Shepherds Pie Jackets
Transform your weeknight dinner routine with these irresistible Shepherd’s Pie Jackets—a creative twist on the classic comfort food! Perfectly baked potato skins are loaded with a rich, savory filling of ground beef or lamb, hearty vegetables, and aromatic seasonings, all brought together with a creamy mashed potato mixture. Topped with melty cheddar cheese and baked to golden perfection, these stuffed potato jackets blend the flavors of a traditional shepherd’s pie with the convenience of a handheld dish. Ready in just 90 minutes, this recipe is a showstopper for cozy family meals or casual gatherings. Plus, it's an excellent way to use wholesome ingredients like carrots, celery, and peas for a satisfying dish that's packed with flavor.
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Recipe Information
Ingredients
- 4 pieces large baking potatoes
- 2 tablespoons olive oil
- 500 grams ground beef or lamb
- 1 piece onion, finely chopped
- 1 piece carrot, finely diced
- 1 piece celery stalk, finely diced
- 2 pieces garlic cloves, minced
- 1 tablespoon tomato paste
- 250 milliliters beef stock
- 100 grams frozen peas
- 1 tablespoon Worcestershire sauce
- 100 grams cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F). Wash the baking potatoes thoroughly and pat them dry.
Using a fork, pierce the potatoes all over, then rub them with 1 tablespoon of olive oil and a pinch of salt. Place the potatoes directly on the oven rack and bake for 60 minutes, or until tender when pierced with a knife.
While the potatoes are baking, prepare the shepherd's pie filling. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a wooden spoon. Remove any excess fat from the pan.
Stir in the finely chopped onion, diced carrot, diced celery, and minced garlic. Cook for 5-7 minutes, or until the vegetables are softened.
Add the tomato paste to the skillet and cook for 1-2 minutes to bring out its flavor. Pour in the beef stock and stir well.
Simmer the mixture for 10-15 minutes, stirring occasionally, until the liquid reduces slightly. Stir in the frozen peas and Worcestershire sauce. Season with salt and black pepper to taste.
Once the potatoes are baked, remove them from the oven and carefully cut them in half lengthwise. Scoop out the majority of the potato flesh, leaving a thin layer around the skin to keep the jackets sturdy.
Mash the scooped-out potato flesh and stir it into the meat mixture to create a creamy texture.
Fill each potato jacket generously with the shepherd's pie mixture. Sprinkle grated cheddar cheese on top of each filled potato.
Return the filled potato jackets to the oven on a baking tray and bake for 10 minutes, or until the cheese is melted and bubbling.
Serve the Shepherd's Pie Jackets hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
