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Shepherd's Pie is a timeless classic that has warmed hearts and stomachs across generations. Traditionally made with ground lamb and a rich blend of vegetables, this dish is topped with creamy mashed potatoes and baked to perfection. Its origins trace back to the late 18th century in the United Kingdom, where it was a way to make use of leftover meat, creating a delicious and filling meal for families. As the dish evolved, it saw variations that included not only different types of meat but also various toppings, leading to a wide array of interpretations across cultures.
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Shepard’s Pie Baked Potato recipe

Discover a delicious twist on a beloved classic with Shepherd’s Pie Baked Potato! This hearty dish combines the rich flavors of traditional shepherd's pie with the fluffy goodness of baked potatoes, creating an unforgettable meal. Perfect for family dinners or cozy nights in, it's filled with savory meat, mixed veggies, and topped with creamy goodness. Try this comforting recipe today and enjoy the warmth it brings! #ShepherdsPie #BakedPotato #ComfortFood #Foodie #HomeCooking #Recipe

Ingredients

4 large russet potatoes

1 lb ground lamb (or beef for a variation)

1 cup mixed vegetables (like peas and carrots)

1 medium onion, diced

2 cloves garlic, minced

1 cup beef broth

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup milk

3 tablespoons butter

Fresh parsley for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Wash the russet potatoes thoroughly and poke a few holes in each with a fork. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

      Cook Filling:

        - In a large skillet over medium heat, add the diced onion and garlic; sauté until translucent.

          - Add the ground lamb (or beef) to the skillet, breaking it up with a spatula. Cook until browned.

            - Stir in the mixed vegetables, tomato paste, Worcestershire sauce, beef broth, thyme, rosemary, salt, and pepper.

              - Let this mixture simmer for about 10-15 minutes until it thickens slightly.

                Prepare Mashed Topping:

                  - In a bowl, combine the cooked potatoes (once done) by scooping out the insides, leaving a bit of potato in the skins for structure.

                    - Add the shredded cheddar cheese, sour cream, milk, butter, salt, and pepper. Mash everything until smooth and creamy.

                      Assemble the Baked Potatoes:

                        - Once the filling is ready, spoon it generously back into the potato skins.

                          - Top each filled potato with the creamy mashed potato mixture.

                            Bake Again: Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.

                              Serve: Remove from the oven and garnish with fresh parsley if desired. Serve hot and enjoy your Shepherd's Pie Baked Potatoes!

                                Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 4