Shepherd’s Pie Baked Potatoes Recipe
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.
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Ingredients
- 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
Instructions
- 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.
Notes
- 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.
