Shepherd's Pie Baked Potatoes
Ingredients
The Potatoes
-
6
medium
russet or sweet potatoes
The Filling
-
1 ½
pounds
lean ground beef or turkey
-
½
cup
chopped onion
-
2
large
carrots, chopped small (about 1 cup)
-
2
cloves
garlic, minced
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
cup
all-purpose flour
-
2
tablespoons
tomato paste
-
2 ½
cups
low sodium beef or chicken broth
-
1
tablespoon
Worcestershire sauce
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried thyme
-
½
cup
frozen corn kernels
-
½
cup
frozen peas
-
1-2
cups
shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400°F and prepare aluminum foil for the potatoes.
- Rub butter on the foil, sprinkle with salt and pepper, and wrap each potato.
- Pierce the potatoes and bake them for about an hour until tender.
- In a skillet, cook the ground meat, onion, carrots, and garlic until the meat is no longer pink.
- Drain excess grease, then add flour and cook for a minute.
- Stir in tomato paste, broth, Worcestershire sauce, oregano, and thyme, and simmer for 10 minutes.
- Add corn and peas, and season to taste.
- Unwrap the baked potatoes, slice them open, and fill with the meat mixture and cheese.
Nutrition Facts (estimated)
Servings
6
Calories
464
Total fat
13g
Total carbohydrates
51g
Total protein
37g
Sodium
1075mg
Cholesterol
90mg
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