Shepard’s Pie Baked Potato

Shepard’s Pie Baked Potato Recipe

Ingredients

For the Potatoes:

• 4 russet potatoes, scrubbed clean and dried
• 1 tablespoon olive oil
• 1½ teaspoons kosher salt, divided
• 3 tablespoons unsalted butter
• ¼ cup warm heavy cream (60 mL)
• ½ teaspoon freshly ground black pepper
• ½ cup shredded cheddar cheese (50 g)
• ¼ cup thinly sliced fresh chives (10 g)

For the Beef Filling:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb (455 g) ground beef or ground lamb
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 teaspoons Worcestershire sauce
• 1 tablespoon tomato paste
• ½ cup beef stock (120 mL)
• 1 can carrots, drained
• 1 can peas, drained

Preparation:

1. Prepare the Oven and Potatoes:

• Position one oven rack at the top and another in the center. Preheat the oven to 400°F (200°C).
• Place potatoes on a baking sheet. Poke each a few times with a fork, brush with olive oil, and sprinkle with ½ teaspoon salt.
• Bake on the center rack for 45–50 minutes or until tender. Remove and let cool. Lower oven to 350°F (180°C).

1. Make the Beef Filling:

• In a large skillet over medium heat, warm the olive oil. Add onions and cook until translucent, about 5 minutes.
• Add garlic and cook until fragrant, about 2-3 minutes.
• Push the onion and garlic to the side, increase the heat to medium-high, and add the ground meat. Brown for 2-3 minutes undisturbed, then season with 1 teaspoon salt and ½ teaspoon pepper. Stir well.
• Mix in tomato paste and Worcestershire sauce. Add beef stock, carrots, and peas. Simmer over medium heat for 3-5 minutes until the liquid mostly evaporates. Season with remaining salt and pepper. Remove from heat.

1. Prepare Potatoes for Filling:

• Once cool, halve potatoes lengthwise. Scoop out the insides, leaving skin intact, and transfer to a mixing bowl.
• Add butter, cream, remaining salt, and pepper to the potato flesh. Mix with an electric mixer until fluffy. Stir in cheddar cheese.

1. Assemble and Bake:

• Fill each potato skin with about ¼ cup of beef filling. Top with mashed potatoes, spreading to cover the filling.
• Create ridges with a fork and bake on the center rack for 10–15 minutes until cheese melts.
• Move to top rack and broil for 1-2 minutes until crispy. Watch closely to avoid burning.

1. Serve:

• Garnish baked potatoes with sliced chives. Serve warm and enjoy!

This detailed approach brings out the flavors and textures in each layer of the Shepard’s Pie Baked Potatoes, making for a hearty and delicious meal.