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Shepherd's Pie Baked Potatoes
1 h 40 minServes 4Nutri-Score C€€
C
1 h 40 min
1 h 40 minShepherd's Pie Baked Potatoes
what you need
Ingredients
russet potatoes (scrubbed, poked all over with a fork)Produce4 pieces
olive oil (for rubbing the potatoes)Pantry30 ml
salt (for the potatoes and to taste)Spices8 g
ground beef (browned)Meat500 g
onion (finely diced)Produce1 piece
carrots (finely diced)Produce2 pieces- celery stalks (finely diced)Produce2 pieces
garlic (minced)Produce3 pieces- fresh herbs (chopped (thyme, rosemary))Produce10 g
flour (to coat the beef)Pantry20 g
tomato pastePantry30 g
diced tomatoes (canned)Pantry400 g- Worcestershire saucePantry15 ml
- beef brothPantry300 ml
peas (frozen or fresh)Produce150 g
parsley (chopped)Produce10 g
butter (softened)Dairy40 g
black pepper (to taste)Spices2 g
milkDairy60 ml
cheddar cheese (grated)Dairy150 g
per serving
Nutrition
541kcal
- Carbs
- 44 g
- Proteins
- 33 g
- Fat
- 26 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
Mixing bowl
step by step
Method
- Step 1
Bake the potatoes
- Poke the russet potatoes all over with a fork.
- Rub them with olive oil and salt.
- Bake at 200 °C (400 °F) until tender.
- Step 2
Brown the beef
- Cook the ground beef in a pan until browned.
- Remove and set aside.
- Step 3
Sauté the vegetables
- Sauté the onion, carrots and celery.
- Add the garlic and fresh herbs and cook until softened.
- Step 4
Build the filling
- Stir in the flour to coat the vegetables.
- Add the tomato paste, diced tomatoes and Worcestershire sauce.
- Return the beef, pour in the beef broth and simmer.
- Step 5
Finish the filling
- Stir in the peas and parsley at the end of cooking.
- Step 6
Prepare the potato topping
- Cut the baked potatoes open and mash the center with butter, salt and pepper.
- Scoop out some of the flesh and mix it with milk and cheese to make a quick mash.
- Step 7
Assemble and bake
- Fill each potato with the beef filling.
- Top with the cheesy potato mash and more cheese.
- Cover and bake at 200 °C (400 °F).