Ingredients:
- 4 large russet potatoes
- 1 lb ground lamb or beef
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 cup beef broth
- 1 cup mashed potatoes (prepared separately)
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat the oven to 400°F (200°C). Wash the russet potatoes, then poke holes in them with a fork. Bake directly on the oven rack for about 45-60 minutes, or until tender.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent (about 3-4 minutes).
- Add the ground lamb or beef to the skillet, cooking until browned. Drain any excess fat.
- Stir in the frozen mixed vegetables, Worcestershire sauce, beef broth, salt, and pepper. Simmer for about 5-7 minutes, or until the vegetables are tender.
- Once the baked potatoes are done, carefully slice them in half lengthwise and scoop out some of the flesh to create a pocket.
- Fill each potato half with the meat and vegetable mixture, then top with a generous scoop of mashed potatoes.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown.
- Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 90 minutes
Kcal: 400 kcal per stuffed potato | Servings: 4
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