A tasty, filling take on a baked stuffed potato.

Ingredients:

• 2 tablespoons butter, divided
• 1 onion, chopped
• 10 ounces lean ground beef
• 17 ounces beef stock
• 2 teaspoons Worcestershire sauce
• 2 tablespoons tomato paste
• a few shakes each of dried parsley and oregano
• 2 large russet potatoes, baked
• salt
• handful grated cheddar cheese

Since potatoes take forever to bake (around 90 minutes at 350 degrees), I actually baked mine the day before, threw it in the fridge wrapped in foil, and then just took them out when I got to the steps where I needed them.

Melt 1 tablespoon of butter in a pan over medium heat. Add the onion, and cook several minutes, until softened.

Increase to medium-high heat and add the ground beef, cooking until browned.

Stir in the beef stock, Worcestershire sauce, tomato paste, parsley, and oregano, and cook 15-20 minutes until the sauce is thickened, stirring frequently.

During that 15 – 20 minutes, preheat the oven to 390. Cut your potatoes in half length-wise and scrape out the inside, leaving a bit of a shell to ensure you don’t tear the skin. Mash the removed potato, then add the butter and salt to taste, warming if necessary to allow the butter to melt in.

Line a baking dish with foil, then put the empty potato skins cut-side-up. When the beef mixture has thickened, spoon it into the potato skins.

Cover the beef with the mashed potatoes, and top with a small handful of cheese.

Bake 15-20 minutes, until lightly golden brown.

One half ended up being enough for dinner for me, although that may have been because of all the cookies I hate while the onions cooked??

Shepherd’s Pie Potatoes

Adapted from goodfood.

• 2 tablespoons butter, divided
• 1 onion, chopped
• 10 ounces lean ground beef
• 17 ounces beef stock
• 2 teaspoons Worcestershire sauce
• 2 tablespoons tomato paste
• a few shakes each of dried parsley and oregano
• 2 large russet potatoes, baked
• salt
• handful grated cheddar cheese

Melt 1 tablespoon of butter in a pan over medium heat. Add the onion, and cook several minutes, until softened. Increase to medium-high heat and add the ground beef, cooking until browned. Stir in the beef stock, Worcestershire sauce, tomato paste, parsley, and oregano, and cook 15-20 minutes until the sauce is thickened, stirring frequently.

During that 15 – 20 minutes, preheat the oven to 390. Cut your potatoes in half length-wise and scrape out the inside, leaving a bit of a shell to ensure you don’t tear the skin. Mash the removed potato, then add the butter and salt to taste, warming if necessary to allow the butter to melt in.

Line a baking dish with foil, then put the empty potato skins cut-side-up. When the beef mixture has thickened, spoon it into the potato skins. Cover the beef with the mashed potatoes, and top with a small handful of cheese. Bake 15-20 minutes, until lightly golden brown.