shepherd pie loaded baked potatoes
Shepherd pie loaded baked potatoes takes approximately 1 hour and 5 minutes from beginning to end. This recipe makes 4 servings with 638 calories, 29g of protein, and 28g of fat each. For $2.11 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up fresh corn kernels, garlic, chicken broth, and a few other things to make it today. This recipe from Healthy Seasonal Recipes has 480 fans. It works well as a main course. Plenty of people really liked this European dish. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes include Shepherd’s Pie Loaded Baked Potatoes for #SundaySupper, Twice Baked Shepherd’s Pie Potatoes, and Shepherd’s Pie Twice-Baked Potatoes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
4 medium baking potatoes, scrubbed (about 2 ½ pounds)
3 teaspoons canola oil, divided
1cup chicken broth
¼ cup dry red wine
¾ cup shredded extra sharp cheddar, optional
2 tablespoons flour
1 cup corn kernels, fresh or frozen and thawed
2 cloves garlic, minced
12 ounces ground beef, preferably grass-fed
¼ teaspoon ground pepper
1 medium onion, diced
½ teaspoon salt
½ teaspoon dry thyme
2 tablespoons tomato paste, see freezing tip
1 tablespoon Worcestershire
Equipment:
oven
frying pan
wooden spoon
sieve
bowl
knife
ladle
Cooking instruction summary:
Preheat oven to 400 degrees F. Place potatoes in oven and bake until the exterior is crispy and the interior is soft and fluffy, about 1 hour. When the potatoes have about 20 minutes left, heat 1 teaspoons oil in a large skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon until browned, about 5 minutes. Scrape beef mixture into a sieve and drain off fat. Return skillet to medium-high heat, add the remaining 2 teaspoons oil, garlic, onion, thyme, salt and pepper, and cook, stirring often until the onions are browning, 3 to 5 minutes. Add red wine and simmer, scraping up any browned bits until the wine is almost completely evaporated, about 3 minutes. Sprinkle the flour over the onion mixture, and stir to coat. Add broth, Worcestershire and the beef and bring to a simmer, stirring often, until the mixture thickens, 1 to 2 minutes. Add corn and tomato paste and simmer until the beef is cooked through, the sauce is thick and the vegetables are tender, 3 to 5 minutes. Transfer the potatoes to plates or shallow bowls. Split the potatoes open lengthwise with a knife. Ladle the beef mixture over the potatoes. Top with cheese if using.
Step by step:
1. Preheat oven to 400 degrees F.
2. Place potatoes in oven and bake until the exterior is crispy and the interior is soft and fluffy, about 1 hour. When the potatoes have about 20 minutes left, heat 1 teaspoons oil in a large skillet over medium-high heat.
3. Add beef, and cook, crumbling with a wooden spoon until browned, about 5 minutes. Scrape beef mixture into a sieve and drain off fat. Return skillet to medium-high heat, add the remaining 2 teaspoons oil, garlic, onion, thyme, salt and pepper, and cook, stirring often until the onions are browning, 3 to 5 minutes.
4. Add red wine and simmer, scraping up any browned bits until the wine is almost completely evaporated, about 3 minutes. Sprinkle the flour over the onion mixture, and stir to coat.
5. Add broth, Worcestershire and the beef and bring to a simmer, stirring often, until the mixture thickens, 1 to 2 minutes.
6. Add corn and tomato paste and simmer until the beef is cooked through, the sauce is thick and the vegetables are tender, 3 to 5 minutes.
7. Transfer the potatoes to plates or shallow bowls. Split the potatoes open lengthwise with a knife. Ladle the beef mixture over the potatoes. Top with cheese if using.
Nutrition Information:
covered percent of daily need
