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