Description
A delicious twist on traditional shepherd’s pie, using baked potatoes as a base for a hearty filling of ground lamb and vegetables.
Ingredients
- 4 large russet potatoes, about 900 g total
- 1 tablespoon olive oil
- ½ teaspoon salt
- 450 g ground lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 150 g frozen mixed vegetables
- 240 ml beef or lamb broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 30 g unsalted butter
- 120 g shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 200°C. Scrub the potatoes, pat dry, prick several times with a fork, and rub with olive oil and salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45–55 minutes, or until tender when pierced with a knife.
- While the potatoes bake, melt the butter in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes.
- Add the garlic and ground lamb. Cook for 6–8 minutes, breaking the meat apart, until browned and cooked through. Drain excess fat if needed.
- Sprinkle the flour over the meat and stir for 1 minute.
- Add the tomato paste, Worcestershire sauce, broth, thyme, rosemary, salt, and pepper. Stir well and simmer for 5–7 minutes, until the mixture thickens.
- Stir in the frozen vegetables and cook for another 3–4 minutes.
- Remove the baked potatoes from the oven and let them cool enough to handle. Cut a deep slit down the center and gently squeeze the sides open. Fluff the inside with a fork.
- Spoon the hot shepherd’s pie filling generously into each potato.
Notes
- For a vegetarian option, substitute ground lamb with lentils or a meat alternative.
- Feel free to customize the vegetables in the filling based on your preference.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 potato
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg