Two of any guy’s favourite dishes, at the same time!
Let’s take two comfort foods: shepherd’s pie (or cottage pie, to actually be more accurate, since I’m using beef) and baked potatoes and turn them into one handy little meal. This is a great meal to prep ahead, since the filling can be made and stored in the fridge till needed. In fact you could even freeze the filling! And whether you are two people, four, or more, it is an easy method to accommodate the number of bellies you are feeding.
Ingredients
Shepherd’s Pie filling, enough for eight medium to large potatoes
2 lb lean ground beef, see Notes
1/2 tsp baking soda
2 tsp salt, divided
1 tsp pepper, divided
1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
1 medium leek, finely sliced
1 stalk celery, diced
2 medium carrots, diced
1/4 tsp paprika, optional
3 medium cloves garlic, minced
3 tbsp tomato paste
2 tbsp all-purpose flour, can use a gluten free blend instead
2 tbsp Worcestershire sauce
1 3/4 cups beef broth, can use turkey broth as well
1 tbsp chopped fresh parsley
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme
1 tbsp cornstarch, mixed with 1 tbsp water
1 cup fresh or frozen green peas
Baked Potatoes
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