Shepherd’s Pie Stuffed Baked Potato

Indulge in the ultimate comfort fusion with our Shepherd’s Pie Stuffed Baked Potato! Picture fluffy Russet or Idaho potatoes, perfectly microwaved until tender, eagerly awaiting their flavorful filling. In a sizzling pan, lean ground beef mingles with diced onions, tomato paste, and a splash of beef stock, crafting a savory symphony. Add a burst of color and flavor with a medley of frozen corn, peas, and carrots, sprinkled with fragrant thyme for that quintessential shepherd’s pie essence. Slice those spuds, load them with this hearty mixture, and crown them with a lush handful of arugula for a fresh twist. It’s culinary creativity meets comfort food in every bite!

Prep Time: 5 min
Cook Time: 20 min

Ingredients:

  • 1 lb lean ground beef
  • 1 yellow onion, small dice
  • 2 tsp tomato paste
  • ¾ cup low sodium beef stock
  • 2 tsp fresh thyme, minced
  • 1 bag frozen corn, pea and carrot mix
  • 4 Russet or Idaho potatoes
  • Arugula, for serving

Directions:

Pierce potatoes with a fork and place on a microwave safe plate. Microwave on high for 12-14 minutes or until potatoes are tender, flipping halfway through. 

While the potatoes cook, heat a large saute pan over medium-high heat. Add a little olive oil to the pan followed by ground beef, salt and pepper. Cook, breaking up the beef as you go until lightly browned. Add in the onion and continue to cook until beef is well browned and cooked through. Drain off excess fat, add in tomato paste and combine with beef mixture. Add in the beef stock, frozen veggies and thyme and let simmer until the sauce has thickened. Season with salt and pepper

Slice your potatoes down the middle about ¾ of the way through. Lightly mash the inside flesh and top with your beef and veggie mixture followed by a big handful of arugula.

Other Ways To Prepare This Meal:

Plant-based: Use vegan crumbles or canned lentils instead of ground beef. Use vegetable stock instead of beef stock.

Kid-friendly: Serve the veggies on the side with a little butter, salt and pepper.