Shepherd’s Pie Baked Potatoes
Shepherd’s Pie Baked Potatoes are a comforting twist on the classic dish, featuring ground turkey and veggies over baked potatoes.
Equipment
- Oven
- skillet
- potato peeler
- knife
- cutting board
Ingredients
Shepherd's Pie
- 1 lb ground turkey
- 1 small onion finely diced
- 1 cup carrots thinly sliced
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 2.5 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup frozen peas
- ½ cup frozen corn
For Serving
- 2 cups shredded cheddar cheese
- 8 pieces baked potatoes
Instructions
Baking Potatoes
- Bake 6-8 potatoes in the oven for 1 hour at 425°. Or scrub and wrap in tin foil and poke holes before baking.
Make the Shepherd's Pie
- In a large skillet pan over medium-high heat, cook ground turkey, onion, carrots, garlic, salt and pepper until meat is no longer pink and carrots are crisp tender (about 5-7 minutes).
- Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly. Stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Let it come to a boil.
- Reduce heat to medium-low and let simmer for 20-25 minutes or until thickened.
- Add frozen peas and corn, stir to combine and let simmer for 5 minutes to heat through.
- Open up a baked potato and gently squeeze to form a bowl shape. Sprinkle cheese, add shepherd's pie filling, and top with more cheese. Serve!
Notes
For a richer flavor, add a pat of butter inside the warm potato before adding filling. Baby carrots work well as they require no peeling.
Nutrition
Serving: 1baked potatoCalories: 398kcalCarbohydrates: 49gProtein: 28gFat: 11gSaturated Fat: 6gCholesterol: 61mgSodium: 702mgPotassium: 1402mgFiber: 4gSugar: 4gVitamin A: 3101IUVitamin C: 19mgCalcium: 247mgIron: 3mg
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