Ingredients for Shepherds Pie Jackets
- Baking Potatoes
- Ground Beef
- 1 medium onion, chopped
- Worcestershire Sauce
- 1 cup beef stock
- Tomato Puree
- Salt And Pepper
- Pinch of nutmeg
- 2 tablespoons milk
- 2 tablespoons butter
- Cheddar Cheese
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How to Make Shepherds Pie Jackets
- Preheat oven to 350°F (175°C). Wash and pierce 4 large russet potatoes several times with a fork. Bake for 1 hour, or until easily pierced with a fork.
- While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 1 lb ground beef or lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, and 1 cup beef stock. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the sauce has thickened slightly.
- Once potatoes are cool enough to handle, carefully cut each in half lengthwise. Scoop out the potato flesh, leaving about a ¼-inch border. Set the skins aside.
- In a bowl, mash the cooked potato flesh with 2 tablespoons milk, 2 tablespoons butter, ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg until smooth and creamy.
- Preheat broiler to high.
- Spoon the meat mixture into the potato skins. Top with the mashed potatoes and a sprinkle of 1 cup shredded cheddar cheese.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
11g
Fat
67g
Carbs
10g
