Shepherd’s Pie Baked Potato

Shepherd’s Pie Baked Potato

Ingredients

• 4 large russet potatoes
• 1 tbsp olive oil
• Salt & black pepper
• 500 g ground beef or lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp rosemary
• 1 cup frozen peas
• 2 tbsp butter
• ¼ cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Heat oven to 220°C (425°F). Rub potatoes with olive oil and salt, prick with a fork, then bake for 45–60 minutes until soft.
2. In a skillet, cook onion, garlic, carrots, and celery for 5 minutes. Add beef or lamb and brown well.
3. Stir in tomato paste, Worcestershire sauce, herbs, and beef broth. Simmer 10–15 minutes until thickened. Add peas.
4. Slice baked potatoes in half and scoop out most of the inside.
5. Mash the potato flesh with butter, milk, salt, pepper, and half the cheese.
6. Fill potato skins with the meat mixture, then top with mashed potatoes. Sprinkle remaining cheese on top.
7. Bake again for 15–20 minutes until golden and bubbly.

Serve hot with salad or steamed vegetables