A delightful twist on the classic shepherd’s pie, these baked potatoes are filled with a savory meat mixture and topped with creamy, cheesy mashed potatoes. Perfect for a cozy dinner!

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 of cayenne pepper
• 3 tablespoons tomato paste
• 12 ounces frozen peas and carrots
• 1 tablespoon Worcestershire sauce
• 1 cup low-sodium beef broth
• 1/2 cup butter, cubed
• 2/3 cup half and half
• 1 tablespoon Dijon mustard
• 2 scallions, finely diced (plus more for garnish)
• 3/4 cup freshly grated sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with 2 tablespoons of olive oil and sprinkle with coarse salt. Bake for 1 hour, or until tender.
2. Reduce oven temperature to 350°F (175°C).
3. Meanwhile, warm the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the lamb (or beef), onion, and garlic. Cook, breaking up the meat with a wooden spoon, until no pink remains and the onions are soft, about 5 minutes. Drain fat.
4. Season the meat mixture with kosher salt, pepper, thyme, and a dash of cayenne pepper.
5. Create a space in the center of the skillet and stir in the tomato paste. Add the peas and carrots, Worcestershire sauce, and beef broth. Simmer until the vegetables are tender and the skillet is nearly dry, about 4-5 minutes.
6. When the potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out most of the potato pulp into a large bowl, leaving a 1/2-inch rim of potato intact so the shell remains sturdy. Place the hollowed-out potato shells back onto the baking sheet.
7. Add butter and half and half to the bowl with the potato pulp; mash well. Stir in the Dijon mustard, scallions, 3/4 cup cheddar cheese, and salt and pepper to taste. Mix until combined and smooth.
8. Spoon 1 cup of the meat mixture into each potato shell. Top with 1/2 cup of the potato mixture. Spread the potatoes with the back of a spoon and create ridges with the tines of a fork.
9. Bake at 350°F (175°C) for 15-20 minutes until the top is golden brown and the cheese has melted.
10. Garnish with finely diced scallions. Let cool for 5 minutes before serving. Enjoy!

Prep Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Kcal per serving: 450 kcal
Servings: 6