Home cook shares tasty recipe for shepherd’s pie stuffed potatoes – kids love it
A keen home cook has shared her clever dinner idea on Facebook – and foodies are bound to love it.
If you’re a big fan of shepherd’s pie then you’ll be sure to enjoy this mash up recipe.
Haley Holmes posted a snap of her shepherd’s pie stuffed potatoes – and claims that kids love the easy-to-make-dish.
The young woman, who also runs MHM Baking on Facebook, said: “This was a really cheap meal to make and it made a lot!
“My russet potatoes were pretty large so even when cut in half, it was a filling serving.
“I also had enough left after stuffing the potatoes that I was able to make a little mini pie with what was left!”
She added: “I babysit my four-year-old nephew and he's a picky eater, but he loved them!”
Here’s her recipe to give them a try:
Shepherd's Pie Stuffed Potatoes
- 4 russet potatoes
- 1/4 cup milk
- 4 tbs butter
- 1 tbs olive oil
- 1 lb ground beef (or any desired meat)
- 2 tsp worscheshire sauce
- 1/2 white onion, diced
- 1/2 cup corn
- 1/2 cup peas
- 1/2 carrots, diced
- 3 cloves garlic, minced
- 2 tbs flour
- 1 cup beef broth
- salt and pepper to taste
- optional: shredded cheese
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- Preheat oven to 180 degrees Celsius.
- Wash and scrub the potatoes and poke holes in the top.
- Ping the potatoes in microwave for five minutes. rotate them and heat for five more minutes.
- Note: you can also bake the potatoes in oven if you wish, pat the outside of the potatoes with olive oil, salt, and pepper and bake in oven for 45-50 minutes, until done.
- Meanwhile, pour olive oil in pan and wait for pan to heat up. Once the pan is hot, sauté onions until translucent.
- Add minced beef and cook until browned, chopping into smaller pieces as it cooks. Once the meat is done, add the flour and mix well. Then add broth, Worcestershire, veggies, garlic, salt and pepper and cook until the veggies are done and gravy is thick (about 5-7 minutes).
- Cut your potatoes in half and scoop out the insides, leaving about 1/8 inch of potato around sides. Mix the inside of potatoes with the milk and butter to make mashed potatoes.
- Fill the potato boats with meat and veggie mixture, then add layer of cheese if you wish and top the potato boats with mash.
- Bake for 15-20 minutes, until lightly browned.
They look lush and the individual portions mean the spuds are easily divvied out and you can even freeze them in one person batches.
We also think you could top the boats with more cheese and some parsley for added flavour and texture.
We're so making this tonight…
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