Shepherd pie loaded baked potatoes

• Meat

  • 12 oz Ground beef

• Produce

  • 4 Baking potatoes, medium
  • 1 cup Corn, fresh or frozen and thawed kernels
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1/2 tsp Thyme, dry

• Canned Goods

  • 1 cup Chicken broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tsp Canola oil

• Dairy

  • 3/4 cup Cheddar, sharp

• Beer, Wine & Liquor

  • 1/4 cup Red wine, dry

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 400 degrees F. Place potatoes in oven and bake until the exterior is crispy and the interior is soft and fluffy, about 1 hour.
• When the potatoes have about 20 minutes left, heat 1 teaspoons oil in a large skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon until browned, about 5 minutes. Scrape beef mixture into a sieve and drain off fat. Return skillet to medium-high heat, add the remaining 2 teaspoons oil, garlic, onion, thyme, salt and pepper, and cook, stirring often until the onions are browning, 3 to 5 minutes. Add red wine and simmer, scraping up any browned bits until the wine is almost completely evaporated, about 3 minutes. Sprinkle the flour over the onion mixture, and stir to coat. Add broth, Worcestershire and the beef and bring to a simmer, stirring often, until the mixture thickens, 1 to 2 minutes. Add corn and tomato paste and simmer until the beef is cooked through, the sauce is thick and the vegetables are tender, 3 to 5 minutes.
• Transfer the potatoes to plates or shallow bowls. Split the potatoes open lengthwise with a knife. Ladle the beef mixture over the potatoes. Top with cheese if using.

Nutrition