Shepherd's Pie Stuffed Potato www.tiktok.com 1 mins Pick the duration units Minutes Hours Serves 5 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Coat five large russet potatoes in olive oil and salt. 2. Poke holes in potatoes with a fork. 3. Bake at 425 for 45 minutes. 4. Finely chop a few cloves of garlic and an onion. 5. Add both to a cast iron pan with a little oil. 6. Once fragrant, add in 500 grams of ground lamb; break apart and cook until brown. 7. Add in two tablespoons of flour, stir until no dry streaks remain. 8. Add two tablespoons of tomato paste, two teaspoons of dried parsley, oregano, rosemary, pepper, salt, and one tablespoon of Worcestershire sauce. 9. Add two and a half cups of beef broth. 10. Bring up to a simmer and add in two cups of frozen veggies; simmer until thickened. 11. Once out of the oven, cut the tops off the potatoes and scoop out the insides. 12. Mash with garlic, cream cheese, caramelized onions, salt, and pepper. 13. Fill most of the potato with the lamb filling and top with the mash before going back in the oven until just starting to brown with a nice crispy crust. 14. Top with cheddar and broil for one to two minutes. 1. Coat five large russet potatoes in olive oil and salt. 2. Poke holes in potatoes with a fork. 3. Bake at 425 for 45 minutes. 4. Finely chop a few cloves of garlic and an onion. 5. Add both to a cast iron pan with a little oil. 6. Once fragrant, add in 500 grams of ground lamb; break apart and cook until brown. 7. Add in two tablespoons of flour, stir until no dry streaks remain. 8. Add two tablespoons of tomato paste, two teaspoons of dried parsley, oregano, rosemary, pepper, salt, and one tablespoon of Worcestershire sauce. 9. Add two and a half cups of beef broth. 10. Bring up to a simmer and add in two cups of frozen veggies; simmer until thickened. 11. Once out of the oven, cut the tops off the potatoes and scoop out the insides. 12. Mash with garlic, cream cheese, caramelized onions, salt, and pepper. 13. Fill most of the potato with the lamb filling and top with the mash before going back in the oven until just starting to brown with a nice crispy crust. 14. Top with cheddar and broil for one to two minutes. Add Direction Ingredients 5 russet potatoes 1 tablespoon olive oil 1 pinch salt 2 cloves garlic 1 onion 500 grams ground lamb 2 tablespoons flour 2 tablespoons tomato paste 2 teaspoons dried parsley 2 teaspoons dried oregano 2 teaspoons rosemary 1 pinch pepper 1 tablespoon Worcestershire sauce 2.5 cups beef broth 2 cups frozen mixed vegetables 1 cream cheese 1 cup cheddar cheese - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment oven cast iron pan fork knife spoon bowl potato masher pastry bag Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe