We all have heard about the deliciousness of shepherd’s pie. Today, I will share the classic recipe of shepherd’s pie baked potato filled with comforting goodness. It is a complete meal that you can serve as lunch and dinner to your family and guests. The main thing you will love is the warmness of the meat and the baked potato. It is a comforting food with turkey, potato, carrot, corn, peas, beef broth, and cheddar cheese.
The seasonings and the topping of cheddar cheese enhance the flavor to its fullest. You will not ask for much better than this, where you will enjoy the world-famous recipe with a twist. I am using ground turkey, but you can also use beef here. The most important thing is to cook it on a slimmer heat till you are baking the potatoes. Let the flavors combine and get the best mouth-watering meat.
When you cook the meat on a slimmer heat, the meat gets a saucy texture, and you can enjoy all the flavors. If you want, you can even personalize the recipe by choosing mozzarella cheese for your recipe. Fill the potatoes with a lot of meat and cheese and enjoy it hot.
Shepherd’s Pie Baked Potatoes Recipe
- Ground turkey 1 lb.
- Garlic 2 cloves chopped or grated
- Baby carrots 1 cup diced
- Salt 1 tsp
- Black pepper half tsp
- Onion 1 finely chopped
- Flour ¼ cup
- Tomato paste 2 tbsp
- Frozen peas half cup
- Frozen corn half cup
- Dried oregano ¼ tsp
- Dried thyme ¼ tsp
- Beef broth low sodium two and a half cups
- Worcestershire sauce 2 tsp
- Baked russet potatoes 8
- Cheddar cheese shredded 2 cups
- Properly wash your potatoes and then poke them with a fork. Now, wrap the foil paper and bake the potatoes at 425 degrees F for one hour.
- While your potatoes are getting done, start making the shepherd’s pie. Add the turkey, onion, garlic, salt, pepper, and frozen carrots to a skillet. Cook it until the carrots are done. Break the meat during the cooking and drain the prepared meat. Add the flour and cook for another minute.
- Add the remaining ingredients except peas and corn and let it cook on medium heat for 20-25 minutes.
- Put the corn and peas now and cook for more than 5 minutes on low heat.
- Start scraping the baked potato making a bowl inside it. Add the meat filling and then top it with cheese. Bake it for another 5 minutes to melt the cheese, then serve it hot and fresh.
- Add a small bar of butter below the meat filling in the potato for extra flavors.
You can also add regular carrots, but the baby colors are easy to peel and cut.
- I prefer fresh garlic cloves, but you can also use garlic paste.
It is best to cook the ground turkey on slimmer heat until the potatoes are cooked.
- The more it is cooked on lower heat, the better it will taste.
- You can always make the shepherd pie filling ahead of time. Just let it cool and then
- keep it in an airtight container for the next day.
You can substitute the turkey with beef as well for this recipe.
Question, Shepherd’s Pie Bake Potato.
Step 5. Scraping potato to make a bowl.
Where in the recipe do you say how or where to use those scraping?
Do you make mash potato and put them on top of the meat with cheese on top of that?
Use them later, WHAT?