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. Poke some holes in them.
  2. 2Coat five large russet potatoes in olive oil and salt. Poke some holes in them.
  3. 3Coat five large russet potatoes in olive oil and salt. Poke some holes in them.
  4. 4Bake at 425°F for 45 minutes.
  5. 5Bake at 425°F for 45 minutes.
  6. 6Bake at 425°F for 45 minutes.
  7. 7Finely chop a few cloves of garlic and an onion.
  8. 8Finely chop a few cloves of garlic and an onion.
  9. 9Finely chop a few cloves of garlic and an onion.
  10. 10Add both to a cast iron pan with a little oil and cook until fragrant.
  11. 11Add both to a cast iron pan with a little oil and cook until fragrant.
  12. 12Add both to a cast iron pan with a little oil and cook until fragrant.
  13. 13Add in 500 grams ground lamb, break apart, and cook until brown.
  14. 14Add in 500 grams ground lamb, break apart, and cook until brown.
  15. 15Add in 500 grams ground lamb, break apart, and cook until brown.
  16. 16Add in two tablespoons of flour and stir until no dry streaks remain.
  17. 17Add in two tablespoons of flour and stir until no dry streaks remain.
  18. 18Add in two tablespoons of flour and stir until no dry streaks remain.
  19. 19Add two tablespoons of tomato paste, two teaspoons dried parsley, oregano, rosemary, pepper, salt and one tablespoon Worcestershire sauce.
  20. 20Add two tablespoons of tomato paste, two teaspoons dried parsley, oregano, rosemary, pepper, salt and one tablespoon Worcestershire sauce.
  21. 21Add two tablespoons of tomato paste, two teaspoons dried parsley, oregano, rosemary, pepper, salt and one tablespoon Worcestershire sauce.
  22. 22Add 2 1/2 cups of beef broth and bring to a simmer.
  23. 23Add 2 1/2 cups of beef broth and bring to a simmer.
  24. 24Add 2 1/2 cups of beef broth and bring to a simmer.
  25. 25Add in two cups of frozen veggies and simmer until thickened.
  26. 26Add in two cups of frozen veggies and simmer until thickened.
  27. 27Add in two cups of frozen veggies and simmer until thickened.
  28. 28Once out of the oven, cut the tops off the potatoes and scoop out the insides.
  29. 29Once out of the oven, cut the tops off the potatoes and scoop out the insides.
  30. 30Once out of the oven, cut the tops off the potatoes and scoop out the insides.
  31. 31Mash with garlic, cream cheese, caramelized onions, salt and pepper.
  32. 32Mash with garlic, cream cheese, caramelized onions, salt and pepper.
  33. 33Mash with garlic, cream cheese, caramelized onions, salt and pepper.
  34. 34Fill most of the potato with the lamb filling and top with the mash.
  35. 35Fill most of the potato with the lamb filling and top with the mash.
  36. 36Fill most of the potato with the lamb filling and top with the mash.
  37. 37Bake until just starting to brown with a nice crispy crust.
  38. 38Bake until just starting to brown with a nice crispy crust.
  39. 39Bake until just starting to brown with a nice crispy crust.
  40. 40Top with cheddar and broil for one to two minutes.
  41. 41Top with cheddar and broil for one to two minutes.
  42. 42Top with cheddar and broil for one to two minutes.

Ingredients

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

Equipment

ovencast iron panforkknifespoonpotato masherpastry bag