Description
These shepherd’s pie stuffed baked potatoes turn classic comfort food into a hearty and satisfying dinner. Fluffy baked potatoes are loaded with savory ground beef, flavorful tomato paste, mixed vegetables, and topped with melted cheddar cheese for an easy, delicious meal.
Ingredients
Scale
Potatoes
- 4 baking potatoes, scrubbed clean
Filling
- 1 pound lean ground beef
- ½ cup chopped onion (about 1 medium onion)
- 1 garlic clove, crushed or minced
- salt and pepper, to taste
- 6 oz. tomato paste (3/4 cup)
- ¼ cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 cup shredded cheddar cheese (about 4 oz.)
Instructions
- Bake Potatoes: Preheat oven to 400°F. Bake 4 baking potatoes for about 1 hour or until easily pierced with a fork. Alternatively, microwave potatoes for 10 minutes, rotating after 5 minutes.
- Cook Filling: Heat a skillet over medium heat. Add 1 pound lean ground beef, ½ cup chopped onion, 1 minced garlic clove, and a pinch of salt and pepper. Cook, breaking up the meat, until browned. Drain excess grease.
- Add Sauce Ingredients: Stir in 6 oz. tomato paste, ¼ cup Worcestershire sauce, and 1 1/2 cups beef broth into the cooked beef mixture.
- Simmer Vegetables: Add 2 cups frozen mixed vegetables to the skillet, bring to a simmer, and cook until mixture thickens slightly. Adjust seasoning with salt and pepper to taste.
- Prepare Potatoes for Stuffing: Cut a slit lengthwise down each baked potato, then another perpendicular slit to form an “X.” Gently squeeze the sides to open the potato and place it in a glass baking dish.
- Fill and Top Potatoes: Spoon the beef and vegetable filling into each opened potato. Sprinkle 1 cup shredded cheddar cheese evenly on top of the filled potatoes.
- Melt Cheese: Return 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
- You can microwave the potatoes for a quicker alternative to baking.
- Use low-fat cheddar cheese to reduce fat content.
- Feel free to swap ground beef for ground turkey for a leaner option.
- Frozen mixed vegetables can be substituted with fresh vegetables if preferred.
- Leftover filling can be refrigerated and used for other dishes.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
