1. Bake the Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes, dry them, rub with olive oil, and sprinkle with salt.
Bake for 50–60 minutes, until tender inside.
2. Prepare the Shepherd’s Pie Filling
Heat a skillet over medium-high heat. Cook ground beef/lamb until browned. Drain excess fat.
Add onion, garlic, and carrot; sauté until soft (about 5 min).
Stir in tomato paste and cook 1 min.
Add Worcestershire sauce, broth, peas, and herbs. Simmer until thickened (5–7 min). Season with salt and pepper.
3. Assemble the Baked Potatoes
Slice the baked potatoes open lengthwise and scoop out most of the flesh into a bowl (leave a thin layer to keep the skins sturdy).
Mash the scooped-out potato with butter and milk. Season.
Fill each potato shell with the meat mixture.
Top with mashed potatoes (pipe or spoon for a nice look).
Sprinkle cheese if using.
4. Bake to Finish
Place stuffed potatoes on a baking sheet.
Bake at 400°F (200°C) for 10–15 min, until golden on top and cheese is melted.
Serve With
A fresh green salad
Steamed broccoli or green beans
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