Shepard's Pie Baked Potatoes
Individual potato skins chock full with all the delicious flavors of the original Shepard's Pie classic.
Ingredients
- 4 large Russet potatoes
- ¼ cup milk
- 2 tbsp butter
- 1 tsp salt
For The Filling:
- 1 tbsp vegetable oil
- ½ large onion, diced
- 1 cup celery, diced
- 8 oz ground beef
- 2 tbsp flour
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 6½ oz can sliced mushrooms, drained
- ¼ cup Parmesan cheese, grated
Instructions
- Wash and dry potatoes. Prick potatoes several times with the tines of a fork.
- Bake potatoes in a 425° for 60 minutes until soft and skin is crisp.
- Cool potatoes until they are cool enough to handle.
- Cut the top ⅓ off each potato. Using a spoon scoop out the flesh inside leaving about a ¼ inch of flesh attached to the potato skins, forming "bowls".
- In a mixing bowl, combine the scooped potato flesh with ¼ cup milk, 2 tbsp butter and 1 tsp salt into mashed potatoes. Set aside.
- Preheat oven to 350°F.
- In a skillet, heat oil over medium heat. Sauté onion until soft and translucent.
- Add the ground beef, onion and celery to the skillet and cook until beef is browned; breaking meat apart into crumbles as it cooks.
- Once beef is cooked through and onion and celery are softened, sprinkle flour evenly over the meat mixture and stir to combine.
- Add the beef broth, Worcestershire sauce, sliced mushrooms, garlic powder, salt and pepper to the skillet.
- Stir to combine.
- Increase heat to medium high and bring the mixture to a simmer.
- Simmer until the meat mixture thickens. Remove from heat.
- Divide the meat mixture evenly among the hollowed out potato skins.
- Top each filled potato with a sprinkle of grated Parmesan cheese.
- Use a spoon and top each potato with a layer of mashed potatoes to cover the meat filling completely.
- Top each potato with a little more grated Parmesan cheese.
- Bake for 30-45 minutes, or until the filling is piping hot and the tops of the potatoes turn golden brown.