef, ½ cup chopped onion, 1 minced garlic clove, and a pinch of salt and pepper. Cook, breaking up the meat, until browned and cooked through. Drain any excess grease.
- Add the sauce: Stir in 6 oz. tomato paste, ¼ cup Worcestershire sauce, and 1 ½ cups beef broth, mixing well to combine.
- Simmer with vegetables: Add 2 cups frozen mixed vegetables to the skillet. Bring the mixture to a simmer and cook until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
- Prepare the potatoes: Once baked, cut a slit lengthwise down each potato, then another perpendicular to form an “X.” Squeeze the sides to open them up and transfer to a glass baking dish. Repeat with all potatoes.
- Stuff and top: Spoon the beef and vegetable filling into each opened potato. Sprinkle ¼ cup shredded cheddar cheese on top of each stuffed potato, totaling 1 cup of cheese.
- Melt the cheese: Return the dish to the 400°F oven for about 5 minutes, or place under the broiler for 2 to 3 minutes, until the cheese is melted and lightly browned.
Notes
- For a quicker option, microwave potatoes instead of baking.
- You can substitute ground turkey or chicken for a leaner filling.
- Add herbs like thyme or rosemary for extra flavor.
- Use low-sodium beef broth to reduce salt content if desired.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed potato (about 300 grams)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
