Shepherd’s Pie Potatoes

A tasty, filling take on a baked stuffed potato.

IMG_5737Ingredients:

  • 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.

IMG_5726Increase to medium-high heat and add the ground beef, cooking until browned.

IMG_5728Stir in the beef stock, Worcestershire sauce, tomato paste, parsley, and oregano, and cook 15-20 minutes until the sauce is thickened, stirring frequently.

IMG_5729 IMG_5730During 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.

IMG_5727Line 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.

IMG_5731Cover the beef with the mashed potatoes, and top with a small handful of cheese.

IMG_5732Bake 15-20 minutes, until lightly golden brown.

IMG_5735One 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.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dinner and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s