Shepherd’s Pie Baked Potatoes combine the savory filling of shepherd’s pie with creamy mashed potatoes, all baked in a potato shell. Perfect for a hearty and comforting meal!
Ingredients:
2 large red or russet potatoes, scrubbed clean
1/4 lb (115 g) lean ground beef
1 tsp (5 ml) vegetable oil
2 tbsp (30 ml) water
1 tsp (5 ml) Worcestershire sauce
1/2 tsp onion powder
1/4 cup (60 ml) milk
1 tbsp butter
1/2 cup (125 ml) cream style corn
Paprika, to taste
Instructions:
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
Using a fork, prick the potatoes all over. Place on a plate. Cook in the microwave oven for 8 minutes or until tender, turning them over halfway through. Let rest for 5 minutes.
Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil until just starting to brown, breaking the meat up with a wooden spoon. Season with salt and pepper. Add the water, Worcestershire sauce and onion powder. Mix well. Remove from the heat.
Cut the potatoes in half lengthwise. Slightly trim the rounded base of each potato half to stabilize them. Place the potatoes on the baking sheet.
Using a spoon, scoop out the potato flesh, leaving about ¼ inch (5 mm) of flesh all around, and place in a bowl. Mash the potato flesh with a fork. Add the milk and butter. Mix well. Season with salt.
Divide the meat mixture among the hollowed-out potatoes. Top with the creamed corn and the mashed potatoes. Sprinkle with paprika.
Bake in the oven for 15 minutes or until the mashed potatoes are golden. Serve with ketchup, if desired.