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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Cal/Serv:
812
Nothing says fun like mashing up two of our favorite dinners into one, especially when it means getting all the flavors and comfort you love in a less labor-intensive package. Our shepherd’s pie is incredible, so it just makes sense to turn it into extra-loaded baked potatoes so we can enjoy it even more often. In this recipe, its saucy, red-wine spiked ground beef and vegetable mixture gets loaded into hollowed-out russet potatoes, topped with Parmesan mashed potatoes, and baked until all of the flavors mingle and meld. We like to suggest a few options for sides with our dinner recipes, but for this one, you honestly won’t need any—the potato makes this an all-in-one filling dinner.
The trick for this recipe is being able to multitask. We recruited the heating power of a microwave to do some of the potato cooking, which takes only 15-20 minutes, versus an hour in the oven. While they’re cooking, get your ground beef filling going, and they should both be finished right around the same time.
From there, you’ll make your mashed potatoes and assemble everything together. If you do have more time, feel free to utilize a ricer or food mill for ultra-fluffy potatoes. If not, no worries, they’ll still be great. The potatoes we used here were medium-sized, so to make sure we have enough space for the filling in their hollowed out cavities, we took off the top third of each potato and ended up with 4 servings. If your potatoes are big, you can feel free to cut them in half before scooping them out. Just be careful not to scoop out too much, or they won’t hold together while baking.
Speaking of servings, one of the best parts of this recipe is that you can make as many of these as you like, adjusting to each having a little more or less filling based on how big or small your potatoes are and how much mashed potato you put on top. Leftover ingredients can be kept for up to three days in the fridge and two months in airtight containers in the freezer, and you should even be able to assemble these, wrap them, and freeze them too.
Made these? Let us know how it went in the comments below.
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Ingredients
- 4
medium Russet potatoes (2 3/4 to 3 lb.), scrubbed
- 2 Tbsp.
neutral oil, divided
- 1 lb.
lean ground beef
Kosher salt
Freshly ground black pepper
- 1/2
medium yellow onion, finely chopped
- 1
medium carrot, peeled, finely chopped
- 2
cloves garlic, finely chopped
- 1 tsp.
chopped fresh rosemary
- 1 tsp.
chopped fresh thyme
- 2 Tbsp.
tomato paste
- 1/4 cup
dry red wine, such as Cabernet Sauvignon
- 1/2 cup
low-sodium beef broth
- 2 Tbsp.
Worcestershire sauce
- 2 Tbsp.
all-purpose flour
- 1/2 cup
frozen corn
- 1/2 cup
frozen peas
- 1/2 cup
half-and-half
- 4 Tbsp.
unsalted butter
- 1/4 cup
shredded Parmesan, divided
- 2 Tbsp.
chopped fresh parsley, divided
Directions
- Step 1Place a rack in upper third of oven; preheat to 400°. Using a fork, poke 6 holes all over each potato. Arrange on a heatproof plate, leaving some space between each potato. Drizzle with 1 tablespoon oil. Microwave on high 7 minutes. Using tongs or paper towels, turn potatoes and continue to microwave until a paring knife can be inserted with no resistance, about 7 minutes more.
- Step 2Meanwhile, in a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Add beef; season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up meat with a wooden spoon, until crumbled and no longer pink, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 1 tablespoon beef drippings.
- Step 3Reduce heat to medium. In same skillet, cook onion and carrots, stirring, until onions begin to soften, about 5 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 1 minute more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 2 to 3 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 2 minutes. Stir in corn and peas.
- Step 4While potatoes are still warm, using a paring knife, cut off top third of each potato. Peel skin from the section that was cut off and transfer potato flesh to a large bowl. Using a spoon, scoop flesh from each potato, leaving a 1/4" shell and adding flesh to bowl.
- Step 5In a small heatproof bowl, microwave half-and-half and butter until butter is melted, 20 to 30 seconds. Add to bowl with potatoes. Using a potato masher or fork, mash potatoes until smooth. Stir in half of Parmesan and half of parsley; season with salt.
- Step 6Transfer potato shells to a large baking dish; season inside of shells with a pinch of salt. Fill potatoes with beef filling. Top with a few dollops of mashed potatoes. Using a small spoon, spread mashed potatoes over beef filling. Gently press and drag a fork across surface of potatoes to make hash marks. Top with remaining Parmesan.
- Step 7Bake stuffed potatoes until tops are starting to brown, 30 to 35 minutes. Turn on broiler. Broil, watching closely, until golden brown, about 5 minutes. Top with remaining 1 tablespoon parsley.
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