Description
Shepherd’s Pie Stuffed Baked Potatoes transform the classic comfort food into a satisfying and easy dinner. Fluffy baked potatoes are filled with savory ground beef, mixed vegetables, tomato paste, and beef broth, then topped with melted cheddar cheese for a hearty and flavorful meal perfect for any night.
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 (3/4 cup)
- ¼ cup Worcestershire sauce
- 1 1/2 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 baking potatoes on a baking sheet and bake for about 1 hour, or until they can be easily pierced with a fork. Alternatively, microwave the potatoes for about 10 minutes, rotating after 5 minutes, until soft.
- Cook the filling. While the potatoes are baking, 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 any excess grease.
- Add the sauce and vegetables. Stir in 6 oz. tomato paste, ¼ cup Worcestershire sauce, and 1 ½ cups beef broth. Add 2 cups frozen mixed vegetables, bring to a simmer, and cook until the mixture thickens slightly. Adjust seasoning with salt and pepper as needed.
- Prepare the potatoes to stuff. Once potatoes are baked and cool enough to handle, cut a slit down the length of each potato, then another perpendicular to create an “x.” Gently squeeze the sides to open them and place them in a glass baking dish.
- Stuff and top the potatoes. Spoon the beef and vegetable filling evenly into each potato. Sprinkle 1 cup shredded cheddar cheese on top of the stuffed potatoes.
- Melt the cheese. Return the stuffed potatoes 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. Serve hot.
Notes
- For faster potato cooking, use the microwave method but finish with a short bake for better texture.
- You can substitute ground turkey or chicken for a leaner filling.
- Use vegetable broth and omit cheese to make this recipe vegetarian-friendly.
- Add herbs like thyme or rosemary to the filling for extra flavor.
- If you prefer a thicker filling, reduce the beef broth slightly during simmering.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
