Shepard’s Pie Baked Potato
- Ingredients
- Shepherd’s Pie filling, enough for eight medium to large potatoes
- 2 lb lean ground beef, see Notes
- 1/2 tsp baking soda
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium leek, finely sliced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 1/4 tsp paprika, optional
- 3 medium cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 3/4 cups beef broth, can use turkey broth as well
- 1 tbsp chopped fresh parsley
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh thyme
- 1 tbsp cornstarch, mixed with 1 tbsp water
- 1 cup fresh or frozen green peas
Baked Potatoes
- 8 medium to large Russet potatoes, scrubbed and dried, ensure that they are all of similar size
olive oil - kosher salt
- 6 tbsp unsalted butter, cut into small chunks (3 oz or 85 g)
- 3/4-1 tsp kosher salt
- 1/4 tsp nutmeg
- 2/3 cup shredded cheddar cheese, plus more for sprinkling on top
- chives or parsley chopped for garnish
- chilli flakes, optional
Instructions
Shepherd’s Pie Filling
Break up the ground beef in a medium mixing bowl. In a small cup combine the baking soda with 2 tablespoons water, ½ teaspoon salt and ¼ teaspoon pepper.
Stir to dissolve. Pour the baking soda mixture over the ground beef and toss it all to combine. Set the meat aside for 20 minutes at room temperature.
Filling:
Sprinkle the flour over the vegetables and stir to combine. Cook, stirring constantly for about 2 minutes, scraping up the browned bits on the bottom of the skillet.
Add the beef broth, Worcestershire sauce, parsley, rosemary and thyme.
Reduce the heat to medium-low and spread out the vegetables evenly. Add the beef in small portions on top of the vegetables.
By the end you want all the meat in a regular small size
Whisk together the cornstarch with 1 tablespoon water and add it to the beef. Stir in the peas and remove the skillet from the heat.
Check the seasoning and add salt and pepper as needed.
Potatoes
Pre-heat the oven to 425F.
Using a fork, pierce steam holes evenly over each potato. Rub with a little olive oil and sprinkle with salt.
Place the potatoes directly onto a rack set in the centre of the oven. Bake for 50-60 minutes, depending on the size of your potatoes. Once a knife slides in right to the middle, they are baked through.
Slice off the top section, exposed enough of the interior that you can get a spoon in to scoop it all out.
Place all the scooped out filling into a bowl. Add the butter, milk (start with less), salt, pepper (start with less of the salt and pepper), nutmeg and cheddar cheese.
The size of your potatoes will determine how much milk and even cheese to add.
Taste and re-season as desired.