Description
Shepherd’s Pie Stuffed Baked Potatoes transform classic shepherd’s pie into a hearty and easy dinner by stuffing fluffy baked potatoes with savory ground beef, mixed vegetables, and melted cheddar cheese. This comforting meal is perfect for a satisfying family dinner.
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
- 1½ 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 Potatoes: Preheat the oven to 400°F. Bake 4 baking potatoes for about 1 hour or until tender when pierced with a fork. Alternatively, microwave the potatoes for 10 minutes, rotating after 5 minutes.
- Cook Filling: While the potatoes bake, heat a skillet over medium heat. Add 1 pound lean ground beef, ½ cup chopped onion, 1 crushed garlic clove, and a pinch of salt and pepper. Cook, breaking up the meat, until browned. Drain excess grease.
- Add Sauce and Vegetables: Stir in 6 oz. tomato paste, ¼ cup Worcestershire sauce, and 1½ cups beef broth. Add 2 cups frozen mixed vegetables, bring to a simmer, and cook until the mixture thickens slightly. Season with salt and pepper to taste.
- Prepare Potatoes for Stuffing: Cut a deep slit lengthwise along each potato, then cut another perpendicular slit to form an “X.” Squeeze the sides gently to open the potato and place them upright in a glass baking dish.
- Stuff and Top: Spoon the beef and vegetable filling evenly into the opened potatoes. Sprinkle 1 cup shredded cheddar cheese over each stuffed potato.
- Melt Cheese: Return the potatoes to the 400°F oven for about 5 minutes or place under the broiler for 2 to 3 minutes until the cheese melts and turns lightly browned.
Notes
- Use russet potatoes for a fluffy interior that holds the filling well.
- For a quicker option, microwave the potatoes to speed up baking time.
- You can substitute ground turkey or chicken for a leaner filling.
- Frozen mixed vegetables can be replaced with fresh diced carrots, peas, corn, and green beans if desired.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Use a sharp cheddar cheese for a rich, flavorful topping.
- Leftover filling can be refrigerated for up to 3 days and repurposed for other meals.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
