Shepherd’s Pie Baked Potatoes

Ingredients:

• 4 large baking potatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound ground lamb (or beef for a variation)
• 1 onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon fresh thyme leaves
• 1 cup cheddar cheese, grated

Directions:

1. Preheat oven to 400°F (200°C). Prick potatoes with a fork, rub with olive oil, and season with salt and pepper. Bake for 1 hour or until tender.
2. In a skillet, cook ground lamb over medium heat until browned. Remove lamb, leaving drippings in the skillet.
3. Add onion and carrots to the skillet; cook until softened. Add garlic and cook for 1 more minute.
4. Return lamb to the skillet, add peas, broth, tomato paste, Worcestershire sauce, and thyme. Simmer until thickened, about 10 minutes.
5. Cut a slit in the top of each baked potato. Scoop out a bit of the flesh to create a hollow. Fill with the lamb mixture, top with cheddar cheese.
6. Place filled potatoes under the broiler until cheese is melted and bubbly.

Prep Time: 15 minutes

Cooking Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Kcal: 520 kcal

Servings: 4 servings