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A mash up of loaded baked potatoes and shepherd’s pie. A new comfort food classic.

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The first time I made this recipe was a chilly evening early last spring. I think it sort of happened by accident. It was dinner, and I was making shepherd’s pie with potatoes and frozen corn from our CSA. And I ran out of time. Instead of making mashed potatoes, I ended up throwing the potatoes in the microwave to bake them. Then I just topped the potatoes with the beef and corn mixture sort-of like loaded baked potatoes.

So I have been thinking about them since. [Sort of like how I couldn’t stop thinking about the gluten free date bread with ginger.] I have been waiting for comfort food season to come around again. This time they were even better, because I baked the potatoes in the oven, which as you know, gives them that nice crusty skin. I also topped them with sharp cheddar cheese, like a real loaded baked potato.

Question: Now that comfort food season is here, what are you excited to be making?

shepherd pie loaded baked potatoes
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Prep Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 1 potato plus 3/4 cup shepherd's pie beef gravy

Calories per serving: 555

Fat per serving: 24 g

Saturated fat per serving: 8 g

Carbs per serving: 62 g

Protein per serving: 27 g

Fiber per serving: 7 g

Sugar per serving: 5 g

Sodium per serving: 627 mg

shepherd pie loaded baked potatoes

Healthy comfort-food make-over for the perfect kid friendly Fall meal. Loaded baked potatoes filled with ground beef and corn shepherd's pie gravy.

Ingredients

  • 4 medium baking potatoes, scrubbed (about 2 ½ pounds)
  • 3 teaspoons canola oil, divided
  • 12 ounces ground beef, preferably grass-fed
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • ½ teaspoon dry thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup dry red wine
  • 2 tablespoons flour
  • 1cup chicken broth
  • 1 tablespoon Worcestershire
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 tablespoons tomato paste, see freezing tip
  • ¾ cup shredded extra sharp cheddar, optional

Instructions

  1. Preheat oven to 400 degrees F. Place potatoes in oven and bake until the exterior is crispy and the interior is soft and fluffy, about 1 hour.
  2. When the potatoes have about 20 minutes left, heat 1 teaspoons oil in a large skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon until browned, about 5 minutes. Scrape beef mixture into a sieve and drain off fat. Return skillet to medium-high heat, add the remaining 2 teaspoons oil, garlic, onion, thyme, salt and pepper, and cook, stirring often until the onions are browning, 3 to 5 minutes. Add red wine and simmer, scraping up any browned bits until the wine is almost completely evaporated, about 3 minutes. Sprinkle the flour over the onion mixture, and stir to coat. Add broth, Worcestershire and the beef and bring to a simmer, stirring often, until the mixture thickens, 1 to 2 minutes. Add corn and tomato paste and simmer until the beef is cooked through, the sauce is thick and the vegetables are tender, 3 to 5 minutes.
  3. Transfer the potatoes to plates or shallow bowls. Split the potatoes open lengthwise with a knife. Ladle the beef mixture over the potatoes. Top with cheese if using.
https://www.healthyseasonalrecipes.com/shepherds-pie-loaded-baked-potatoes/

 

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