Shepherd's Pie Stuffed Potatoes for St. Patrick's Day - Galley Gourmet with Jay

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper alternative.

Poke holes in 4 medium russet potatoes to prevent them from exploding in the oven.

Preheat the oven to 375°F and place the potatoes in the oven for about 45-50 minutes, depending on size.

In a skillet, heat 2 tablespoons of olive oil and add 1/2 diced onion, cooking until translucent.

Add 1 pound of ground lamb to the skillet, breaking it up and allowing it to brown with the onion.

Season the lamb and onion mixture with salt and black pepper.

Stir in 1 tablespoon of ketchup and 1 tablespoon of tomato paste.

Add 1 tablespoon of garlic, a pinch of cinnamon, cayenne pepper, thyme, and rosemary to the mixture and stir well.

Pour in 1/2 cup of red wine and let it cook down until thickened.

Add frozen peas and carrots to the mixture and stir until combined.

Remove the potatoes from the oven and cut the tops off, reserving them for later use.

Use a grapefruit spoon or a knife to scoop out the insides of the potatoes, leaving the shells intact.

Drizzle the potato shells with olive oil and sprinkle with salt, then return them to the oven for 20 minutes at 375°F until golden brown.

Mash the scooped potato insides with Irish butter, heavy cream, salt, and black pepper until desired consistency is reached.

Stir in cheddar cheese until well incorporated.

Stuff the potato shells with the lamb filling, then top with the mashed potatoes.

Add extra cheese on top and return to the oven at 375°F until warmed and gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens