Ingredients
Shepherd’s Pie Filling
- 1 lb ground turkey
- 1 small onion, finely diced
- 1 cup thinly sliced carrots (baby carrots preferred)
- 2 cloves garlic, minced or pressed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 2½ cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup frozen peas
- ½ cup frozen corn
Potatoes and Toppings
- 8 baked Idaho Russet potatoes
- 2 cups shredded cheddar cheese
- Butter (optional, for inside the potato before adding filling)
Instructions
- Bake the Potatoes: Preheat the oven to 425°F (220°C). Scrub 6-8 Idaho Russet potatoes clean. Optionally, wrap each in tin foil to keep the skin soft, poke holes in the foil, and bake directly on the oven rack for 1 hour until the potatoes are tender inside.
- Cook the Filling: In a large skillet over medium-high heat, add ground turkey, diced onion, sliced carrots, minced garlic, salt, and pepper. Cook for 5-7 minutes, breaking up the meat into small crumbles, until the turkey is no longer pink and the carrots are crisp-tender. Drain excess liquid if necessary.
- Thicken the Filling: Sprinkle the flour over the cooked meat mixture and stir constantly for about 1 minute to cook the flour taste out.
- Add Flavor and Simmer: Stir in tomato paste, low-sodium beef broth, Worcestershire sauce, oregano, and thyme. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 20-25 minutes, stirring occasionally, until the filling thickens.
- Add Vegetables: Fold in frozen peas and corn, and simmer for an additional 5 minutes to heat through and blend flavors.
- Assemble the Potatoes: Once baked, carefully slice each potato open. Gently squeeze the ends together to form a bowl shape and loosen the potato flesh. Optionally place a pat of butter inside each warm potato. Sprinkle a layer of shredded cheddar cheese inside, then spoon desired amount of shepherd’s pie filling, and top with additional cheese.
- Serve: Serve the stuffed baked potatoes immediately while hot and enjoy.
Notes
- Use baby carrots for convenience; they require no peeling and slice thinly easily.
- Fresh garlic is preferred but garlic paste or jarred minced garlic can be used as substitutes.
- Simmer the filling for the full baking time of potatoes for deeper flavor, but watch to prevent burning and adjust heat as needed.
- The shepherd’s pie filling can be prepared ahead and kept warm in a slow cooker on LOW for 4-5 hours.
- Idaho Russet potatoes are recommended for their fluffy texture ideal for baked potatoes.
- Wrapping potatoes in foil keeps the skin soft; baking uncovered results in crisp skin.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
