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.
- 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
- 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.
- 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