Perfectly soft and fluffy baked potatoes get a generous topping of a shepherd's pie style beef mixture and a copious amount of melted cheese.
Prep Time15 minutesminutes
Cook Time30 minutesminutes
Total Time45 minutesminutes
Yield 8servings
5 from 1 vote
Ingredients
4largerusset potatoes
5Tbspunsalted butterdivided
1/2mediumyellow oniondiced
3clovesgarlicminced
1Tbspdried thyme
1lbground beef
1cupbeef broth
3Tbspketchup
2tspworcestershire sauce
1cuppeas and carrotsfrozen, thawed
1cupshredded Mexican cheese
Instructions
Using a fork, pierce the potato skins in a few spots. Place on a microwave safe plate and microwave on high for 14-16 minutes, until tender. Remove and let cool to touch.
Meanwhile, in a large skillet, heat 1 Tbsp butter over medium-high. Add onion, garlic, and thyme and stir to combine. Cook for about 4-6 minutes until onion is soft and slightly translucent.
Add beef and season with salt and pepper. Cook, breaking apart beef, about 6-8 minutes until beef is no longer pink.
Sir in beef broth, ketchup, and worcestershire sauce. Bring to boil, then reduce heat and simmer until sauce is thickened; about 6-8 minutes.
Stir in the peas and carrots and warm through.
Preheat the broiler and spray 9x13 baking dish with non-stick cooking spray.
Half the potatoes length-wise and scoop out about 1/3 of the potato filling, fluffing the rest. Stir the excess potato filling into the beef mixture.
Place potato halves into 9x13 baking dish and top each with 1/2 Tbsp butter. Season with salt and pepper.
Divide beef mixture among potato halves and top equally with a good handful of cheese.
Place under the broiler just long enough for cheese to melt; about 2-3 minutes.
Remove from oven, let cool for about 5 minutes before serving.