Shepherd's Pie Stuffed Baked Potatoes
A cozy blend of ground turkey and veggies stuffed into baked potatoes, topped with melted cheddar cheese.
Ingredients
Main Ingredients
- 1 lb ground turkey
- 1 small onion, finely diced
- 1 cup thinly sliced carrots
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon ground pepper
- 0.25 cup all-purpose flour
- 2 tablespoons tomato paste
- 2.5 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- 0.25 teaspoon dried oregano
- 0.25 teaspoon dried thyme
- 0.5 cup frozen peas
- 0.5 cup frozen corn
- 2 cups shredded cheddar cheese
- 8 medium baked potatoes
Instructions
- Preheat your oven to 425°F and bake the potatoes for about 1 hour until tender. Alternatively, use an Instant Pot or slow cooker to bake them for convenience.
- In a large skillet over medium-high heat, cook ground turkey, onion, carrots, garlic, salt, and pepper until the turkey is cooked through and the carrots are tender, about 7-10 minutes.
- Sprinkle flour over the meat mixture and cook for about 1 minute to thicken.
- Stir in tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened, stirring occasionally.
- Add frozen peas and corn, stir well, and simmer for an additional 5 minutes.
- Carefully split open the baked potatoes, sprinkle cheese inside, fill them with the shepherd's pie filling, and top with more cheese.
- For a crispy cheese topping, broil for a few minutes before serving. Watch closely to avoid burning!
Notes
For a crispy cheese topping, broil the stuffed potatoes for a few minutes before serving.