Shepherd’s Pie Baked Potato

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:

1. 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.
2. 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).
3. Add the ground lamb or beef to the skillet, cooking until browned. Drain any excess fat.
4. 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.
5. Once the baked potatoes are done, carefully slice them in half lengthwise and scoop out some of the flesh to create a pocket.
6. Fill each potato half with the meat and vegetable mixture, then top with a generous scoop of mashed potatoes.
7. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown.
8. 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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