Easy Shepherd’s Pie Stuffed Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed and sliced into ¼-inch rounds
• 2 tablespoons olive oil, plus more for greasing
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 lb ground lamb or beef
• 1 yellow onion, diced
• 2 carrots, diced into ¼-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth, low-sodium
• ½ cup frozen peas
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons butter, melted

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Instructions

1. Preheat oven to 400°F (200°C) and grease a 9×13 baking dish with olive oil or cooking spray.
2. Place potato slices in a bowl, toss with olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
3. Heat a large skillet over medium-high heat, add olive oil and ground meat, cook until browned and caramelized.
4. Add onions and carrots, cook until softened. Stir in garlic and cook for 30 seconds.
5. Mix in tomato paste, cook for 1-2 minutes. Add Worcestershire sauce and broth, scrape the bottom, and simmer with herbs for 5-7 minutes.
6. Remove from heat, stir in peas, and adjust seasoning.
7. Layer half the potatoes in the dish, add meat filling, then top with remaining potatoes. Brush with melted butter.
8. Cover with foil, bake for 30 minutes, uncover, then bake an additional 20-25 minutes until potatoes are golden.
9. Allow resting for 10 minutes before serving.

Notes

• Evenly slice potatoes for uniform cooking.
• Brown meat thoroughly for deep flavor.
• Resting period ensures neat servings.
• Adjust seasoning before assembling.
• Overlap potatoes for better structure and presentation.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 4g
• Sodium: 580mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 70mg