Shepherd’s Pie
Indulge in the essence of the classic shepherd's pie with a twist in these Shepherd's Pie Baked Potatoes. Featuring a delectable filling of ground turkey, seasonings, beef broth, and veggies piled atop a fluffy baked potato, and crowned with shredded cheese for an irresistible combination.
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Ingredients
- 450 g 1 lb ground turkey
- 1 small onion finely chopped
- 225 g 1 cup thinly sliced carrots
- 2 garlic cloves
- 4.5 g 1 teaspoon salt
- 2.3 g ½ teaspoon ground black pepper
- 30 g ¼ cup all-purpose flour
- 30 ml 2 tablespoons tomato paste
- 590 ml 2 ½ cups low-sodium beef broth
- 10 ml 2 teaspoons Worcestershire sauce
- 1.2 ml ¼ teaspoon dried oregano
- 1.2 ml ¼ teaspoon dried thyme
- 120 g ½ cup frozen peas
- 120 g ½ cup frozen corn
- 480 g 2 cups shredded cheddar cheese
- 8 large baked potatoes
Instructions
- Preheat oven to 220°C (425°F) and bake 6-8 potatoes for 1 hour until tender. Alternatively, scrub potatoes, wrap them in foil, poke holes, and bake. Instant pot or slow cooker methods can also be used.
- In a large skillet over medium-high heat, cook turkey, onions, carrots, garlic, salt, and pepper until turkey is cooked through and carrots are tender-crisp about 5-7 minutes. Break up turkey into crumbles as it cooks. Drain excess liquid if needed.
- Sprinkle flour over the meat mixture and cook for 1 minute, stirring constantly. Add tomato paste, beef broth, Worcestershire sauce, oregano and thyme. Stir to combine and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer for 20-25 minutes until thickened.
- Stir in frozen peas and corn and simmer for 5 more minutes to heat through.
- Cut open baked potatoes and gently squeeze ends to create a bowl shape. Sprinkle with cheese, top with the desired amount of meat filling, and add more cheese on top.
Notes
- For extra richness, add a pat of butter to the warm potato before filling.
- Baby carrots work well as they are pre-cut and don't require peeling.
- Use fresh minced/pressed garlic, jarred chopped garlic, or garlic paste.
- Let the filling simmer while the potatoes bake for maximum flavor development, adjusting the heat as needed.
- The filling can be made ahead and reheated gently in a slow cooker.
- Russet potatoes are ideal for baking.
Nutrition
Calories: 398kcalCarbohydrates: 49gProtein: 28gFat: 11gSaturated Fat: 6gCholesterol: 61mgSodium: 702mgPotassium: 1402mgFiber: 4gSugar: 4gVitamin A: 3101IUVitamin C: 234mgCalcium: 123mgIron: 28mg
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