Description
Shepherd’s pie baked potatoes bring comfort right to your plate, blending classic British flavors with a creative twist. Creamy mashed potatoes stuffed with savory ground lamb and topped with golden cheese make this dish a hearty meal that feels like a warm hug from your favorite kitchen.
Ingredients
Scale
Main Ingredients:
- 8 Baked russet potatoes
- 1 lb Ground turkey
- 2 cups Cheddar cheese, shredded
Supporting Ingredients:
- 1 Onion, finely chopped
- 2 Cloves garlic, chopped or grated
- 1 Cup baby carrots, diced
Seasoning and Liquids:
- 1 Teaspoon salt
- 0.5 Teaspoon black pepper
- 0.25 Cup flour
- 2 Tablespoons tomato paste
- 0.5 Cup frozen peas
- 0.5 Cup frozen corn
- 0.25 Teaspoon dried oregano
- 0.25 Teaspoon dried thyme
- 2.5 Cups beef broth, low sodium
- 2 Teaspoons Worcestershire sauce
Instructions
- Thoroughly scrub russet potatoes under running water. Pierce each potato multiple times with a fork. Wrap individually in aluminum foil and bake at 425 degrees F for 60 minutes.
- Heat a large skillet over medium-high heat. Add 1 lb ground turkey, 1 finely chopped onion, 2 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, and 1 cup diced baby carrots. Cook for 8-10 minutes, breaking meat into small crumbles and ensuring carrots soften.
- Drain excess fat from the skillet. Sprinkle ¼ cup flour over the meat mixture and stir constantly for 60 seconds to prevent burning.
- Pour 2 ½ cups low-sodium beef broth into the skillet. Add 2 tbsp tomato paste, 2 tsp Worcestershire sauce, ¼ tsp dried oregano, and ¼ tsp dried thyme. Simmer at medium heat for 22-25 minutes, stirring occasionally.
- Stir ½ cup frozen peas and ½ cup frozen corn into the meat mixture. Reduce heat to low and cook for 6 minutes.
- Cut open each baked potato lengthwise. Gently separate the inner potato flesh to create a hollow center. Spoon meat filling into each potato cavity.
- Sprinkle 2 cups shredded cheddar cheese over filled potatoes. Return to 425 degrees F oven and bake for 6 minutes until cheese melts completely.
Notes
- Potato selection matters, so choose medium-sized russet potatoes with smooth, firm skin for the best texture and even baking.
- When poking potatoes with a fork, press gently but thoroughly to allow steam to escape during baking and prevent potential potato explosions.
- Draining meat completely ensures a less greasy filling and helps the sauce stick better to the meat and vegetables.
- Letting the shepherd’s pie filling simmer allows the flavors to develop and blend, creating a more rich and satisfying taste profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 423 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 70 mg