Shepherd’s Pie Stuffed Potato

1m
Serves 5
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Directions

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