shepherd’s pie loaded baked potatoes
A mash up of loaded baked potatoes and shepherd’s pie. A new comfort food classic.[box type=”1″ class=”rounded-5 shadow” width=”480″]
Welcome! If you’re new here you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.
[/box]
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?
Print
shepherd pie loaded baked potatoes
- Prep Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
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
- 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.
- 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.
- 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.
Nutrition
- Serving Size: 1 potato plus 3/4 cup shepherd's pie beef gravy
- Calories: 555
- Sugar: 5 g
- Sodium: 627 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 27 g
Oh, Katie, I love this! Gorgeous and so healthy! Just one side note, little tiny one.:) Canola oil is GM rapeseed. I would substitute with EVOO or coconut oil. I didn’t know myself until I googled recently.
Thanks Olena. EVOO or Coconut would work great. I keep both of them in my pantry. Personally, I stick to certified organic Canola oil. That way you know it is not GE. (You are absolutely right the other 93% is GE!!) I really like the Spectrum Brand. For more on this topic, here is a great article about Canola and safety from EatingWell based on awesome reliable peer reviewed research: http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really
OK, that makes sense.:) Tx for the info.:)
Thanks for bringing that up Olena, it’s a great topic.
Don’t you love those “accident recipes?” Can’t wait to make butternut squash soup and making my second batch of chili (with sweetpotatoes) tomorrow. And will be adding these loaded potatoes to the chilly weather mix too!
That is a great name for these types of recipes. Butternut squash is high on my priority list too.
This sounds delicious Katie! Perfect way to use my white potatoes which have been feeling neglected. I’ve been too busy using up my sweetpotatoes:) Thanks!
Its funny you mentioned that because I was considering making this with sweet potatoes. I think a twist on this twist may be in my future.
Hi Katie,
Glad you stopped by my blog so I could discover your lovely blog. This is such a great recipe and perfect for the chilly weather. I’m really excited about cooking with pumpkins.:)
Thanks for coming by here too Nancy.
Yum! I can’t remember the last time I made shepherd’s pie but it certainly is one of Tim’s favorite comfort foods. I sure do love stuffing my potatoes so this is another wonderful idea! Thanks for the inspiration! Hope you are doing well, Katie 😉
Min, Thanks so much. I am so well. I hope Tim likes these:)
Katie these are so creative!! I love loaded baked potatoes and I especially love how these are an entire meal in one!
Thanks Ari. I wish I could say I came up with the idea on purpose:)
Somehow I missed these when you posted them, and I just saw them on Cabot’s page. These are spectacular! Shepherds pie is a family favorite… these are being made this week!!
Oh, glad to know Cabot re-posted. They must have known that this is totally Cabot Extra-Sharp on there:) I hope you all like them.