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Shepherd’s Pie Stuffed Baked Potatoes

By Kelsey

on Jan 09, 2024

Protein, veggies and complex carbs make this Shepherd’s Pie Stuffed Baked Potatoes the perfect addition to the weeknight menu round up. When January hits everyone feels they need to turn every meal into a salad. I totally understand wanting to increase your veggie intake after the holiday season but sometimes you just don’t want a salad. With the new year and new intentions and such I thought no better way than to start off with a delicious veggie filled dinner. Meat, veggies, potatoes but not in the heavy over the top way. This Shepherds Pie Stuffed Baked Potato gives you all the perfection of a traditional Shepherds Pie but stuffed into a potato shell, essentially the best of both worlds.  The recipe starts like any wonderful baked potato should, covered in oil and salt punctured with a fork and cooked in the oven for an hour.  When the potatoes are cooking is the perfect time to grab your trusty cast iron skillet and cook your ground beef making sure to crumble while cooking. Next you cook the veggies all together and mix the ground beef back into the veggies. By this time the potatoes should be cooked through, if you are unsure you should be able to easily stick a fork through the potatoes. Slice the potatoes down the middle and scrape most of the insides out. Place the potato insides into a separate bowl and mix with milk and butter. You will now have a lovely bowl for your veggie and ground beef mixture to snuggle up in. Top with the mashed potatoes and enjoy the best dinner around.

• If you have a few more potatoes that you are not using in this recipe but want another morning addition, toss them in the oven to cook for the house and then lave them on the counter to cool. Once they are cool you can toss them in the fridge, now when you want quick breakfast potatoes or need some to cook up with dinner the are ready to go.

I love a Shepherds Pie in any form, the way to my heart is obviously through my tummy:

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Shepherd’s Pie Stuffed Baked Potatoes

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• Author: Kelsey

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Description

These Shepherd’s Pie Stuffed Baked Potatoes are a delicious, healthy and hearty dinner!

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Ingredients

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• 6–8 russet potatoes (depending on size)
• Oil spray
• salt
• 1 tsp garlic powder
• 1lb ground beef
• 1 tsp salt
• 1/4 tsp pepper
• 1 onion, diced
• 2 cups chopped carrots
• 2 cup asparagus, chopped
• 2 tbsp butter
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 1/4 cup red wine
• 2 tbsp butter
• 1/4 cup milk
• Salt to taste

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Instructions

• Preheat oven to 400 degrees. Clean potatoes and place on a baking sheet.  Spray with oil spray then sprinkle with some salt. Bake for 1 hour until potatoes are fork tender.
• While potatoes cook, work on the filling.  In a skillet over medium heat, cook the ground beef, crumble up while cooking and add 1 teaspoon of salt and ¼ tsp pepper. Once cooked, scoop onto paper towel lined plate and set aside. 
• In the same skillet add 2 tablespoons of butter, diced onion, carrots and asparagus and  cook for around 5-8 minutes stirring often. You want the onion to be wilted and the asparagus to be softening. 
• Once the veggies are cooked through, add the ground beef back to the skillet, mix all together and add the beef broth, bring to an almost boil and then add the tomato paste and garlic powder. Whisk the tomato paste into the mixture and let cook for another 2 minutes to thicken then add the red wine.  
• Mix all together a bit more and season with more salt and pepper if it needs it. 
• Once the potatoes are done, slice them each down the middle and open then, scooping out about ⅓ of the inside.
• Place the potato flesh into a bowl and add 2 tbsp of butter and ¼ cup of milk and use a potato masher or whisk to smash them all together until smooth. Season to taste with salt.
• Scoop the shepherd’s pie filling to each potato (overfill them and let some extra go on your plate!).
• Add the mashed potatoes to a piping bag or just just a spoon and top the filling with the mashed potatoes.
• Enjoy!