Stuffed potatoes filled with shepherd's pie

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 650, total fat 36 G., saturated fats 20 G., proteins 29 G., carbohydrates 53 G., fiber 5 G., cholesterol 122 mg, sodium 842 mg, sugar 5 G.

Stuffed potatoes, or "baby potatoes," can be an edible base for a shepherd's pie. The classic Shepherd's Pie recipe features vegetables stewed with minced meat, topped with mashed potatoes, and baked in the oven. This more interesting version of stuffed potatoes can be an expression of Irish tastes, and these miniature potatoes look very festive and can be served individually. For this recipe, choose large potatoes and bake them whole in the microwave. Then, cut them in half, fill the softened flesh with ground beef stewed with vegetables and Worcestershire sauce, sprinkle with cheese, and bake in the oven until the cheese melts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 thick-skinned Russet Burbank potatoes (about 220 g each)
70 g butter
Half an onion, chopped
3 cloves garlic, chopped
1 tbsp chopped fresh thyme
350 g of ground beef
1 cup lightly salted beef broth
3 tablespoons ketchup
2 tsp Worcestershire sauce
1 cup frozen green peas and carrots, thawed
1 tbsp. grated Colby Jack cheese (about 120 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, ground beef, peas, carrot, Worcestershire sauce, ketchup, thyme

Cooking the dish according to the recipe:

Prick the potatoes several times with a fork. Microwave and bake until tender, 14-16 minutes.
Meanwhile, melt 1 tablespoon (15 g) butter in a large skillet over medium-high heat. Add the onion, garlic, thyme, and 1/4 teaspoon salt. Cook, stirring, until the onion is softened, about 4 minutes.

Add the ground beef, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the ground beef, until darkened throughout, about 4 minutes.
Stir in the beef broth, ketchup, and Worcestershire sauce and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6-8 minutes. Then stir in the peas and carrots and heat through, about 1 minute; season with salt and pepper.
Preheat the oven to broil. Cut the potatoes in half lengthwise and fluff the flesh with a fork. Spread 0.5 tablespoons (75 g) of butter on each potato half, season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then sprinkle with cheese. Broil in the oven until the cheese is melted, about 2 minutes.

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