Shepherd’s Pie Stuffed Potatoes

Bake 4 large potatoes in the microwave until soft.

Cut 2 of the baked potatoes in half and scoop out the insides, saving the insides for later use.

In a skillet, heat a little avocado oil over medium heat.

Sauté 1 medium chopped onion until translucent.

Add 1.5 cloves minced garlic to the skillet and sauté until fragrant.

In a bowl, mash the saved potato insides with 2 tablespoons of butter and add milk gradually until desired consistency is reached.

Add 0.5 teaspoon salt to the mashed potatoes and mix well.

Once the onion and garlic are browned, add 1 pound of ground beef to the skillet and brown it.

Sprinkle 2 tablespoons of flour over the browned beef and mix well to combine.

Add 1.5 cups of frozen mixed vegetables to the skillet.

Pour in 1 cup of beef stock and 0.5 cup of water, stirring to combine.

Add 0.5 teaspoon salt, 0.5 teaspoon dried thyme, and 0.5 teaspoon dried oregano to the mixture.

Season with pepper to taste and bring the mixture to a boil.

Reduce heat and simmer until the juices thicken, about a few minutes.

Transfer the mashed potato mixture into a decorating bag for easy application.

Spoon the mashed potatoes into the potato skins for topping.

Bake the filled potato skins in the oven for 20 minutes.

Equipment Needed

Spice Level:

Allergens