I’ve got a mouthwatering recipe for you today that I’m just bursting to share. Imagine the comforting goodness of a classic Shepherd’s Pie combined with the satisfying crunch of a baked potato. Sounds amazing, right? Well, get ready to dive into my one-of-a-kind, irresistible Shepherd’s Pie Baked Potato recipe! Trust me, once you’ve tried this, you’ll never look at regular Shepherd’s Pie the same way again.
What makes this recipe extra special is how easy and fun it is to make. Plus, it’s perfect for all you busy folks out there since it’s super quick to whip up! I’ve broken down the whole process into simple, step-by-step instructions, so you can follow along with ease. And don’t worry, I’ll be right here with you, sharing my enthusiasm and offering a helping hand every step of the way.
So, grab your apron, and let’s get started on this scrumptious culinary adventure! Your taste buds will thank you for it. 😍 Happy cooking!
- 4 large potatoes
- 1 lb ground beef
- 2 cups fresh tomatoes, crushed (or substitute with tomato sauce or paste)
- 1 cup carrots, diced
- 1 cup onions, diced
- 3 cloves garlic, minced
- 2 fresh jalapenos, diced (optional)
- 1 cup frozen peas
- 1 sprig fresh rosemary, chopped (or substitute with 1 tsp dried)
- 1 sprig fresh thyme, chopped (or substitute with 1 tsp dried)
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 1 beef bouillon cube, crushed
- 1/2 cup cream cheese
- 1/4 cup butter
- Salt and pepper, to taste
- Dried parsley, for garnish
- 1/4 cup milk, or as needed
- 1 cup shredded cheese (Cheddar, Monterey Jack, or your favorite blend)
- Preheat your oven to 400°F (200°C). Thoroughly clean the potatoes and wrap each one in aluminum foil. Bake them for about 1 hour, or until they are completely soft. Set aside to cool.
- In a large skillet, cook the ground beef over medium heat until it’s halfway browned. Add onions and garlic, and cook until they are translucent. Stir in the carrots and peas, then set aside.
- In a mortar and pestle, combine the crushed tomatoes, rosemary, thyme, Worcestershire sauce, pepper, and crushed beef bouillon cube. Mix well to create a thick, flavorful slurry. (source: Ineskohl.info)
- Pour the tomato slurry into the skillet with the cooked beef and vegetables. Mix well and cook until the mixture has thickened into a gravy-like consistency. Taste and adjust the seasonings as needed.
- Carefully cut the top off each baked potato, about 3/4 of the way up. Scoop out the insides, being cautious not to break the potato skins. Save the scooped-out potato insides and the potato tops for another use (like homemade potato skins).
- In a mixing bowl, combine the scooped-out potato insides, cream cheese, butter, salt, pepper, dried parsley, and milk. Mash until you achieve a smooth and creamy consistency. Add more milk if necessary to reach your desired texture.
- Stuff each potato skin with the beef and vegetable mixture, then top with a generous helping of mashed potatoes. Get creative with the presentation if you’d like, or simply spread the mashed potatoes on top.
- Sprinkle shredded cheese over the top of each stuffed potato.
- Place the stuffed potatoes back in the oven for 10 minutes at 400°F (200°C), or until the cheese is melted and bubbly.
- Enjoy your delicious Shepherd’s Pie Stuffed Baked Potatoes!
There you have it, folks! This tasty recipe is perfect for a cozy night in, and the leftovers can easily be transformed into freezer meals for later.