Get ready to revolutionize your dinner game with the most incredible comfort food mashup that will make your taste buds dance and your family beg for seconds! Imagine the classic British Shepherd's Pie getting a delicious makeover by being stuffed inside crispy, golden baked potatoes. This isn't just a recipe; it's a culinary adventure that combines the hearty flavors of traditional Shepherd's Pie with the irresistible appeal of loaded baked potatoes. Whether you're looking to impress dinner guests or simply craving a soul-warming meal, these Shepherd's Pie Stuffed Potatoes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: British
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 lb ground lamb or beef
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 cups mashed potatoes
Instructions
- Preheat the oven to 425°F (220°C). Wash the russet potatoes thoroughly and pat them dry.
- Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-50 minutes until they are completely tender when pierced with a fork.
- While potatoes are baking, heat a large skillet over medium-high heat. Add ground lamb or beef and cook until browned, breaking it up with a wooden spoon.
- Add chopped onions and minced garlic to the meat. Sauté until the onions are translucent and soft, about 3-4 minutes.
- Stir in mixed vegetables, Worcestershire sauce, salt, and pepper. Cook for an additional 5 minutes until vegetables are tender.
- Once potatoes are done, remove from oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out the interior, leaving a thin layer of potato to maintain the shell's structure.
- Mash the scooped potato flesh and mix with prepared mashed potatoes, creating a creamy potato mixture.
- Fill each potato skin with the prepared meat mixture, then top with the mashed potato mixture, creating a smooth, peaked surface.
- Return stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Tips
- Choose the Right Potatoes: Use large russet potatoes for the best results. They have the perfect texture and size for stuffing.
- Meat Selection Matters: While the recipe works with both lamb and beef, lamb provides a more authentic Shepherd's Pie flavor.
- Don't Overcrowd the Potato Shells: When scooping out the potato flesh, leave a thin layer to maintain the structural integrity of the skin.
- Season Generously: The Worcestershire sauce is key to adding depth of flavor to the meat mixture.
- Get That Golden Top: For an extra crispy and golden surface, consider broiling the stuffed potatoes for the last 2-3 minutes of cooking.
- Make Ahead Friendly: You can prepare the components in advance and assemble just before baking, making it perfect for meal prep.
- Garnish Options: Fresh chopped parsley, chives, or a sprinkle of grated cheese can add an extra layer of flavor and visual appeal.
- Let Them Rest: Allow the stuffed potatoes to rest for 5 minutes after baking to set the filling and make them easier to serve.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 28g
Fat: 25g
Saturated Fat: 11g
Cholesterol: 90mg
