Shepard’s Pie Baked Potato
Ingredients
6 large russet potatoes , scrubbed clean and patted dry
4 tablespoons olive oil , divided
coarse salt
1 pound lean ground lamb (or beef)
1 medium onion , finely diced
3 cloves garlic , minced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 teaspoon chopped fresh thyme
dash cayenne pepper
3 tablespoons tomato paste
12 ounces frozen peas and carrots
1 tablespoon Worcestershire sauce
3/4 cup red wine
1 cup low-sodium beef broth
1/2 cup butter , cubed
2/3 cup half n half
1 tablespoon dijon mustard
2 scallions , diced finely (plus more for garnish)
3/4 cup freshly grated sharp cheddar cheese
Salt and pepper
Instructions
Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with half of the olive oil and sprinkle with a little coarse salt. Bake for 1 hour, or until tender.
Reduce oven temperature to 350 degrees F.
In the meantime, warm the remaining 2 tablespoons olive oil in a large skillet over medium heat; add in the lamb (or beef), onion, and garlic. Cook, breaking it up with a wooden spoon until no pink remains and the onions are soft; about 5 minutes. Drain fat. Season with the salt, pepper, thyme, and a dash cayenne pepper.
Make space in the center; stir in the tomato paste. Add in the peas and carrots, Worcestershire, and red wine; simmer until vegetables are tender and skillet is nearly dry, about 2 minutes.
Add the beef broth and simmer until the mixture is saucy, 4-5 minutes. Take off the heat and set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out most of the pulp into a large bowl, leaving a 1/2-inch rim of the potato intact so you don’t tear the shell. Lay the hollowed out potato shells back onto the baking sheet.
Add butter and half-n-half to the bowl with the potato pulp; mash well. Add in the mustard, scallions, 3/4 cup cheddar cheese, and salt and pepper, to taste; mix until combined and smooth.
Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Spread potatoes with the back of a spoon, then make ridges with the tines of a fork.
Bake at 350 degrees F for 15-20 minutes until the top is golden brown and the cheese has melted.
Top the potatoes with a few finely diced scallions. Let cool 5 minutes before serving and enjoy!
