Shepherd’s Pie Loaded Baked Potatoes


– 4 large baking potatoes
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 garlic cloves, chopped
– 1 pound ground beef
– Tomatoes 1 tablespoon paste
– 1 teaspoon Worcestershire sauce
– 1/2 cup beef broth
– 1 cup frozen peas
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– 2 tablespoons butter
– 1/4 milk Cup
– fresh parsley, chopped, for garnish


1. Preheat the oven to 200°C (400°F). Prick the potatoes with a fork and bake for 1 hour or until tender.
2. Heat the olive oil in a saucepan over medium heat. Add onions, carrots, and garlic and sauté until softened.
3. Increase the heat to high, add the minced meat and break it up with a spoon until it turns brown.
4. Add tomato paste, Worcestershire sauce and beef broth, mix and bring to a boil. Add peas and cook until mixture thickens. Season with salt and pepper.
5. When the potatoes are finished, cut a slit in the top and scoop out some of the potatoes to form a “bowl.” Mix the scooped potatoes with butter and milk, season with salt and stuff the potatoes with this mixture.
6. Top each potato with beef mixture and sprinkle with cheddar cheese.
7. Return to oven and bake for about 10 minutes or until cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Prep time: 15 minutes | Cooking time: 1 hour 10 minutes | Total time: 1 hour 25 minutes

Kcal: 550 kcal | Servings: 4

Leave a Comment