Shepard’s Pie Baked Potato (Page 1 ) | June 11, 2023

Ingredients:

• 4 large baking potatoes
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen mixed vegetables
• 1 cup beef broth
• 2 tablespoons cornstarch
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley

Nutrition information:

• Calories: 530
• Fat: 26g
• Carbohydrates: 45g
• Protein: 30g
• Sodium: 570mg
• Sugar: 4g

Preparation time: 20 minutes Cooking time: 60 minutes

Instructions:

1. Preheat the oven to 400°F.
2. Wash and dry the potatoes. Poke them several times with a fork, then rub them with olive oil and sprinkle with salt.
3. Place the potatoes directly on the oven rack and bake for 50-60 minutes, until the skins are crisp and the flesh is tender.
4. While the potatoes are baking, make the filling. In a large skillet over medium heat, cook the ground beef until browned and crumbled. Remove from the pan and set aside.
5. In the same skillet, add the onion, garlic, thyme, rosemary, salt, and pepper. Cook until the onion is softened, about 5 minutes.
6. Add the frozen mixed vegetables, beef broth, cornstarch, and Worcestershire sauce. Stir to combine and cook until the vegetables are heated through and the sauce has thickened.
7. Add the cooked ground beef back to the skillet and stir to combine.
8. Cut a slit in the top of each baked potato and gently squeeze the ends to open it up. Spoon the filling into each potato and top with shredded cheddar cheese.
9. Place the stuffed potatoes on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
10. Garnish with chopped fresh parsley and serve hot. Enjoy!

Next: RUSSIAN SALAD OLIVIER

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