Shepherd’s Pie Stuffed Potato
Directions
- 1Coat five large russet potatoes in olive oil and salt. Poke some holes in them.
- 2Bake at 425°F for 45 minutes.
- 3Finely chop a few cloves of garlic and an onion.
- 4Add both to a cast iron pan with a little oil and cook until fragrant.
- 5Add in 500 grams ground lamb, break apart, and cook until brown.
- 6Add in two tablespoons of flour and stir until no dry streaks remain.
- 7Add two tablespoons of tomato paste, two teaspoons dried parsley, oregano, rosemary, pepper, salt and one tablespoon Worcestershire sauce.
- 8Add 2 1/2 cups of beef broth and bring to a simmer.
- 9Add in two cups of frozen veggies and simmer until thickened.
- 10Once out of the oven, cut the tops off the potatoes and scoop out the insides.
- 11Mash with garlic, cream cheese, caramelized onions, salt and pepper.
- 12Fill most of the potato with the lamb filling and top with the mash.
- 13Bake until just starting to brown with a nice crispy crust.
- 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
- 2 teaspoons pepper
- 1 tablespoon Worcestershire sauce
- 2.5 cups beef broth
- 2 cups frozen mixed vegetables
- 1 block cream cheese
- 1 tablespoon caramelized onions
- 1 cup cheddar cheese
Equipment
ovencast iron panforkknifespoonpotato masherpastry bag
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