From Humble, Hearty Beginnings to Your Dinner Table.
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As one of the most satisfying meals you could ever try, these taters are topped with tender ground beef, glistening veggies, melted cheese, and a medley of yummy herbs. Originally made in the UK and Ireland for farmers and laborers, Shepherd’s Pie comes from humble beginnings, and this version takes it to a new level. It’s a family-friendly dish that will leave everyone feeling warm in the belly and heart.
Ideal for a cozy night in, this recipe offers a great opportunity to bake those pantry potatoes that are ready to be used. There’s a little something in it for everyone, and the topping possibilities are plentiful. You can keep it classic, or mix it up by incorporating more veggies or more meat depending on your preference. Basically, the baked potato becomes the fluffy, buttery crust for any savory filling you fancy!
Are Shepherd’s Pie Baked Potatoes Healthy?
As you can see, this recipe is best for omnivores looking to diversify their palates. Overall, it has a good balance of protein and fiber, but as always I recommend using the freshest organic ingredients possible to get the most nutrients out of your meal. With 37 grams of protein per serving, this meal is both fulfilling and fun to eat. It’s also high in potassium, which is great for cellular health and many of the body’s functions.
If you’d like to make the recipe gluten-free, consider using oat or cassava flour instead of all-purpose.
What if You Used Sweet Potatoes?
In the spirit of experimentation, you could approach this recipe with a sweet tooth and bake sweet potatoes instead of russet. This would create a whole new dimension of flavor by combining two of the yummiest pies out there: Shepherd’s and Sweet Potato. While this would be a great fusion of UK and southern US cultures, it’s also a fun opportunity to get creative with classic pies and try something totally new.
INGREDIENTS
- 6 medium russet potatoes
- 1 1/2 pounds lean ground beef
- 1/2 cup onion, chopped
- 2 carrots, chopped small
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 1/2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1 cup shredded sharp cheddar cheese
- Butter
INSTRUCTIONS
Prep
Prepare and bake seasoned potatoes.
Cook
Brown meat with veggies, thicken with flour and broth.
Assemble
Fill potatoes with meat mixture, top with cheese.
Devour!
FAQs & Tips
You are more than welcome to bake the potato and make the filling ahead of time; just make sure to store them each in separate containers and assemble when ready to reheat. Once ready to serve, stuff the potato skins and bake for 20-25 minutes at 400 degrees F.
Already made leftovers can be stored in a fridge-safe container for up to 3 days. I wouldn’t recommend freezing it, as this dish is best served fresh or within a day or two of preparation.
Really? Really. To ensure thorough cooking, pierce the potato skins with a fork about 5-6 times. If you’d like them to be softer and more moist, consider wrapping them in foil before baking. When doing this, it’s a good idea to butter the inside face of the foil before wrapping the potatoes up to keep the bake even. If you’re craving a crispier crust, consider lightly coating the potatoes in cornstarch or tapioca flour.
Some of the most classic toppings for baked potatoes, which go well with this recipe too, are: sour cream, chives, or extra cheese. Some people also enjoy bacon bits, for an extra boost of meat.
To try something new, I suggest getting creative and topping your taters with coleslaw or avocado; a burst of fresh greens that will add more flavor and texture.
Serving Suggestions
While these taters are great on their own, you could try pairing them with these culinary complements…
For a side, choose something light and green like Roasted Brussels Sprouts or a German Cucumber Salad. Either of these will balance out the heartiness of the potatoes in a delightful way.
For a dessert that keeps the pie party going, try Pecan Pie Paleo Cookies – another yummy spin on a classic favorite pie.
Shepherd’s Pie Baked Potatoes
Ingredients
- 6 medium russet potatoes
- 1 1/2 pounds lean ground beef
- 1/2 cup onion chopped
- 2 carrots chopped small
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 1/2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1 cup shredded sharp cheddar cheese
- Butter
Instructions
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Preheat the oven to 400 degrees F. Prepare potatoes for baking by rubbing with butter, seasoning with salt and pepper, wrapping in foil, and piercing with a fork.
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Bake the potatoes on a baking sheet for about 1 hour or until tender.
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In a skillet, cook ground beef, onion, carrots, and garlic with salt and pepper until meat is browned and vegetables are softened. Drain excess grease.
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Stir in flour, then add tomato paste, broth, Worcestershire sauce, oregano, and thyme. Simmer until thickened and carrots are tender.
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Add corn and peas to the mixture, simmer until heated through, and adjust seasoning if necessary.
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To serve, open baked potatoes, fill with meat mixture, and top with shredded cheese.
Nutrition
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