Shepherd’s Pie Loaded Baked Potatoes for #SundaySupper
You can never have too many main course recipes, so give Shepherd’s Pie Loaded Baked Potatoes for #SundaySupper a try. This recipe makes 4 servings with 563 calories, 42g of protein, and 16g of fat each. For $2.78 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 655 people have made this recipe and would make it again. This recipe from Cupcakes and Kale Chips requires worcestershire sauce, beef broth, Frozen Mixed Vegetables, and tomato paste. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 97%, this dish is great. Try shepherd pie loaded baked potatoes, Twice Baked Shepherd’s Pie Potatoes, and Shepherd’s Pie Twice-Baked Potatoes for similar recipes.
Servings: 4
Ingredients:
4-6 baking potatoes
1½ cups beef broth
2 cups frozen mixed vegetables, thawed (carrots, peas, corn, and green beans)
1 garlic clove, crushed or minced
1 pound lean ground beef
½ medium onion, chopped (roughly ½ cup)
1 cup (about 4 oz.) shredded cheddar cheese
¾ cup tomato paste (one 6-ounce can)
¼ cup Worcestershire sauce
Equipment:
microwave
frying pan
oven
glass baking pan
broiler
Cooking instruction summary:
Bake the potatoes in a 400F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.Stir in the tomato paste, Worcestershire sauce, and beef broth.Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.Cut a slit down the length of one potato then another one perpendicular to make an "x". Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.Spoon the filling into the potatoes and top with shredded cheese.Return to a 400F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.
Step by step:
1. Bake the potatoes in a 400F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned.
2. Drain any excess grease.Stir in the tomato paste, Worcestershire sauce, and beef broth.
3. Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.
4. Cut a slit down the length of one potato then another one perpendicular to make an "x". Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.Spoon the filling into the potatoes and top with shredded cheese.Return to a 400F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.
Nutrition Information:
covered percent of daily need
