Description
Shepherd’s Pie Stuffed Baked Potatoes transform classic comfort food into a hearty and easy dinner. Fluffy baked potatoes are loaded with savory ground beef, mixed vegetables, and tomato paste, then topped with melted cheddar cheese for a satisfying meal perfect for family dinners.
Ingredients
Units
Scale
Main Ingredients
- 4 baking potatoes, scrubbed clean
- 1 pound lean ground beef
- 1/2 cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- Salt and pepper, to taste
Sauce and Filling
- 6 oz. tomato paste (3/4 cup)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
Topping
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake Potatoes: Preheat oven to 400°F. Bake 4 baking potatoes directly on the oven rack for about 1 hour, or until they can be easily pierced with a fork. Alternatively, microwave the potatoes for about 10 minutes, rotating after 5 minutes.
- Cook Ground Beef Mixture: While the potatoes bake, heat a skillet over medium heat. Add 1 pound lean ground beef, ½ cup chopped onion, 1 crushed garlic clove, and a pinch of salt and pepper. Cook, breaking up the meat, until browned and cooked through. Drain excess grease.
- Add Sauce and Vegetables: Stir in 6 oz. tomato paste, ¼ cup Worcestershire sauce, and 1 ½ cups beef broth. Add 2 cups frozen mixed vegetables. Bring the mixture to a simmer and cook until slightly thickened. Adjust seasoning with salt and pepper to taste.
- Prepare Potatoes for Stuffing: Once potatoes are cool enough to handle, cut a slit down the length of each potato, then make another cut perpendicular to form an “x”. Gently squeeze the sides to open the potato and place it in a glass baking dish.
- Assemble and Bake: Spoon the beef and vegetable filling into each opened potato, then top with 1 cup shredded cheddar cheese. Return the stuffed potatoes to the 400°F oven for about 5 minutes, or place under the broiler for 2 to 3 minutes until the cheese is melted and lightly browned.
Notes
- For faster cooking, microwave the potatoes but baking yields a better crispy skin.
- Use lean ground beef to reduce fat content and avoid excess grease.
- Frozen mixed vegetables add convenience and balanced nutrition; fresh vegetables can also be used if chopped finely.
- Substitute Worcestershire sauce with soy sauce for a vegetarian-friendly option if desired.
- To make this dish gluten-free, ensure Worcestershire sauce used is gluten-free certified.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
