Sure, here’s a recipe for Shepherd’s Pie Loaded Baked Potatoes:
Ingredients:
- 4 large baking potatoes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound ground beef or lamb
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake the Potatoes: Scrub the baking potatoes clean and prick them several times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender.
- Prepare the Filling: While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Cook the Meat: Add the ground beef or lamb to the skillet with the vegetables. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Season the Filling: Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2-3 minutes.
- Add Liquid and Peas: Pour in the beef or vegetable broth and add the frozen peas. Bring the mixture to a simmer and cook for 5-7 minutes, or until the liquid has reduced slightly. Remove from heat.
- Assemble the Loaded Potatoes: Once the potatoes are baked, carefully slice each one open lengthwise and fluff the insides with a fork. Spoon the meat and vegetable mixture evenly over each potato.
- Top with Cheese: Sprinkle shredded cheddar cheese over the top of each potato.
- Final Bake: Place the loaded potatoes back in the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the potatoes from the oven and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
This recipe combines the comforting flavors of Shepherd’s Pie with the convenience and versatility of baked potatoes. Enjoy!
