Shepherd’s Pie Baked Potatoes – The Ultimate Comfort Food Mashup!
Step-by-Step Instructions
1. Bake the Potatoes
- Preheat oven to 425°F (220°C).
- Scrub the russet potatoes, poke them with a fork, and wrap in foil.
- Bake for 1 hour, or until fork-tender.
2. Prepare the Shepherd’s Pie Filling
- Heat a large skillet over medium heat.
- Add ground turkey (or beef), onion, garlic, carrots, salt, and pepper. Cook until the meat is browned and the carrots are tender. Drain excess fat.
- Stir in flour and cook for 1 minute.
- Add tomato paste, beef broth, Worcestershire sauce, oregano, and thyme.
- Simmer for 20-25 minutes, until thickened.
- Stir in peas and corn, cooking for another 5 minutes on low heat.
3. Assemble & Bake Again
- Cut a small top slice off each baked potato and hollow them out, leaving a sturdy shell.
- Fill each potato with the shepherd’s pie meat mixture.
- Top with mashed potatoes and shredded cheddar cheese.
- Bake for 5 minutes, or until the cheese is golden and bubbly.
4. Serve & Enjoy!
- Garnish with chopped parsley and serve hot!
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