Breaking Tradition and It’s All in the Meat…
Cooking purists may object to this recipe, citing any reference to the classic dish known as Irish Shepherd’s Pie. After all, true Shepherd’s Pie uses lamb as the protein. But this recipe for Shepherd’s Pie Stuffed Potatoes (a.k.a. Cottage Pie), as it’s called since we’re using ground beef in it, is already an unconventional dish remade for modern cooks who need to get dinner on the table in little to no time at all!
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Though, if you happen to be a cooking purist...
I can respect the traditional inclusion of ground lamb in place of the ground beef used in this recipe. Please, you certainly may substitute it here in this recipe for Shepherd’s Pie Stuffed Potatoes as a measure-for-measure swap of ingredients.
I understand why you might want to go to the extra effort to make classic Irish Shepherd’s Pie made since the 18th century. Cooked with lamb, lots of vegetables, and Guinness used in making the gravy, then baking the comforting dish that is topped and piped with creative peaks of mashed potatoes to a golden brown for a sophisticated look. Believe me when I tell you that I do love the idea.
Time-wise, we’re saving about an hour in prep and cooking time over the traditional method, but again, not that there’s anything wrong with tradition. Oh, and did I mention that our recipe has fewer calories? I’m just saying…
Easy Shepherd's Pie Stuffed Potatoes for Busy Weeknight Dinners
But since we are in a hurry here, and Guinness is a definite no-no for non-gluten eaters, were using ground beef because it’s widely available and relatively inexpensive. We’re also skipping the beer (and the gluten) using beef broth instead, and baking our potatoes in the microwave because who doesn’t like quick and easy, especially on a weeknight?
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Shepherd's Pie Stuffed Potatoes Recipe Timesaving Tips:
Here's how to make it, step-by-step...
Meeting those criteria, what more can I say than, we have loved this easy dinner, and we hope you will love it too! Enjoy!
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Shepherd's Pie Stuffed Potatoes
- Non-stick Skillet
- Cutting Board
- Can Opener
- Utensils (Measuring Cups and Spoons, knife, Wooden or Rubber Spatula)
- 6 Baking Potatoes
- 1 tablespoon Grapeseed Oil
- 1 medium Yellow Onion
- 1 tablespoon Garlic minced
- 1 pound lean Ground Beef
- 1 bag Shephard’s Pie Skillet Meal Seasoning
- 6 ounce Tomato Paste (one can)
- 1 ½ cups low sodium Beef Broth
- 2 cups mixed Vegetables canned, fresh, or frozen pre-cooked 
- 2 Scallions
- 1 cup Cheddar Cheese shredded
- Using a fork, poke a few holes in the potatoes — microwave for 6-10 minutes or until fully cooked.
- Meanwhile, heat the oil in a non-stick skillet over medium-high heat. Add the onion, garlic, and ground beef. Cook until the meat is completely browned.
- Stir in the Shepherd’s Pie Skillet Meal Seasoning, tomato paste, and beef broth. Bring to a simmer and cook until the sauce has thickened, about 3 minutes.
- Stir in the mixed vegetables, cook until heated.
- Slice and split the potatoes. Stuff with the Shepherd’s Pie beef and vegetable filling mixture. Top with scallions and Wisconsin Cheddar Cheese.
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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