Shepherd's Pie Stuffed Potato

1 mins
Serves 5
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Directions

  1. 1Coat five large russet potatoes in olive oil and salt.
  2. 2Poke holes in potatoes with a fork.
  3. 3Bake at 425 for 45 minutes.
  4. 4Finely chop a few cloves of garlic and an onion.
  5. 5Add both to a cast iron pan with a little oil.
  6. 6Once fragrant, add in 500 grams of ground lamb; break apart and cook until brown.
  7. 7Add in two tablespoons of flour, stir until no dry streaks remain.
  8. 8Add two tablespoons of tomato paste, two teaspoons of dried parsley, oregano, rosemary, pepper, salt, and one tablespoon of Worcestershire sauce.
  9. 9Add two and a half cups of beef broth.
  10. 10Bring up to a simmer and add in two cups of frozen veggies; simmer until thickened.
  11. 11Once out of the oven, cut the tops off the potatoes and scoop out the insides.
  12. 12Mash with garlic, cream cheese, caramelized onions, salt, and pepper.
  13. 13Fill most of the potato with the lamb filling and top with the mash before going back in the oven until just starting to brown with a nice crispy crust.
  14. 14Top with cheddar and broil for one to two minutes.

Ingredients

  • 5 russet potatoes
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 2 cloves garlic
  • 1 onion
  • 500 grams ground lamb
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons rosemary
  • 1 pinch pepper
  • 1 tablespoon Worcestershire sauce
  • 2.5 cups beef broth
  • 2 cups frozen mixed vegetables
  • 1 cream cheese
  • 1 cup cheddar cheese

Equipment

ovencast iron panforkknifespoonbowlpotato masherpastry bag