Shepherd’s Pie Stuffed Potatoes

We always have tons of ground beef we get from my family’s farm every year and I’m always bored of the regular recipes with it: spaghetti, sloppy joes, chili, and hamburgers. It’s time to switch up your dinner with these shepherds pie stuffed potatoes! They are SO delicious and it’s fun to try something new. All you need is an oven and these ingredients:

You basically make twice baked potatoes but they are stuffed with sherpherd’s pie filling!

The aroma from the oven is divine making these stuffed potatoes!

Cut in half and enjoy the insides oozing out!

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Shepherd’s Pie Twice Baked Potatoes

Prep Time 20 minutes minutes

Ingredients

• ▢ 4 large baking potatoes
• ▢ 1 pound ground lean hamburger
• ▢ ½ cup chopped onion
• ▢ 2 teaspoons minced garlic
• ▢ 1 ½ teaspoon thyme
• ▢ 1 teaspoon salt divided
• ▢ ½ teaspoon pepper divided
• ▢ 1 can 10 ½ ounce tomato soup
• ▢ 1 bag 16 ounces frozen mixed vegetables
• ▢ 2 cups beef broth
• ▢ 2 Tablespoons all-purpose flour
• ▢ 3 Tablespoons milk
• ▢ 4 Tablespoons butter
• ▢ 2 cups shredded cheese mozzarella, cheddar, pepper jack, etc.

Instructions

• Preheat oven to 350°. Place potatoes on the oven rack and bake until tender about 50 to 60 minutes. (You can shorten the time by prebaking potatoes in the microwave for 10 minutes, turning every 3 minutes. Place potatoes in the oven and check for doneness after 30 minutes. May additional time.)
• In a large skillet, cook hamburger for 4 minutes, add onion and cook until no longer pink. Add the garlic and cook for an additional minute.
• Add the thyme, ½ teaspoon salt, ¼ teaspoon pepper, mixed vegetables and mix.
• In a small bowl whisk the broth and flour together and pour over the meat mixture. Cook until bubbly and thickened about 10 minutes. Cover with a lid and remove from the stove.
• When the potatoes are tender, remove from the oven and cut in half lengthwise. Scoop out the middle of the potatoes leaving a thin layer to keep the shape of the potato.
• Turn broiler to 400°. Line a cake pan with tinfoil.
• Place the scooped out potatoes into a bowl, mash the potatoes and mix in the butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper.
• Place the potatoes in the tin foil lined pan. Fill each potato with the meat and vegetable mixture. Cover with mashed potatoes and cheese.
• Put the potatoes in the oven for 5 to 10 minutes till cheese is melted and browning slightly.
• Enjoy!