Shepherd’s Pie Stuffed Baked Potato.

Clean the large potatoes and wrap them in tin foil.

Bake the wrapped potatoes in the oven until completely soft.

Set the baked potatoes aside to cool.

Crush the homegrown tomatoes using a mortar and pestle, squeezing out the juice with a fine mesh colander.

Add fresh rosemary, thyme, Worcestershire sauce, pepper, and 1 teaspoon of beef Oxo to the mortar and pestle, and mix well.

Transfer the mixture to a bowl with the tomato juice using a spatula.

Add water to the mortar and pestle to get all the flavors, then set aside.

Brown the beef burger halfway in a pan.

Add chopped onions and garlic to the beef and cook until translucent.

Add chopped carrots and frozen peas to the mixture and stir well, then set aside to continue cooking.

Cut off the top of the baked potatoes roughly three-quarters of the way up and scoop out the insides carefully.

Mix the scooped potato with cream cheese, butter, pepper, dried parsley, and milk, adding more milk to achieve the desired consistency.

Add flour to the cooked hamburger mixture and coat everything with it, cooking for a bit.

Add the tomato slurry to the hamburger mixture and stir to ensure the flour is well combined with the liquid.

Taste the mixture and adjust seasoning if necessary, then cook until the gravy thickens.

Fill the potato skins with the meat mixture and top with the mashed potato mixture.

Sprinkle cheese on top of the stuffed potatoes.

Return the stuffed potatoes to the oven and bake for 10 more minutes at 400°F.

Equipment Needed

Spice Level:

Dietary

Allergens